Fried Onions

Crispy, caramelized fried onions that add a delicious crunch to your meals. Perfect for topping casseroles, salads, and more.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

2 medium onions, peeled and sliced thin Sweet, yellow, or white onions work well.
2/3 cup vegetable oil (canola, sunflower, or peanut) Choose an oil with a neutral flavor and high smoke point.
to taste salt and freshly ground black pepper

Pour 2/3 cup vegetable oil into a small saucepan. Warm it over low–medium heat until it’s gently hot.
Test the heat with one onion slice: it should sizzle softly, not spit violently or smoke. Adjust heat if needed.
Add half the sliced onions in a single layer so they don’t overlap. Cook for 7–9 minutes, stirring occasionally until golden brown.
Once golden brown, use a slotted spoon to lift them onto a plate lined with paper towels. Sprinkle immediately with salt and pepper.
Repeat with the remaining onions, following the same method. Let all the fried onions cool slightly for optimal crispiness.

Refrigerate cooled fried onions in an airtight container for up to 4-5 days. For softer onions, re-crisp in a 300°F oven for 5-8 minutes.