miller and carter onion loaf
A replica of the crispy onion side dish you can order at a steakhouse.
Equipment
- Deep fat fryer
Ingredients
- 2 onions approx 350g once prepared
- 1 ½ teaspoons salt
- 1 egg
- 2 tablespoons plain flour about 50g
- milk just a splash, optional
- ½ teaspoon paprika
- ½ teaspoon ground white pepper
Instructions
- Peel and halve the onions. Slice into thin half moons and place into a large bowl.
- Sprinkle with salt and stir well to coat. Set aside for 30 minutes to soften.
- After 30 minutes fill the onion bowl with cold water. Swish them around in the water, then drain them off and rinse in more cold water to get as much salt off as possible. Tip them onto a clean tea towel or several layers of paper towel. Squeeze and squish them dry.
- Beat the egg and mix with the flour, pepper and paprika. If needed add tiny amounts of milk (like a teaspoon at a time) to make a batter thick like custard. Stir the dried onions in. You will not need to salt this batter, the salt soaking earlier will do your salting for you.
- Take the onion batter and form into blocks approx 2cm deep. You can freeform this, or you can use a mini-loaf baking tray, lined with cling film. Cover and freeze for at least an hour but they can be frozen for months at this point. The freezing helps the onions bind together.
- When ready to cook preheat your fryer to 160°C. Turn the loaves out of the cling film and fry. Cook for a few minutes until browned on the underside and once golden brown flip over to cook the other side. Drain on kitchen paper. Eat immediately, they go all flabby and greasy when cold.
Video
Notes
These can be baked in a 200C oven for 20-30 minutes until golden brown if you don't want to deep fry. They won't be as crispy but they'll be oniony and tasty (would make a great side for a roast dinner with a dash of dried sage mixed in). Alternatively you can fill a deep pan with oil and fry that way, but please take care.