Making cooked onion oil is the same as how we make garlic oil.

I can’t imagine all those Burmese rice salads, noodles salads, and veggies salad without the touch of sweet onion oil involving. Burmese use crispy onion/shallots alone as topping in some desserts as well. Onion oil is our national dressing for salads. I know no Burmese don’t love onion oil or crispy onion/shallots in our food.

According to my experience, smaller red shallots make a sweeter flavor than big white onion. But it is still caramelized and gets sweeter when it gets cooked at a high temperature.

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All Burmese households have oil cooked with onion, garlic, and chilies in glass jars as kitchen necessary items. They smell great; they add flavors and colors to our salads. Sometimes, we pour any of those oil on top of rice, sprinkle salt and eat with something crispy or fries, making easy and comfortable food for traditional Burmese people.

The following information is to make Garlic Oil. You can store it in a glass jar for few weeks at average room temperature.

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