How do people make fried onions as an ingredient as opposed to a snack? Should I coat them with flour, milk, and spices? A Pakistani dish I am learning to make calls for fried onions as an ingredient. The recipe says &quot;golden fried onions&quot; and later &quot;fried onion paste&quot;, referring to the same thing. The video shows a clump of yellow brownish fried onion slices dumped into the pot. I don't think it is really a paste, more like clustered fried onions.
I know normally when you make fried onions you use spices and flour. Googling &quot;fried onions&quot; leads me to hundreds of recipes of fried onions as a snack or appetizer. Not what I need. Should I milk-dip and flour-coat them? How do people make fried onions as an ingredient in South Asian/central Asian cuisines? Simply deep fry?
Wikipedia's &quot;fried onion&quot; page has a picture of &quot;Iranian fried onions&quot; which I guess should be close to this ingredient in a Pakistani dish?
You might want to look up recipes for &quot;Bawang Goreng&quot;, which are Indonesian fried shallots, which should also work for onions.  It's basically just thinly sliced shallots, deep fried until golden, and then drained.
You can buy containers of them at many international grocery stores.
If you're going to make them yourself, I would highly recommend purchasing a mandoline if you don't already have one.  This allows you to slice the onions very thinly (needed to make sure they dry out fully before they burn), and a consistent thickness (so they all cook in about the same time, and you don't have part of your batch burning before the rest are done).