Buttered Egg Noodles with Crispy Fried Onions

Thinly slice the onions into half-moons.

Heat the vegetable oil in a large frying pan over medium heat to approximately 170°C. Add the sliced onions and fry gently, stirring occasionally, for 10-15 minutes until deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.

Meanwhile, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, usually 8-10 minutes.

While the noodles cook, melt the unsalted butter in a separate pan over low heat until it just begins to turn a nutty brown (beurre noisette).

Drain the cooked noodles thoroughly. Transfer them to the pan with the melted butter and toss to coat evenly. Season with salt and black pepper to taste.

Serve the buttered egg noodles immediately, generously topped with the crispy fried onions. Garnish with freshly chopped chives if desired.