Tobacco Onions

Crisp, crusty coated onions make a great side dish in this speedy recipe from Paul Rankin
By Paul Rankin
Tobacco Onions
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 4 large Spanish onions
  • 1 tsp salt
  • plain flour, for dredging
  • oil, for deep frying


1. Cut the onions in half from the root to the point and then cut into thin slices against the grain. Place in a large bowl and sprinkle with the salt. With your hands, toss the onions, separating the pieces as you go. Allow the onions to sit for 2 to 3 minutes. Toss the pieces in the flour, pressing the flour into them to form a good crust.

2. Heat the oil in a deep fat fryer or wok to 180°C, or until a cube of day old bread turns brown in about 4 to 5 seconds. Deep-fry the onions, a few slices at a time, for 3 to 4 minutes, until golden brown. Drain on kitchen paper and serve immediately.

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