Crispy Onion Recipe

Crispy Fried Onions

1. 1

   Prepare onions

   Peel the onions and slice them very thinly into rings or half-moons (about 1/8 inch / 3 mm). Separate the slices into individual rings and place them in a large bowl. For extra crispness, pat the slices dry with paper towels to remove surface moisture.

2. 2

   Make batter and dredge mix

   In a medium bowl whisk together the all-purpose flour, cornstarch, fine salt, black pepper, paprika (if using), and baking powder. In a separate bowl whisk the buttermilk and egg until combined. Reserve 2 tablespoons of the dry mixture in a shallow dish for a final dusting.

3. 3

   Coat onions

   Toss the onion slices in the buttermilk-egg mixture so they are evenly moistened. Working in batches, transfer moistened onions to the dry flour mixture and toss to coat thoroughly. Shake off excess flour. For a thicker, crispier coating, dip the coated onions back into the buttermilk briefly and then re-dredge in the dry mixture. After dredging, spread the coated onions on a wire rack and let rest 5 minutes; this helps the coating adhere.

4. 4

   Heat oil

   Pour neutral frying oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (5–7 cm). Heat the oil over medium-high heat to 175–180°C (350–360°F). If you don’t have a thermometer, test by dropping a small pinch of the flour mix into the oil — it should sizzle and rise immediately without burning.

5. 5

   Fry onions

   Fry the coated onions in small batches (so they don’t clump or drop the oil temperature) for 2–3 minutes per batch, stirring gently with a slotted spoon or spider so they separate and brown evenly. Remove when golden-brown and crisp. Drain on a wire rack set over a baking sheet or on paper towels. Immediately season lightly with additional fine salt while still hot.

6. 6

   Finish and serve

   If you want extra-crispy results, place the drained onions in a 120°C (250°F) oven for 8–10 minutes to dry further, then let cool to room temperature — they will crisp more as they cool. Transfer to a bowl and sprinkle with optional chopped parsley if desired. Use as a topping for salads, green bean casserole, burgers, mashed potatoes, or eat as a snack.

7. 7

   Storage

   Once completely cool, store leftover crispy onions in an airtight container at room temperature for up to 3 days. Re-crisp in a 150°C (300°F) oven for 5–8 minutes if they soften.