Onion oil is the bomb. If you haven’t made your own flavored cooking oils yet, you’re missing out.
Onion oil is one of my favorite flavored oils. It’s super versatile and it’s easy to make. I tend to make a lot of it and use all of it over a months time. This month is Onion oil month and next month I’ll make another kind, either Scallion oil (it is different than onion oil) or maybe try doing a new oil.
This is a great way to add extra flavor and dimension to a dish. I was inspired to make this years ago when I read Mastering the Art of Chinese cooking. Inside the cookbook they have several recipes for flavored oils (garlic, scallion, onion, and pepper). I tried the Onion, Scallion, and Garlic oils and fell in love with using flavored oils.
I think flavored oils are underused, especially for a home cook. Take the time to make it and fall in love with the flavor you get. It’s great for flavoring scrambled eggs, cooked meats, salad dressings, and drizzled on top of ramen.
Mr. Everything love when I make a fresh batch. He uses the resulting oil but his favorite part is the crispy bits of onion after making it. He’ll come into the kitchen and snack on them while I’m bottling up the oil.
The crispy fried onion pieces that are leftover can be eaten as a snack or added to recipes to add flavor and texture to sauces.Print
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- 3 Medium Yellow Onions
- 4 cups Oil- Peanut, Olive, or Avocado
- Thinly Slice the onions.
- Add the oil and sliced onions to a large pot or Wok ( I like using my wok for this).
- Turn the burner to medium and allow the onions to cook at a simmer, stirring occasionally. Fry till golden and crispy- this will take about an hour.
- Strain out the onion pieces (you can keep them and use them as you wish). Allow oil to cool completely before transferring to bottles.
- I keep one bottle on the counter for everyday use (keeps for a week or two) and I put the other(s) in the fridge (they will keep for a month).
You can find glass oil bottles here.
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