Crispy Fried Onions

Crispy Fried Onions

Thin-sliced onions fried to a shattering crunch, golden and sweet beneath the crust.

Total 45 min Makes 8 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These fried onions turn a simple yellow onion into a crisp, golden topping with a deep savory-sweet flavor from a buttermilk soak and light flour dredge. Scatter them over casseroles, burgers, or green beans for a crunchy finish, or snack on them straight from the paper towel-lined plate.

Ingredients

  • 2 large yellow onions, thinly sliced into rings
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable oil, for frying

Method

  1. Slice the onions into thin, even rings, about 1/8 inch thick, separating them with your fingers.

  2. Place the onion rings in a bowl, pour the buttermilk over them, and let soak for 15 minutes to soften and season.

  3. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, and cayenne.

  4. Pour oil into a deep skillet or saucepan to a depth of about 1 inch and heat over medium-high heat to 350°F.

  5. Lift a handful of onions from the buttermilk, shake off excess, and dredge thoroughly in the flour mixture, pressing to coat.

  6. Shake off excess flour and carefully lower the coated onions into the hot oil in a single layer, frying in batches to avoid crowding.

  7. Fry each batch, stirring occasionally, until deep golden brown and crisp, about 3 to 4 minutes.

  8. Remove with a slotted spoon or spider and drain on a paper towel-lined plate or wire rack.

  9. Repeat dredging and frying with the remaining onions, letting the oil return to 350°F between batches.

  10. Season the hot fried onions lightly with additional salt, then let cool slightly before serving to crisp further.

Rate this recipe

★ 4.2 (1)

Crispy Fried Onions

These fried onions turn a simple yellow onion into a crisp, golden topping with a deep savory-sweet flavor from a buttermilk soak and light flour dredge. Scatter them over casseroles, burgers, or green beans for a crunchy finish, or snack on them straight from the paper towel-lined plate.

45 min 8 servings 220 cal

Ingredients

  • 2 large yellow onions, thinly sliced into rings
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable oil, for frying

Method

  1. 1

    Slice the onions into thin, even rings, about 1/8 inch thick, separating them with your fingers.

  2. 2

    Place the onion rings in a bowl, pour the buttermilk over them, and let soak for 15 minutes to soften and season.

  3. 3

    In a shallow dish, whisk together the flour, cornstarch, salt, pepper, and cayenne.

  4. 4

    Pour oil into a deep skillet or saucepan to a depth of about 1 inch and heat over medium-high heat to 350°F.

  5. 5

    Lift a handful of onions from the buttermilk, shake off excess, and dredge thoroughly in the flour mixture, pressing to coat.

  6. 6

    Shake off excess flour and carefully lower the coated onions into the hot oil in a single layer, frying in batches to avoid crowding.

  7. 7

    Fry each batch, stirring occasionally, until deep golden brown and crisp, about 3 to 4 minutes.

  8. 8

    Remove with a slotted spoon or spider and drain on a paper towel-lined plate or wire rack.

  9. 9

    Repeat dredging and frying with the remaining onions, letting the oil return to 350°F between batches.

  10. 10

    Season the hot fried onions lightly with additional salt, then let cool slightly before serving to crisp further.