French Fried Onions (Crispy Onion Strings)

A close-up of a black bowl lined with parchment paper, filled with crispy homemade French fried onions

French Fried Onions (Crispy Onion Strings)

Crispy Onion Strings made from scratch! These French-fried onions bring crunch and savory flavor to casseroles, salads, sandwiches, burgers, and more. Great for Thanksgiving, game day, and beyond.

Prep Time25

Cook Time30

Buttermilk Soaking Time30

Total Time1 25

Course: Condiment, Snack

Cuisine: American

Keyword: all purpose flour, buttermilk, onions, paprika

Servings: servings (1/4 cup)

Author: Amanda Biddle

Ingredients

1 pound large sweet or yellow onions (see note)
2 cups buttermilk , preferably whole
2 cups all-purpose flour
1 teaspoon sweet paprika
1 teaspoon Lawry's seasoned salt or Diamond Crystal kosher salt , plus extra kosher salt for sprinkling after frying
½ teaspoon baking powder
¼ to ½ teaspoon garlic powder (see note)
¼ teaspoon ground white pepper
4-5 cups high heat, neutral oil (such as vegetable oil) , for frying

Instructions

Halve the onion through the root, peel it, and slice crosswise into very thin half-moons (about 1/16–⅛ inch thick). A mandoline works well for cutting thin, even slices. Separate the pieces into individual strands.
Place the sliced onions in a medium bowl and pour the buttermilk over them. Stir to coat and let stand for 30 minutes, stirring once or twice. Drain very well in a colander so excess liquid doesn’t weigh down the coating.
In a wide, shallow dish, whisk together the flour, paprika, seasoned salt (or kosher salt), baking powder, garlic powder, and white pepper.
Working with a small handful at a time, coat the drained onions in the seasoned flour. Use a spider or slotted spoon to lift them out, shaking off extra flour, and spread the coated onions on a parchment-lined sheet so they don’t clump.
Do not discard any remaining seasoned flour—you’ll use it to re-toss onions that become damp while waiting to be fried.
Heat about 2 inches of oil in a deep, heavy pot to 375°F. Fry the onions in batches, stirring gently with a spider strainer or slotted spoon to keep them separate, until golden and crisp, 3–5 minutes. For the crispiest onions, avoid crowding the pot to keep the oil temperature from dropping too much.
Transfer the fried onions to a paper towel–lined baking sheet. Sprinkle with kosher or fine sea salt while hot.
Continue with the remaining onions, skimming out stray flour bits from the surface of the oil with your spider strainer between batches so they don’t burn.
If the un-fried onions begin to stick together or look too wet after sitting, quickly re-toss them in a little of the reserved seasoned flour before frying.
Let the onions cool completely on wire racks. Store in an airtight container at room temperature for 2–3 days.
To refresh fried onions for snacking or for dishes that aren’t baked, spread them on a baking sheet and re-crisp in a 375°F oven for 5–8 minutes. For casseroles, add stored fried onions during the last 5 minutes of baking so they crisp without burning.

Notes

Onions: I like the natural sweetness of Vidalia or Walla Walla onions, but less sweet yellow onions will also work. If using smaller onions, slice them into thin rings rather than half-moons.

Paprika: Sweet paprika adds mild flavor and color to the seasoned flour. You can also use smoked paprika if you prefer a hint of smokiness.

Seasoned Salt: Lawry’s adds extra flavor from garlic, paprika, and celery salt. If you’re using kosher salt instead, adjust the garlic powder as noted below.

Garlic Powder Adjustment:

Use ½ teaspoon garlic powder if seasoning the flour with kosher salt.
Use ¼ teaspoon garlic powder if using Lawry’s seasoned salt.

Seasoned Flour: You’ll have more flour than you need for coating, but working with less volume in the dish will cause the mixture to turn gluey as the buttermilk-soaked onions add moisture.

Nutrition

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