Danish Roast Beef Sandwich with Crispy Onions

1. 1

   Spread the bread (toasted or not, as you prefer) with Mayonnaise, top with roast beef, and season with salt and pepper.

2. 2

   Pile the onions on top of the beef and serve.

3. 3

   In a wok or a tall pasta pot, heat the oil over medium heat until it is just hot enough to sizzle a piece of onion (about 350F is ideal).

4. 4

   Then carefully add all the onions to the pot and stir with tongs or a slotted spoon.

5. 5

   This will create a lot of steam, so use caution.

6. 6

   The onions will settle down pretty quickly to a simmer, and you will want to stir them every couple of minutes so that they brown evenly.

7. 7

   While the onions are cooking, lay some paper towels on a plate or baking sheet so that youre ready when the onions are.

8. 8

   When they start to turn evenly golden brown, stir them and cook about 1 more minute, then remove them to the paper towels and press to get as much oil as possible out of them.

9. 9

   If they dont crisp up pretty quickly, you may need to return them to the oil to cook another minute or two.

10. 10

    Its also important to know that they will darken about one shade when they come out of the oil, so dont let them get too brown before you remove them.

11. 11

    After draining and pressing them, loosen them up with your fingers and then lightly salt them.

12. 12

    This all sounds a little complicated, but its just a question of doing it once and knowing what to look for.

13. 13

    That said, you can do a test batch with just a few slivers if that will make you more comfortable.

* Per serving · 4 servings · Values may vary.