Monday, January 13, 2014

Crispy Fried Onions:

Or Whatever They're Called

If you search for fried onions online, a bunch of recipes come up with different names. After sifting through several of them, I came to the realization that they are essentially all the same thing. Fried onions, crispy fried onions, french fried onions, onion strings, deep fried onions......and the list goes on. Call them what you will. I call them delicious.   

The great thing about these little delights is that they can be used for a number of different things. You can use them to top a green bean casserole, on top of a wedge salad, or just to eat all by themselves with some ranch dressing or ketchup. 

My inspiration for wanting to make these came rather recently. Lately, I've been on about this wedge salad I had that I fell in love with. But I've made these to go as a side with a nice fresh veggie sandwich. I love a good cold and crisp veggie sandwich on toasted bread. Think BLT without the B. But instead maybe some avocado and cucumber. Put that on a plate with some of these and you, my friend, are good to go!  

This recipe is basically the same as this one but with some minor changes. It comes The Pioneer Woman. I dig her recipes. 

Crispy Fried Onions


  • 1 white or yellow onion
  • 1-2 cups buttermilk
  • 1 1/2 cups all purpose flour
  • 1 Tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cayenne pepper
  • 1 quart peanut oil (or other veggie oil, I just prefer peanut oil)


    1. Peel and slice the onion into 1/4 inch rings. 

    2. Place onion rings into a bowl and cover with buttermilk. Let set in the butter milk for 1 hour.

    3. In another bowl, add the flour, salt, black pepper, and cayenne pepper. Stir with a fork to combine. 

    4. In a pot, add the oil and, using a candy thermometer, bring to a temperature of 375°. Be careful not to go much higher than that. You'll burn your oil and burn your onions. 

    5. Working in batches, use tongs to pull some of the onion rings (about 1/4 of them) from the buttermilk and shake off the excess buttermilk. Add them to the flour mixture and coat. Shake off the excess flour and drop them into your oil. Use your tongs to move the rings around in the oil to keep them from sticking together. 

    6. Once golden brown, remove from the oil and place on a paper towel lined plate to drain excess oil. Continue with your remaining batches. 

    Servings: Depends on your use. As a side, serves 2. If topping salads, serves 10.   

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