These simple crispy onions are the ideal topping for a burger or addition to a salad or sandwich. Is this worthy of posting as a recipe? Yes, because they are crispy, sweet and delicious, and the kind of thing you might overlook. It’s the extras like this that can make a sandwich or burger into something really special.
Frazzled Thyme Onions (dairy-free, egg-free, nut-free, soya-free, sesame-free. gluten-free, vegetarian and vegan)
- onions, very finely sliced
- sunflower oil, to fry
- thyme
- salt
– Heat about 2 cm of oil in a saucepan
– Add the onions and fry until turning golden. Be sure to keep a close eye on them as when they go brown it’s only seconds until they’re burnt!
– Remove with a slotted spoon and drain on paper towels.
– Sprinkle with dried thyme and salt whilst still hot.
18 Responses
Reblogged this on FOREST HALL FOOD.
Thanks for the reblog 🙂
Glad to be of service
I love that – frazzled thyme onions – has such a happy and fun ring to it!
🙂 I think it’s the word frazzled! 🙂
Definitely. It made me smile 🙂
Oh my goodness, there they are! Glorious! xx
🙂 pity is they don’t hang around for long, maybe I need to make mountains of them next time!
I’d have a hard time getting them on to the salad or burger…I’d probably eat them straight! 🙂
Quite a few didn’t last too long!!
mmm, I love onions done like this! There was a burger I used to get (pre-vegan) that was topped with them, it was my favorite simply for those onions. Why did I never think to make them myself?
Funny thing, I just saw a chocolate cake topped with, would you believe it, frazzled onions! So, I guess, they’re not just for salads and sandwiches 🙂
That’s unbelievable! – onions on choc cake seems like a step too far! But do make them for savoury dishes – I don’t usually like to deep fry but sometimes you just have to 😉
These look sooo good! I have a fear of deep-frying, but I will add these to the list of Things To Deep-Fry once I have conquered my fear. 🙂
I know what you mean – I try to avoid deep frying too. At least these don’t need a proper deep fryer, you can do them in 1-2 cm of oil in a saucepan too! It’s just what to do with all the oil when you’ve finished!!
Yes! I mean, what to do with all the oil afterwards is one of the main reasons why I never want to bother with deep-frying things at home…
Lucy, I was very excited when I read your mushroom burger recipe in the Guardian, today I am in the middle of cooking it and find that the Guardian left out the vital 2cm of oil from their printing (I photocopied it). I found your site on line and see that 2cm of oil should have been added whereas they wrote – dryfry the mushrooms. Consequently I have just tried to use my blender but it almost exploded because everything is too dry (and the mushrooms were very difficult to ‘dry fry’ as the recipe said – special dinner tonight including my vegetarian son and family and wanted to surprise him with something new – I have no time to redo it so am going to add a little oil to the blender and see if this does it. I don’t have time to look at your site now but will definitely do so. Thanks, Della
Thanks for your comments and I hope you enjoyed the burgers. I did indeed dry fry my mushrooms and found that with un rinsed beans, the chipotle sauce and the moisture from the veg, I didn’t need to add any more liquid/oil. However, I’m sure frying in a small amount if oil would work fine too, especially if you don’t have a reliable non-stick frying pan. I think the 2cm of oil refer to frying the frazzled onions that go on top.