Frizzled Onions

I admit it – I love fried onions. Cut ’em up and fry them in butter or oliver oil until they are golden, and put them on top of anything – including fish – and I am one happy man.

My wife was in charge of dinner the other night – lucky me – she was bored. The protein was steak – to be done on the outdoor grill.

She thinly sliced sweet onions using a Mandoline.  A much cheaper model than this one.

She coated them with finely ground flax-seed meal seasoned with a bit of salt & pepper and what ever else she found on the spice rack, heated about two inches of olive oil in a pot and “deep fat” fried them until golden brown. Placed them on a paper towel to drain.

  • ¾ cup finely ground flax-seed meal
  • 2 teaspoons Salt
  • ¼ teaspoon Freshly ground white pepper
  • 1 teaspoon chile powder; optional
  • Olive or Canola Oil; for frying
  • 2 medium Onions; sliced very thinly separated into rings

They turn out a little limper than those covered with flour – but still damnably good.

I grilled the steak.  She lightly sautéed the asparagus in Olive Oil and Garlic. 

Steak topped with Frizzled Onions with a side of sautéed asparagus and a glass of Shiraz.

Low Carb living cna’t get any better.

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