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German Fried Onions Recipe (Röstzwiebeln Rezept)

Make authentic German fried onions in minutes. Crispy homemade Röstzwiebeln adds crunch to Schnitzel, Käsespätzle, and Bratwurst. 

Ingredients:

• 2 large yellow or white onions
• 2–3 tbsp (16–23 g) flour or potato starch
• ½ tsp (3 g) salt
• 1 tsp (3 g) paprika *optional
• 9 tbsp (45 g) butter *clarified butter = even better
• 3 tbsp (45 ml) Neutral oil *sunflower or rapeseed

Instructions:

1. Slice onions into thin rings or half-moons, and pat dry.
2. In a mixing bowl, combine the flour, paprika, and salt.
3. Toss the onion rings in the flour mixture until lightly coated.
4. Heat butter and oil in a skillet over medium-high heat.
5. Fry onions in small batches until golden and crisp, about 4–6 minutes per batch.
6. Drain on a wire rack or paper towel. Sprinkle with a pinch of salt if needed.

Notes/Hints:

• Serving tip: Use immediately or keep warm in a 200°F (95°C) oven until ready to serve.
• Use the right onion: Yellow onions give the best balance of sweetness and bite. Red onions add color but stay slightly softer.
• Add starch for extra crunch: Mix flour with potato starch or cornstarch for lighter, crispier fried onions.
• Use butter and oil together: Butter adds that unmistakable German flavor; oil raises the smoke point so the onions don’t burn. 
• Cool on a rack: If you have a wire rack, use it instead of paper towel. Air circulation helps the onions stay crunchy.
• Storage: Once cooled, store in an airtight container at room temperature for up to two days. Re-crisp briefly in the oven or air-fryer before serving.

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