How to Make the Perfect Soft Onions
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Thomas Rode Andersen
Former Michelin chef
Soft onions are a true favorite that go perfectly with countless different dishes - and they are ultra-easy to make.
Here you get a tip from Thomas Rode on how to make the perfect soft onions:
Servings
: 4
servings
Ingredients
4
new onions, trimmed of root, outer layer and top
16
fine spring onions, trimmed of root and outer layer and top
A little olive oil, preferably fruity
Lemon juice, sherry vinegar or white wine vinegar
Optionally a little herbs such as parsley
Fleur de sel and freshly ground pepper
Avoid screen shutting off
Instructions
Step 1/8
Split the new onions.
Step 2/8
Heat your griddle (or pan) over flames or on the stove.
Step 3/8
Drizzle the moderately hot griddle with olive oil, and sprinkle fleur de sel directly on the plate.
Step 4/8
Place the split onions on it with the cut side down.
Step 5/8
Let the onions fry until the cut side is caramelized and the onions are almost tender. Turn them.
Step 6/8
Drizzle more oil on the plate, and now place the spring onions on the plate. Fry them until they are tender and lightly charred.
Step 7/8
Season with salt and pepper – and finally a little lemon juice, sherry vinegar or white wine vinegar.
Step 8/8
Add some herbs such as parsley if you like.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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