Bawang Goreng (Indonesian Fried Onions)

The easiest way to make these is to use the dried onion flakes readily available. These cook in seconds, so put them on a wire strainer and lower them into deep oil that is hot but not too hot. They will take a few seconds to turn golden brown. Lift them out immediately and drain on absorbent paper. When cool, bottle airtight.

Using fresh onions it takes much longer. Slice the onions very thinly, making sure not only that the slices are paper-thin, but also that they are all the same thinness, otherwise some will burn while others are uncooked.

Fry in deep hot oil until deep brown, but not black. Lift out, drain and bottle when cool. They must be cooked slowly so that all the moisture is cooked out.