Crispy Fried Onions That’ll Make You Question Everything (Yes, Even Store-Bought)
Ever dumped a handful of those sad, soggy store-bought fried onions onto your green bean casserole and thought, “This could be better”? Yeah, same. One day, I tasted homemade fried onions and let’s just say I’ve never looked back. They’re crispy, golden, ridiculously addictive, and laughably easy to make. Bonus? You can snack on them straight from the jar like the rebel you were born to be.
Why These Fried Onions Deserve a Standing Ovation
First of all, flavor. These little guys are caramelized, salty, crispy, and have that whisper of sweetness only a real onion could pull off.
Second, they take minimal effort. If you can slice and fry (and breathe), you’re qualified.
Third, they impress the heck out of people. Sprinkle them on everything: burgers, mac and cheese, salads, eggs, ice cream—okay maybe not ice cream. (Or maybe do?)
Ingredients (No Weird Stuff)
- 2 large yellow onions (sweet or red works too—choose your fighter)
- 1 cup buttermilk (or milk with a squeeze of lemon if you’re winging it)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder (because why not?)
- 1/2 tsp paprika
- Oil for frying (vegetable, canola, peanut—live your best oil life)
Optional (but tasty):
- A pinch of cayenne pepper if you like a lil’ heat
Tools & Kitchen Gadgets Used
Here’s what you’ll want on standby. (Affiliate link gold mine alert 💸)
- Mandoline slicer (or a knife + Zen-level patience)
- Mixing bowls
- Tongs
- Deep frying thermometer
- Slotted spoon or spider strainer
- Heavy-bottomed pan or Dutch oven
- Cooling rack with paper towels underneath
Step-by-Step: Fried Onion Glory
Step 1: Slice Like a Boss
Use your mandoline or knife to slice those onions super thin. Like, Kardashian eyebrow thin.
Step 2: Buttermilk Bath Time
Throw those onion rings into a bowl of buttermilk. Let them soak for at least 30 minutes (or up to overnight if you’re fancy and planning ahead).
Step 3: Dust ‘Em Up
Mix flour, salt, garlic powder, paprika, and optional cayenne in another bowl. Toss your soaked onions in the flour mix until they’re coated like powdered sugar donuts.
Step 4: Heat the Oil
Pour oil into your pan, about 2-3 inches deep. Heat to 350°F (175°C). Don’t guess. Thermometers exist for a reason.
Step 5: Fry, Baby, Fry
Drop a handful of coated onions into the hot oil. Don’t crowd the pan unless you like limp onions. Fry until golden brown—about 2-3 minutes. Fish them out with your slotted spoon.
Step 6: Drain and Repeat
Let them drain on the cooling rack. Try not to eat them all before you’re done. Or do. YOLO.
Calories & Nutritional Info (Per 1/4 Cup Serving)
- Calories: ~150
- Fat: 9g
- Carbs: 15g
- Protein: 2g
- Gluten-free? Only if you swap the flour
- Vegan? Yep, if you skip buttermilk and use alt-milk + lemon
Common Mistakes to Avoid
- Slicing too thick. Thick onions = soggy sadness.
- Skipping the soak. It’s not a suggestion, it’s THE move.
- Crowding the pan. You’re not hosting a pool party, give those onions room.
- Oil not hot enough. Lukewarm oil = greasy regrets.
Variations & Customizations
- Keto Fried Onions: Use almond flour instead of regular flour. Skip the buttermilk soak or use a keto-friendly version.
- Spicy Kick: Add chili powder or cayenne into the flour mix.
- Gluten-Free Option: Use gluten-free flour or cornstarch blend.
FAQ – You Asked, We Fried
1. Can I use an air fryer instead of deep frying? Yup. Toss them with a bit of oil and air fry at 375°F for 8-10 mins. Flip halfway.
2. How do I store fried onions? Airtight container. Room temp for a few days. Fridge for longer crunch life.
3. Can I freeze fried onions? Totally. Just flash freeze on a tray first, then bag ’em up.
4. What’s the best onion to use? Yellow or sweet onions are top tier. Red works too for extra sass.
5. Can I make them ahead of time? Absolutely. Reheat in oven or air fryer to bring back the crisp.
6. Why are my onions soggy? Probably sliced too thick, oil too cold, or too crowded.
7. Are these healthier than store-bought? No preservatives, less sodium, and no mystery “seasoning blend.” So yeah, probably.
Final Thoughts: Never Settle for Store-Bought Again
Homemade fried onions aren’t just better. They’re in a whole different league. Once you try them, the sad canisters from the store aisle will look like a joke. Tag your fried-onion-loving friend, or better yet—make a double batch. You’ll need it
