Makes ⅔ cup
Active Time: 10 minutes
Total Time: 20 minutes
This is a terrific topping to add flavor and crunch. Use it on soups and sandwiches like a warm tomato soup and a roasted vegetable bánh mì.
Crispy fried onions? Yes, we are talking about those crunchy little numbers most of us know from sprinkling over green beans in a casserole at Thanksgiving. But for this, we suggest seeking out a more natural brand that doesn’t use palm oil—better for you and better for our environment. Lastly, our team in Copenhagen likes to use lemon drop chile powder, but that can be hard to find in California. Add a little of your favorite for a bit of a kick if you like.
1 tablespoon sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon fine sea salt
1 pinch chile powder, optional
1 cup crispy fried onions
¼ cup white sesame seeds
Preheat the oven to 300˚F.
Combine the chili sauce, garlic powder, salt, and chile powder, if using, in a medium bowl. Add the onions and the sesame seeds and stir to coat them in the sauce.
Spread in an even layer on a baking sheet and bake until crisp and fragrant, about 10 minutes.
Immediately transfer to a plate and let cool completely.
Transfer to a food processor and pulse to break down a bit, but not too much. There should still be texture. Alternatively, it can be coarsely chopped with a chef’s knife.