In the mood for something crunchy, salty, and totally addictive? These crispy frizzled onions are unbelievably good! Made from scratch with just a handful of ingredients, they’re perfect on top of burgers, salads, and more. Or, serve them with aioli for an easy, crowd-pleasing appetizer!
While shoving a generous handful of fried onions into my mouth this afternoon, I suddenly had a recovered memory of doing the exact thing as a 7 year old, except it was a plastic container of French’s fried onions. (Never mind that you probably couldn’t have paid me $100 to eat a non-fried onion at that age.)
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Anyways, if you’ve been here for a while, you may know that I put crispy fried shallots on just about everything. But, there’s a time and a place for a shoestring onion, and that time is today.
They’re crunchy, have a lovely spice, and they go on just about everything from sandwiches to salads to just eating them fresh out of the pan while you burn your fingers. (Not that I’ve ever done that before or anything.)
Recipe details
When I was in culinary school, I learned that fried onions are basically the easiest way to elevate a dish ASAP. And it works. If I see a dish with fried onions on the menu, there is about a 99% chance I will order it. Honestly, what’s not to love?
- These onions are crunchy, seasoned, and perfectly salty.
- They’re great on sandwiches, burgers, BBQ, and more.
- Or, make them as a fun appetizer for dinner parties or game nights!
- In this recipe, we’re shallow-frying the onions – no deep frying required.
The ingredient list
- Onions – my favorite is sweet onions (Vidalia, Walla Walla, etc.) because they’re less strong than other types.
- Buttermilk – marinating the onions in whole milk buttermilk will take out some of the bite, make the onions more tender, and create a light crunchy crust.
- Flour – instead of making a wet batter, we’ll dredge the marinated onions in flour which will make the onions nice and crispy!
- Spices – garlic powder, onion powder, paprika, cayenne, salt, and pepper will add extra flavor to the flour.
- Oil – you’ll want oil with a high smoke-point like canola, vegetable, or sunflower oil.
Ingredient variations
- Onions – you can also use red, white, or yellow onions if you prefer a stronger flavor.
- Buttermilk – make your own by combining 2 cups of whole milk with 2 Tablespoons of white vinegar. Let it sit for about 10 minutes until it’s slightly curdled. You can also make them without buttermilk and use regular milk, but they won’t be as tender.
- Gluten-free – replace the all-purpose flour with a one-for-one gluten-free flour replacement.
- Spices – feel free to replace the spices with Cajun seasoning or your favorite spice mix.
How to make this recipe
Slicing the onions
- Start by slicing the onions. Peel the onions and cut them in half, leaving the root intact.
- Then, use a mandoline to cut the onions into 1/8” thick slices. I recommend using a mandoline for even frying but you can also slice them by hand.
Marinating & dredging
- Once the onions are all sliced, place them in a bowl and pour the buttermilk over the top. Marinate for 15 minutes to 1 hour.
- Meanwhile, combine the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Then, use tongs to grab a few of the onion slices, letting the extra buttermilk drip off. Dredge in the flour mixture, and tap off any extra flour.
Frying the onions
- Heat the oil in a large skillet until it reaches 350-375°F.
- Place the dredged onions in the skillet and cook for 2-3 minutes until golden brown.
- Use tongs to remove the onions from the oil. Place on a paper towel and sprinkle with salt.
Serving ideas
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These onions are good on pretty much everything but these are just a few of my favorite ideas:
- Use them on burgers, sandwiches, and hot dogs.
- Sprinkle them over salads or fried eggs.
- Top them on steak, BBQ, sausages, or pork chops.
- Use them on green bean casserole or roasted veggies.
- Eat them as an appetizer with ranch, garlic aioli, or chipotle aioli.
Storing & freezing
To store the leftover onions, make sure they’re completely cool. Then, place them in an airtight container and refrigerate for 3-4 days. Just a head’s up that they will get a bit soggy in the fridge, but no worries! You can easily crisp them right up in the air fryer or oven.
You can also freeze the leftovers! Spread the onions on a sheet pan and freeze until solid, about 1 hour. Transfer the frozen onion strings into an airtight container and freeze for up to 2 months.
Reheating the onions
If you have an air fryer, that’s my favorite way to reheat the onions! Just place the leftover onions in a single layer in the air fryer. Cook them at 360°F for 3-4 minutes, tossing them halfway through. Depending on the air fryer, they may need another 1-2 minutes.
To reheat the onions in the oven, preheat the oven to 350°F. Place the onions on a sheet pan and bake for 10-15 minutes until crispy, stirring every few minutes to prevent burning. They may not be super crunchy in the oven but will crisp up as they cool a bit.
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If you’re reheating them from frozen, you can use either the air fryer or oven method. Just add 1-2 extra minutes to the cook time!
Helpful tools
- Mandoline – a mandoline will help you cut the onions into even, thin slices.
- Large skillet or pot – I recommend a 12-inch skillet or heavy-bottomed pot for frying.
- Thermometer – if you have a candy thermometer, now would be the time to bust it out so you can monitor the temperature of the oil.
- Tongs – for dredging and frying. (And so you don’t burn yourself!)
Tips & tricks
- If you want rings instead of strings, it’s super easy to do. Just slice the onion on the mandoline whole instead of halved.
- Make sure all of the onions are evenly coated in the buttermilk. Give them a stir every few minutes so that all of the onions get marinated and tender.
- It may seem like you’re frying a ton of onions, but don’t worry! They will lose about 50% of their volume after frying.
- Keep a close eye while you’re frying the onions. Once they turn golden-brown, they will burn quickly!
Recipes to put these onions on!
BBQ Bacon Blue Cheese BurgersSmoked Tri-TipApple Pork Chops with Bourbon & SageSingle Serving Macaroni & CheeseBuffalo Chicken Cobb SaladGrilled Halloumi Sandwiches with Veggies & Herb Sauce
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
xo Sara Lynn
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