Fried onion flakes

Fried onion flakes are thin slices of onion that have been sliced and then fried until they achieve a crunchy texture and an intensely sweet, toasted flavor. This ingredient is very popular in cooking to add a crispy touch and umami flavor to salads, soups, stews, burgers, and various dishes.

Their origin lies in the traditional cuisine of several Asian and European countries, though their use has spread widely in Latin America due to the practicality and flavor they provide. In particular, fried onion flakes are used as a garnish to enrich culinary preparations without requiring extra cooking time.

Properties: Being dehydrated and fried onion, they retain many of the antioxidant and anti-inflammatory properties of fresh onion, although their caloric content increases due to the frying process. They are a good source of concentrated flavor and can be used to enhance meals without adding many additional ingredients.

Synonyms in Spanish-speaking countries of Latin America: they may be known as cébetas fritas (Argentina, Uruguay), trocitos de cebolla frita, frituras de cebolla, or simply cebolla crujiente. However, the most recognized and widespread term is hojuelas de cebolla frita.