How to bulk fry onions in an oven perfectly?

Using 30% less oil, you can conveniently bulk fry onion in an oven to perfectly golden strands.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 15

Servings: 250 grams

Cuisine: Indian, Pakistani

1 Kilogram onion (white)
1 tsp salt
¼ cup (60 ml) rapeseed oil (substitute: mustard, canola, sunflower, olive, coconut oil or desi ghee)

Set oven to preheat at 180° Celsius.
Peel and slice onion in thin and fine slices.
Evenly spread the sliced onion onto the tray in a single layer. If your tray is not big enough to accommodate all the onion, either use 2 trays or do it in batches.
Sprinkle salt all over and pour the oil. Using both your hands rub the oil and salt gently onto the onion slices. Make sure that all the onion slices are thoroughly coated.
Put the tray into the oven and fry the onion for 45 minutes on 180° Celsius, stirring thoroughly every 15 minutes.
After 45 minutes, increase the temperature to 200° Celsius and fry for another 30 minutes, stirring halfway.
Once done, take the tray out of the oven and transfer the onion onto another bowl. Let it cool down before you cover it and store it in the fridge.

Since every oven is slightly different in design and efficiency, the frying time may vary. Keep a close eye at the onion towards the last 15 minutes and fry until desired color is achieved.
I like to keep my onion rather golden than brown as it works for most of the recipes. If you want to get a browner shade, fry it for a few extra minutes.
Stored into an airtight container these keep well for 2 weeks in the fridge and 2 months in the freezer.
Make sure to consider the salt in the fried onion and adjust the amount in the recipe you are using it for.