A freezer stash of fried onions is one of my greatest kitchen time-savers. With almost no oil and a clever water-start method, adapted from America’s Test Kitchen, these onions cook quickly, evenly, and with incredible sweetness. I like to use Spanish onions for this recipe as they’re larger (which means less peeling) and I find I cry less when slicing them. I also wear onion goggles, a small investment that makes the job far easier.

These fried onions add instant depth of flavour to soups, stews, rice dishes, potato bakes, and more — without the last-minute rush of slicing and frying. I try to keep a container in the freezer, ready to scoop out as needed. For dishes like, Mujadara and Onion Dip they’re the secret to deep savoury flavour without extra work on the day.

A final step — stirring in ½ teaspoon baking soda dissolved in 1 tablespoon water right at the end — raises the onions’ pH just enough to intensify browning and bring out their natural sweetness, without softening them too much.

INGREDIENTS: Yield:  approximately 3 cups fried onions.

• 2 kg (4.4 lbs) large onions (about 8–10 large), peeled and thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 cup (180 ml) water
• ½ teaspoon baking soda mixed with 1 tablespoon water

METHOD:

1. Combine ingredients: Place the onions, olive oil, salt, and water in a 12-inch (30 cm) non-stick skillet or wide non-stick pot with a lid.
2. Steam to soften: Cover and cook over medium heat for 10 minutes. The water will steam the onions, softening them quickly without burning.
3. Fry and brown: Remove the lid and continue cooking, stirring every 5 minutes or so, until the onions are golden brown and sweet — about 25–30 minutes more.
4. Intensify flavour and colour: Right at the end of cooking, stir in the baking soda mixture and cook for 1–2 minutes longer, until the onions deepen in colour and aroma.

MAKE AHEAD:

• Store in an airtight container in the fridge for up to 5 days.
• Freeze in measured portions for up to 3 months — I like to freeze them flatish in small ziplock bags so they defrost quickly.