Crispy French Fried Onions
These homemade crispy French fried onions are a savory and crunchy topping that elevates casseroles, salads, and burgers.
Ingredients
Main ingredients
- 1.5 pounds onions, peeled and sliced paper-thin About 2–3 large onions
- 2 cups buttermilk For soaking onions
- 2 cups all-purpose flour For dredging
- 3 tablespoons Creole seasoning Or use 2 tbsp salt + 1 tbsp paprika + 1 tsp cayenne
- Peanut oil (or neutral high-smoke-point oil) for frying Substitute with canola, vegetable, or sunflower oil for peanut allergies
Instructions
Preparation
- Heat oil: Pour enough oil into a deep fryer or heavy pot to give a 2–3 inch deep fry bath. Heat to 375°F (190°C). Use a thermometer.
- Season flour: In a large bowl, whisk together the flour and Creole seasoning until evenly combined.
- Soak onions: Put the paper-thin onion slices in a bowl with the buttermilk and let sit for 10 minutes.
- Dredge: Drain the onions briefly in a colander and add them to the seasoned flour. Toss to coat evenly and shake off excess flour.
- Fry in batches: Drop a handful of coated onions into the heated oil. Fry for 1–2 minutes until golden brown and lacy.
- Drain and cool: Transfer fried onions to a paper towel–lined tray or a wire rack. Let them cool completely.
Notes
For crispy texture, maintain the oil temperature at 375°F (190°C) and fry in small batches to avoid clumping. A pinch of finishing salt after frying brightens flavors.