We love dining at Miller and Carter restaurants, one of our favourite things on the menu is the onion loaf. We'll show you how to make onion loaf at home, the ideal side dish for steak and chips, perfect for date night or Valentine’s day.
Mini loaves of fried onions, battered and shaped into small bricks, cooked to perfection deep fried in hot oil until golden brown.
They only take 15 minutes of preparation and 15 minutes of cooking time, so they'll be ready in just 30 minutes.
How to make Onion Loaf?
See the slideshow video below to make a Miller and Carter style onion loaf.
What is Onion Loaf?
Onion loaf comes served in Miller and Carter's Steakhouse restaurants in the UK, as part of their steak experience.
Of course, they have a well-kept secret recipe to make this delicious steak side dish of fried onions shaped into a small loaf.
You will also find something similar served in America at Tony Roma’s or Hackney’s Restaurants.
Onions are chopped, fried and battered before being shaped into a small loaf shape, then deep-fried until crispy.
The ingredients needed to make this steak side dish are as follows
One large onion is enough to serve two people; for best results use a sweet Spanish onion. Chop the onion into rough chunks.
Fry the chopped onion in oil for about 6 minutes to soften the onion. Add some flour once softened to dry the onions out before battering.
You will need more oil for deep-fat frying, we use rapeseed oil (known as canola oil in the US), but you can use sunflower oil or beef dripping instead.
Mix the following ingredients together to make a batter for the onion loaf.
- White Sugar
- Garlic Salt
- Black Pepper
Add the onions to create a sticky mix.
Transfer onto a floured plate and shape into two mini loaves.
Deep Fat Fryer
For best results, use a deep fat fryer set to 180°C / 350°F. Cook until golden brown and cooked through, this should take about 5 minutes.
Deep Pan Fry
If you don’t own a deep fat fryer, use a deep pan. Pour enough oil into your pan to submerge the onion loaf into and set over medium-high heat until it reaches 180°C / 350°F
If you don't have a thermometer, stick a wooden spoon into the oil—if bubbles form around it, you're ready to go.
Cook one loaf at a time for a crispy coating. Place carefully in hot oil and fry until golden brown on both sides, ours took 5 minutes.
Check cooked through and place on kitchen paper towel to remove excess oil.
You can serve it as an alternative to onion rings for a starter with a bbq dipping sauce.
- 1 tablespoon Rapeseed oil
- 1 Large Onion
- 2 tablespoon Flour (to coat onion)
- 3 tablespoon Milk
- 1 tablespoon White Sugar
- 3 tablespoon Flour (for batter)
- ¼ teaspoon garlic salt
- Black Pepper
- 4 tablespoon Flour (to shape onion loaf)
- Rapeseed Oil for deep fat frying
- Cut onion into chunks1 Large Onion
- Fry onions in olive oil for 6 minutes1 tablespoon Rapeseed oil
- Meanwhile, make the batter by mixing together milk, flour, sugar, garlic salt and pepperAdd oil to a deep pan or deep fat fryer bring oil temperature to 180°C / 350°F3 tablespoon Milk, 1 tablespoon White Sugar, 3 tablespoon Flour (for batter), ¼ teaspoon garlic salt, Black Pepper, Rapeseed Oil for deep fat frying
- When the onion has softened, turn the heat off and stir in the flour.2 tablespoon Flour (to coat onion)
- Add the floured onions in with the batter and stir through until well coated and stuck together.
- Split the mixture in half, and place on to plate with more flour4 tablespoon Flour (to shape onion loaf)
- Shape into 2 small loaves and coat with flour.
- It is best to cook one at a time.Check the temperature of the oil is between 180°C / 350°F use a slotted spoon to place the onion loaf in.
- Cook for about 5 minutes, turning halfway.
- It will be golden and crispy when finished. Place on a kitchen towel to remove excess oil.
- Perfect served with steak and chips.
We hope you enjoyed this onion loaf recipe as much as we do!
Can onion loaf be oven baked instead?
We have tried oven baking these instead, and they are not the same they don't get crispy so you end up with a soggy and limp loaf and it takes a lot longer to cook too!