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    Home » Recipes » Sides and salad recipes

    Crispy fried onions

    Published: Jul 15, 2023 · Modified: Nov 28, 2024 by VJ · This post may contain affiliate links · 2 Comments

    Jump to recipe

    These crispy fried onions are a taste sensation and so quick to make. Top them on hamburgers or hotdogs, sprinkle them over salads, serve as a side dish with steak, or just eat them as a tasty snack. But whatever you do, just make them! You won't be sorry!

    Crispy fried onions in a blue dish with a brown wooden serving spoon.
    Jump to:
    • Crispy French fried onions
    • What you will need
    • What to do
    • Tips for perfectly crispy onions
    • Crispy fried onions FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Crispy French fried onions

    Say hello to the little cousin of onion rings! I'm sure everyone loves onion rings. I always order them as a side dish whenever I'm eating in a steakhouse. But honestly, they can be quite tricky to make at home and don't always turn out exactly as you would like them.

    However, this recipe for crispy French fried onions is a lifesaver when you're looking for an easy recipe for crispy fried onions which is not only easy to make, but delivers such delicious results. Once you've tried this crispy fried onion recipe you'll be wondering why you've never made them before.

    These crispy fried onions make the perfect side dish for a steak, they are ideal for topping on hamburgers or hotdogs, and they also make a delicious party snack. You can sprinkle them over salads (they'd be great on this chicken and bacon salad) or simply crush them and use them as a topping on an oven-baked chicken breast.

    You can even serve them as a side dish with a pasta salad bar!

    They freeze like a dream so you can make a big batch and store them in the freezer so whenever the craving for crispy onions takes over you've always got some on hand!

    The onions will stay crispy for up to three weeks in the refrigerator, but if you want to crisp them up, all you have to do is pop them into a dry frying pan or layer them onto a baking sheet in a hot oven for a few minutes.

    A spoonful of crispy fried onions held above a blue dish.

    Let me show you how easy they are to make:

    What you will need

    Equipment

    You will need a shallow dish for soaking the onions in buttermilk, and a wok or deep frying pan for frying the onions. I prefer a wok because it has a narrow bottom which means you don't need much oil.

    If you have a mandolin you can use that to slice the onions, otherwise a sharp knife and a steady hand will do the job just as well.

    A pair of kitchen tongs also comes in handy for lifting the onions out of the buttermilk and coating them with the flour mixture.

    For frying the onions I find that spider strainer makes it easier to remove the onions from the oil than a slotted spoon.

    Ingredients

    This will make sufficient crispy fried onions for 4 people as a side dish.

    **You can get the complete list of ingredients and full instructions on the printable recipe card at the end of this post**

    Ingredients for making crispy fried onions.

    Onions - I used white onions, but there's no reason why you can't make this recipe using red onions too. The onions should be sliced into one-eighth-inch thickness. I cut them in half root to tail and then slice them into semi-circles using a mandolin or a sharp knife. If your onions are on the small side, you could slice them into rings.

    Buttermilk - this is used to soak the onions. If you don't have buttermilk you can make your own by adding a teaspoon of lemon juice or vinegar to a cup of milk, or use plain milk instead.

    Flour - plain all-purpose flour - used for coating the onions. I add a teaspoon of baking powder to each cup of flour. You can also use self-raising flour and omit the baking powder.

    Paprika - for extra flavour. This is optional. You could substitute this with your choice of seasoning too - why not try garlic granules? If you enjoy a bit of heat, you could add a pinch of cayenne pepper. For an oriental flavour, why not try 5-spice powder?

    Salt - I like to add a small amount of salt to the flour. If you don't use salt you can leave this out.

    Oil - this is for frying the onions. You will need an oil with a high smoke point such as sunflower or canola. Don't use olive oil - the smoke point is too low. You will need sufficient oil to fill your pan to a depth of about one inch.

    What to do

    A pile of sliced onions on a white plate.

    Start by peeling and slicing the onions. Try to keep the slices the same size so that the onions brown at the same time.

    Sliced onions and buttermilk in a shallow glass dish.

    Place the sliced onions in a shallow dish and cover them with buttermilk. Leave them to marinate for half an hour, giving them a stir after 15 minutes.

    Flour in a white dish.

    Combine the flour, baking powder, salt and your choice of seasoning in a dish.

    Onions coated with flour on a white plate.

    Lift out a handful of onions from the buttermilk and allow the buttermilk to drip back into the dish. Place the onions in the flour mixture, stir lightly and transfer them to a plate. Repeat until all the onions have been coated.

    A pair of tongs makes it easier to lift and coat the onions (and stops your fingers from getting covered in flour).

    Sliced onions frying in a wok.

    Heat the oil in a wok until it reaches 190C/375F and fry the onions in batches for about 5 minutes, stirring occasionally, until they turn golden.

    Transfer the fried onions to a plate lined with a paper towel to allow any excess oil to drain away. Repeat until all the onions have been fried.

    Tips for perfectly crispy onions

    • Do make sure the oil is hot enough. If you have a thermometer the temperature should register 190C/375F. Otherwise, drop a single piece of onion into the pan - it should sizzle and rise to the top of the oil. If the onion sinks to the bottom, the oil isn't hot enough and you should let it heat for another minute before trying again.
    • Do cook the onions in batches - about a cupful of onions at a time. For 2 medium-sized onions, I made three batches.
    • Don't overcrowd the pan or the onions won't crisp properly.
    • Do stir the onions occasionally to ensure they brown evenly all over.
    • Do take the onions out of the pan as soon as they turn golden. They can go from golden and delicious to dark brown and burnt-tasting in the blink of an eye.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Crispy fried onions in a blue dish.

    Crispy fried onions FAQ

    How do I freeze crispy fried onions?

    You can freeze these onions in meal-sized portions in zip-lock freezer bags. Let them cool to room temperature before transferring to the bag. To use, let them defrost and then crisp them up by heating them in a dry frying pan or on a baking sheet in a hot oven for a few minutes.

    How long can I store them in the refrigerator?

    These onions can be stored in a covered container in the refrigerator for up to a week.

    How do I scale up the recipe?

    This is a very easy recipe to scale up. For every 2 medium onions (or approximately 3 cups of sliced onions) you will need one cup of flour plus seasoning (for coating). You should not have to increase the amount of oil, as not all of the oil in the original recipe will be used.

    What do I do with leftover oil?

    You will probably have quite a bit of oil left over after frying the onions. You can allow the oil to cool and then strain it through a sieve to remove any bits of flour and onion and store it in a glass jar. The oil will have a slight onion flavour which makes it ideal for frying chips or steak, but unsuitable for use in sweet dishes.

    How do I stop my eyes from watering when I cut onions?

    That's a very good question, and I wish I had an answer!
    If you have a way of chopping onions without crying, please let me know in the comments!

    What is another name for crispy fried onions?

    In Indian and Pakistan cuisine, these crispy onions are known as birista or beresta, although they are generally fried plain, without the coating of flour.

    Save for later

    If you would like to try these crispy fried onions yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed this recipe for crispy fried onions, you may also enjoy these other recipes using onions:

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    Why not browse through my collection of how-to guides for other ideas for making pantry staples?

    📋The recipe

    Crispy fried onions in a blue dish with a brown wooden serving spoon.

    Crispy fried onions

    These crispy fried onions are a taste sensation and so quick to make. Top them on hamburgers or hotdogs, sprinkle them over salads, serve as a side dish with steak, or just eat them as a tasty snack. But whatever you do, just make them! You won't be sorry!
    Recipe by: Veronica
    Side Dish
    American, British
    Calories 275
    Prep 10 minutes minutes
    Soaking time 30 minutes minutes
    Cook 20 minutes minutes
    Total Time 1 hour hour
    Servings: 4 people as a side
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.50 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

    • Wok or
    • Frying Pan
    • Mandolin or
    • Sharp Knife
    • kitchen tongs
    • Spider strainer optional

    Ingredients

    • 2 medium onions approximately 3 cups when sliced
    • 2 cups / 480 ml buttermilk or milk
    • 1 cup plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon paprika or your choice of seasoning
    • ½ teaspoon salt optional
    • 2 cups sunflower or canola oil approximately

    Instructions

    • Start off by peeling and slicing the onions. Try to keep the slices the same size so that the onions all brown at the same time.
      2 medium onions
    • Place the sliced onions in a shallow dish and cover them with buttermilk. Leave them to marinate for half an hour, giving them a stir after 15 minutes.
      2 cups / 480 ml buttermilk
    • Combine the flour, baking powder, salt and your choice of seasoning in a dish.
      1 cup plain flour, 1 teaspoon baking powder, 1 teaspoon paprika, ½ teaspoon salt
    • Lift out a handful of onions from the buttermilk and allow the buttermilk to drip back into the dish. Place the onions in the flour mixture, stir lightly and transfer them to a plate. Repeat until all the onions have been coated.
    • Heat the oil in a wok until it reaches 190C/375F and fry the onions in batches for about 5 minutes, stirring occasionally, until they turn golden.
      2 cups sunflower or canola oil
    • Transfer the fried onions to a plate lined with kitchen paper towel to allow any excess oil to drain away. Repeat until all the onions have been fried.

    Notes

    Tips for crispy fried onions:
      • Do make sure the oil is hot enough. If you have a thermometer the temperature should register 190C/375F. Otherwise, drop a single piece of onion into the pan - it should sizzle and rise to the top of the oil. If the onion sinks to the bottom, the oil isn't hot enough and you should let it heat for another minute before trying again.
      • Do cook the onions in batches - about a cupful of onions at a time. For 2 medium-sized onions, I made three batches.
      • Don't overcrowd the pan or the onions won't crisp properly.
      • Do stir the onions occasionally to ensure they brown evenly all over.
      • Do take the onions out of the pan as soon as they turn golden. They can go from golden and delicious to dark brown and burnt-tasting in the blink of an eye.
    I have only included 4 tablespoons of oil and half a cup of buttermilk in the nutrition calculation as not all of the oil and buttermilk will be consumed.

    Nutrition

    Calories - 275kcal | Carbohydrates - 31.4g | Protein - 5g | Fat - 14.7g | Saturated Fat - 1.6g | Cholesterol - 1mg | Sodium - 327mg | Potassium - 299mg | Fiber - 2.3g | Sugar - 4g | Calcium - 109mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.50 from 2 votes (1 rating without comment)

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    1. Rosh

      July 15, 2023 at 6:09 pm

      4 stars
      Soak your peeled onions in cold water before slicing. No tears 🙂

      Reply
      • VJ

        July 15, 2023 at 7:54 pm

        Great tip - thanks - I'll try that next time.

        Reply

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