Crispy Frizzled Onions from Scratch
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In the mood for something crunchy, salty, and totally addictive? These crispy frizzled onions are unbelievably good! Made from scratch with just a handful of ingredients, they’re perfect on top of burgers, salads, and more. Or, serve them with aioli for an easy, crowd-pleasing appetizer!
While shoving a generous handful of fried onions into my mouth this afternoon, I suddenly had a recovered memory of doing the exact thing as a 7 year old, except it was a plastic container of French’s fried onions. (Never mind that you probably couldn’t have paid me $100 to eat a non-fried onion at that age.)
Anyways, if you’ve been here for a while, you may know that I put crispy fried shallots on just about everything. But, there’s a time and a place for a shoestring onion, and that time is today.
They’re crunchy, have a lovely spice, and they go on just about everything from sandwiches to salads to just eating them fresh out of the pan while you burn your fingers. (Not that I’ve ever done that before or anything.)
Recipe details
When I was in culinary school, I learned that fried onions are basically the easiest way to elevate a dish ASAP. And it works. If I see a dish with fried onions on the menu, there is about a 99% chance I will order it. Honestly, what’s not to love?
- These onions are crunchy, seasoned, and perfectly salty.
- They’re great on sandwiches, burgers, BBQ, and more.
- Or, make them as a fun appetizer for dinner parties or game nights!
- In this recipe, we’re shallow-frying the onions – no deep frying required.
The ingredient list
- Onions – my favorite is sweet onions (Vidalia, Walla Walla, etc.) because they’re less strong than other types.
- Buttermilk – marinating the onions in whole milk buttermilk will take out some of the bite, make the onions more tender, and create a light crunchy crust.
- Flour – instead of making a wet batter, we’ll dredge the marinated onions in flour which will make the onions nice and crispy!
- Spices – garlic powder, onion powder, paprika, cayenne, salt, and pepper will add extra flavor to the flour.
- Oil – you’ll want oil with a high smoke-point like canola, vegetable, or sunflower oil.
Ingredient variations
- Onions – you can also use red, white, or yellow onions if you prefer a stronger flavor.
- Buttermilk – make your own by combining 2 cups of whole milk with 2 Tablespoons of white vinegar. Let it sit for about 10 minutes until it’s slightly curdled. You can also make them without buttermilk and use regular milk, but they won’t be as tender.
- Gluten-free – replace the all-purpose flour with a one-for-one gluten-free flour replacement.
- Spices – feel free to replace the spices with Cajun seasoning or your favorite spice mix.
How to make this recipe
Slicing the onions
- Start by slicing the onions. Peel the onions and cut them in half, leaving the root intact.
- Then, use a mandoline to cut the onions into 1/8” thick slices. I recommend using a mandoline for even frying but you can also slice them by hand.
Marinating & dredging
- Once the onions are all sliced, place them in a bowl and pour the buttermilk over the top. Marinate for 15 minutes to 1 hour.
- Meanwhile, combine the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Then, use tongs to grab a few of the onion slices, letting the extra buttermilk drip off. Dredge in the flour mixture, and tap off any extra flour.
Frying the onions
- Heat the oil in a large skillet until it reaches 350-375°F.
- Place the dredged onions in the skillet and cook for 2-3 minutes until golden brown.
- Use tongs to remove the onions from the oil. Place on a paper towel and sprinkle with salt.
Quick tip!
Take the onions out when they’re a medium golden-brown. They will continue to fry and crisp up when you take them out of the oil. I also recommend frying the onions one small ‘handful’ at a time so they cook evenly and don’t burn.
Serving ideas
These onions are good on pretty much everything but these are just a few of my favorite ideas:
- Use them on burgers, sandwiches, and hot dogs.
- Sprinkle them over salads or fried eggs.
- Top them on steak, BBQ, sausages, or pork chops.
- Use them on green bean casserole or roasted veggies.
- Eat them as an appetizer with ranch, garlic aioli, or chipotle aioli.
Storing & freezing
To store the leftover onions, make sure they’re completely cool. Then, place them in an airtight container and refrigerate for 3-4 days. Just a head’s up that they will get a bit soggy in the fridge, but no worries! You can easily crisp them right up in the air fryer or oven.
You can also freeze the leftovers! Spread the onions on a sheet pan and freeze until solid, about 1 hour. Transfer the frozen onion strings into an airtight container and freeze for up to 2 months.
Reheating the onions
If you have an air fryer, that’s my favorite way to reheat the onions! Just place the leftover onions in a single layer in the air fryer. Cook them at 360°F for 3-4 minutes, tossing them halfway through. Depending on the air fryer, they may need another 1-2 minutes.
To reheat the onions in the oven, preheat the oven to 350°F. Place the onions on a sheet pan and bake for 10-15 minutes until crispy, stirring every few minutes to prevent burning. They may not be super crunchy in the oven but will crisp up as they cool a bit.
If you’re reheating them from frozen, you can use either the air fryer or oven method. Just add 1-2 extra minutes to the cook time!
Helpful tools
- Mandoline – a mandoline will help you cut the onions into even, thin slices.
- Large skillet or pot – I recommend a 12-inch skillet or heavy-bottomed pot for frying.
- Thermometer – if you have a candy thermometer, now would be the time to bust it out so you can monitor the temperature of the oil.
- Tongs – for dredging and frying. (And so you don’t burn yourself!)
Quick tip!
Using a candy thermometer to keep track of the oil temperature is honestly life-changing. Frying the onions in oil that isn’t hot enough will make them soggy and taste like oil. But, frying the onions in oil that’s too hot will burn the breading without cooking the raw onions inside. Keep the oil between 350-375°F for light and crispy onions!
Tips & tricks
- If you want rings instead of strings, it’s super easy to do. Just slice the onion on the mandoline whole instead of halved.
- Make sure all of the onions are evenly coated in the buttermilk. Give them a stir every few minutes so that all of the onions get marinated and tender.
- It may seem like you’re frying a ton of onions, but don’t worry! They will lose about 50% of their volume after frying.
- Keep a close eye while you’re frying the onions. Once they turn golden-brown, they will burn quickly!
Recipe FAQs
Can I make these gluten-free?
Definitely! Just replace the all-purpose flour with a one-to-one gluten-free flour replacement.
How do I know when the oil is ready?
I highly recommend using a candy thermometer to monitor the temp of the oil. But, if you don’t have one, you can test it by sprinkling a pinch of flour over the hot oil. If it sizzles and turns golden-brown, it’s ready to go! If it sizzles but immediately burns, it’s too hot. Or, if it doesn’t sizzle much, it’s too cold.
What is another name for crispy onions?
I call them frizzled onions but they are also called shoestring onions, onion strings, onion tanglers, or French fried onions.
Why are my onions not crispy?
If your onions aren’t coming out crunchy, it’s probably because the oil is not hot enough. You want it to be between 350-375°F for ultimate crispiness. Once you fry the onions, spread them in a single layer on paper towels so the leftover heat doesn’t steam the onions.
Recipes to put these onions on!
BBQ Bacon Blue Cheese Burgers
Smoked Tri-Tip
Apple Pork Chops with Bourbon & Sage
Single Serving Macaroni & Cheese
Buffalo Chicken Cobb Salad
Grilled Halloumi Sandwiches with Veggies & Herb Sauce
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Crispy Frizzled Onions from Scratch
Ingredients
- 1.75 pounds sweet onions (about 2 large onions)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon Kosher salt, plus more for sprinkling
- Black pepper, to taste
- Canola or vegetable oil, for frying
Equipment
- Mandoline
- 12'' skillet or heavy-bottom pot
- Candy thermometer
- Tongs
Instructions
- Peel the onions and slice them in half, leaving the root intact. Use a mandoline to cut the onions into 1/8'' slices. Place the onion slices into a shallow bowl.
- Pour the buttermilk over the top of the onions. Use tongs to make sure the onions are covered by the buttermilk as much as possible. Marinate the onions for at least 15 minutes, but preferably 1 hour. Stir the onions every once in a while to make sure they all get marinated.
- While the onions marinate, whisk the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a shallow bowl.
- Pour the oil into a 12'' skillet or heavy-bottom pot. Heat the oil over medium until it reaches 350-375°F. Then, place a few paper towels on a large plate and set aside.
- Once the oil is hot, use tongs to grab a handful of onions from the buttermilk, letting the excess drip off. Dredge the onions in the flour mixture, tapping off any extra flour.
- Carefully transfer the onions into the hot oil. Fry for 2-3 minutes until the onions are golden-brown. While the onions cook, use tongs to occasionally stir the onions and break them apart.
- Once the onions are golden-brown, transfer them to the paper towel-lined plate. Sprinkle them with Kosher salt, to taste. Repeat with the remaining onions. Enjoy them immediately as an appetizer or use them on sandwiches, salads, and more!
Notes
xo Sara Lynn
Song of the day – Turn to White by She & Him
