[0:00]Top three ways to use an onion. Number one, if you make a seasoned buttermilk, thinly slice some onion in there, toss together, then toss in a spiced flour dredge.
[0:07]Shake off the excess, fry at 350 Fahrenheit. You're left with crispy shoestring onions. These are great as garnishes or eating straight up. Insane.
[0:13]Number two, dice an onion, then in a pan at medium high heat, add a little bit of butter, your onion, season to taste with salt and a generous pinch of sugar.
[0:19]Now you're going to want to let them caramelize a little bit close to being burned, then you're going to deglaze with a little bit of water.
[0:24]Stir, let that reduce down, let them burn again, deglaze again, and you'll do that a few times over the course of about 10 minutes, and you get quickie caramelized onions.
[0:31]Yes, I know, they're not technically OG caramelized, but they still work great on a burger.
[0:36]Number three, thinly slice some red onions, add to a jar, then in a separate pot, add vinegar, water, salt, sugar, spices, bring to a boil, pour over your onions.
[0:43]Let them cool to room temp and you have instant pickled onions. Great for things like tacos or really just eating straight out of the jar.
