Crispy Fried Onions
My Crispy Fried Onions recipe delivers that perfect light and crispy restaurant-style crunch! I love them on casseroles, soups, and burgers.
Servings: 4 servings
Calories: 1041kcal
Equipment
- 1 Deep Fryer or large pot
- 1 Mandoline
Ingredients
- 1 large yellow onion
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 2 cups oil vegetable, canola, or avocado
Instructions
- Wash and peel onion.
- Cut onions into evenly thin slices and ensure they are almost of same thickness.
- Sprinkle flour and cornstarch on the slices and toss them.
- Heat oil in a deep pan till medium hot but not smoking hot (350°F).
- Reduce the flame to medium. Add a few onion slices at a time and deep fry until crisp.
- Transfer them to an absorbent paper. Fry all the onions in batches.
- Cool them completely and store in an airtight jar.
Notes
- Buttermilk soak (optional for French-style): Soak sliced onions in buttermilk for 10 to 15 minutes before coating for a crispier, more textured coating. Drain well before dredging. No thermometer: Dip a wooden spoon handle into the oil. Steady bubbles around the handle means the oil is ready. Seasoning ideas: Add garlic powder, paprika, cayenne, onion powder, or 1 tablespoon Cajun seasoning to the flour mixture. Gluten-free: Substitute a 1:1 GF flour blend for the all-purpose flour. Air fryer: Toss in a little oil, air fry at 375º F until crisp. Oven: Spread on parchment, spray with oil, bake at 400º F flipping once. Storage: Room temperature, airtight, 2 to 3 days. Refrigerator, up to 1 week. Freezer, up to 2 months. Re-crisping: Air fryer at 375º F for 1 to 2 minutes, or oven at 375º F for 3 to 5 minutes.
Nutrition
Serving: 1serving | Calories: 1041kcal | Carbohydrates: 11g | Protein: 1g | Fat: 112g | Saturated Fat: 8g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 71g | Trans Fat: 0.4g | Sodium: 2mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.5mg
