Ristede Løg: Crisp Onions


Ristede løg, or crisp onions, are most often eaten as part of a good ol’ Danish hot dog (think heated hot dog bread and bratwurst, ketchup and mustard, crisp onion and pickled thinly sliced cucumbers (the marinade consists of vinegar, sugar, water, shredded horse radish, salt and pepper). If you are in need of a golden combination try a Danish hotdog with my cold chocolate milk. I am thinking 4th of July food?



They can also be eaten as part of an open-faced roast beef rye bread sandwich (see Rugbrød: Danish Rye Bread) with Danish remoulade and pickled thinly-sliced cucumbers or a rye bread sandwich with potatoes, mayo, salt and pepper.



One thing Danes living outside of Denmark complain about (yes, Danes like to complain — most often about rainy, cold and windy weather) is that they cannot buy crisp onions anywhere. I think they are forgetting how incredibly easy it is to make. Did I mention that not more than 10 minutes went by before I had crispy deliciousness in my kitchen?


Ristede Løg: Crisp Onions


  • 1 yellow onion
  • 3 tbsp flour
  • Vegetable oil
  • A pinch of salt


  1. Peel and cut the onion in half. Cut thin slices of onion.
  2. Place the flour in a plastic bag, add the onion and shake.
  3. Sift away the remaining flour by placing the onion slices in a sifter over the sink.
  4. Heat a pot with 1-1 1/2 cm (1/2 inch) oil. Once hot, reduce the heat to low and add the onion. When the slices are done they will turn brown and semi-dark (make sure they don’t turn black).
  5. Place the crips onions on a paper towel.