Sometimes when I make traditional South Asian food, you will notice that I mention an ingredient called “Beresta”. Which is essentially fried onions. The onions are sliced very thin and fried in oil or ghee until crispy and golden brown. Usually our parents and grandparents would have made fresh beresta to accompany the special dishes that they cooked. But these days with ever increasing busy lives and people always looking for conveniences, they are readily available to be purchased at your local South Asian market. I will have to admit one thing though, the home-made fresh kind always tastes 100-times better than the mass produced kind. Here is a picture of the mass produce kind I often use, mostly for convenience.
How do they become crisp? I shallow fry thinly sliced red onions but they are never crunchy and the color is always darker!
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