Make your classic holiday dishes extra special by topping them with homemade crispy fried onions. Yes, Thanksgiving and Christmas dinner is incomplete without crispy fried onions.
About
Thanksgiving and Christmas are around the corner, and what better than trying some of the best classic holiday recipes from scratch? Thanksgiving and Christmas dinner table is incomplete without side dishes like green bean casserole or soups like broccoli cheddar or cream of mushroom soup which in turn are incomplete without the addition of crispy and crunchy fried onion topping. Basically, fried onions are a perfect garnish on all your dinner casseroles and soups.
Ingredients
- 1 pound Onions, thinly sliced (500 grams or 16 oz approx)
- 2 cups Buttermilk (homemade or store-bought)
- 1 cup All purpose flour
- 1 teaspoon Paprika or Red chile powder
- ½ to 1 teaspoon Onion powder, optional
- ¾ teaspoon Salt
- Oil for frying
How to make the best homemade French's crispy fried onions from scratch
Soak onions in buttermilk for a minimum of 10 minutes to up to 1 hr. Soaking sliced onions in buttermilk helps to mellow down any sharp flavors.
In a large plate or bowl, add flour, paprika, onion powder, and salt, and mix.
Drain the buttermilk from onions as much as possible and dredge it in the flour in batches (check out the video here).
Heat oil in a pan on a medium flame for frying. Once hot, add the dredged onions and fry them on a medium-high flame in batches until crispy and golden brown.
Transfer it to a paper towel using a slotted spoon.
Store it in an airtight container and use it as and when needed.
Pro Tips
- Deep frying will give the best results over the air fryer or oven method.
- Drain as much buttermilk as possible before you dredge for a light and crisp coating.
- Adjust the spices you add to the flour as per your taste. You can even add cajun seasoning or pizza seasoning if desired. Or simply add pepper powder and salt for a minimum spice flavor.
- Make sure you slice the onion as thin as possible - mine was about 3 to 4 mm thick.
- It is important to fry the onion on medium-high flame. If you fry on a low flame, it will absorb excess oil, and frying on a high flame will burn your onion strings.
- The total frying time depends on the onions' thickness, the flame's intensity, and the material of the pan used.
- To check if the oil is hot, add a small piece of onion and see if it sizzles and comes up.
How to make French's fried onions without buttermilk?
There are two ways you make onion rings without buttermilk.
- Use milk or any dairy-free milk for the vegan version and follow the same steps.
- Add the onions in seasoned flour, sprinkle water, and mix, so each onion is lightly coated in the seasoned flour.
Crispy fried onions in an air fryer
Follow the same steps as above for cutting the onions, soaking in milk/buttermilk, and dredging with flour.
Spray your air fryer rack with oil. Arrange the dredged onion slices in a single layer in your air fryer and spray some more oil.
Air fry it at 360 degrees F for 6 to 8 minutes or until crispy.
Crispy fried onions in an oven
Follow the same steps to cut the onion, soaking the onion slices in buttermilk and dredging them with flour.
Now line a baking pan with parchment paper or grease your baking pan. Arrange the flour-coated onion slices in a single layer.
Spray oil. Bake in preheated 425 degrees F oven for 20 to 25 minutes, flipping halfway through until golden brown and crispy.
FAQs
Fried Onions taste great on their own, but they are mainly used as a topping/garnish for Thanksgiving green beans casserole, burgers, soups, salads, sandwiches, and mac & cheese. You can munch on it as an evening snack with a cup of hot coffee or tea. Another best way to use it is to crush the fried onions into crumbs, coat the chicken, and bake it in an oven to prepare crunchy french onion chicken. It tastes amazing.
Once you fry and transfer them to a paper towel to absorb any excess oil, let them sit for 10 minutes. Then store them in a Ziploc bag or air-tight container, and you can keep them for up to 3 days. You can crisp them up any time using an oven. Bake the fried onions in a preheated 375 degrees F oven for 3 minutes or until they crisp up again.
Frying on medium-high heat is very important to get crisp and crunchy onions. Only add the onions to oil that is sufficiently hot.
I have made the recipe with all three onion varieties over the years. Yellow, white or red onions work equally well.
Yes. You can easily make it gluten-free by substituting all-purpose flour with gluten-free flour (like Bob's Red Mill or any brand).
Yes. Just make sure you store them in an airtight container. If you are going to use it for casseroles, it is going to crisp up in the oven. Alternatively, you can put it in the oven and bake it for 5 minutes at 375 degrees F to perfectly crisp them up.
Video
Check out the video here on the making of copycat French's crispy fried onions.
More Thanksgiving and Christmas Recipes
- Christmas Tree Pull-Apart Bread
- Garlic Roasted Potatoes
- Cheesy Loaded Cauliflower Casserole
- Roasted Sweet Potatoes
- Baked Corn Cheese Casserole
Recipe card
French's Crispy Fried Onions | How to make Crispy Fried Onion Strings
Equipment
- 1 Pan
- 2 Bowls
Ingredients
- 1 pound Onions, thinely sliced (500 grams or 16 oz approx)
- 2 cups Buttermilk (homemade or store bought )
- 1 cup All purpose flour
- 1 teaspoon Paprika or Red chile powder
- ½ to 1 teaspoon Onion powder, optional
- ¾ teaspoon Salt
- Oil for frying
Instructions
- Soak onions in buttermilk for a minimum of 10 minutes to up to 1 hr. Soaking sliced onions in buttermilk helps to mellow down any sharp flavors.1 pound Onions, thinely sliced (500 grams or 16 oz approx), 2 cups Buttermilk (homemade or store bought )
- In a large plate or bowl, add flour, paprika, onion powder, and salt, and mix.1 cup All purpose flour, 1 teaspoon Paprika or Red chile powder, ½ to 1 teaspoon Onion powder, optional, ¾ teaspoon Salt
- Drain the buttermilk from onions as much as possible and dredge it in the flour in batches (check out the video here).
- Heat oil in a pan on a medium flame for frying. Once hot, add the dredged onions and fry them on a medium-high flame in batches until crispy and golden brown.Oil for frying
- Transfer it to a paper towel using a slotted spoon.
- Store it in an airtight container and use it as and when needed.
Video
Notes
- Deep frying will give the best results over the air fryer or oven method.
- Drain as much buttermilk as possible before you dredge for a light and crisp coating.
- Adjust the spices you add to the flour as per your taste. You can even add cajun seasoning or pizza seasoning if desired. Or simply add pepper powder and salt for a minimum spice flavor.
- Make sure you slice the onion as thin as possible - mine was about 3 to 4 mm thick.
- It is important to fry the onion on medium-high flame. If you fry on a low flame, it will absorb excess oil, and frying on a high flame will burn your onion strings.
- The total frying time depends on the onions' thickness, the flame's intensity, and the material of the pan used.
- To check if the oil is hot, add a small piece of onion and see if it sizzles and comes up.
Nutrition
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