Onion Basket Recipe
A big ol’ basket of crispy, lightly-battered onions.
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Ingredients
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Onions & Prep
Coating & Frying
Method
Onions & Prep
- 1
Prepare onions
Peel the onions and slice about 1/2 inch from the top (root end) and 1/2 inch off the tip so they sit flat. Place each onion cut-side down and make vertical cuts from top toward the root about 1/4 inch apart, stopping before you cut through the root so the onion stays intact. Gently separate the onion layers to open it into a 'bloom' or basket shape. Work carefully so the layers remain attached at the base.
- 2
Soak to loosen and reduce bite
Combine cold water and ice cubes in a large bowl. Submerge the opened onion baskets for 10 minutes to firm and reduce sharpness. Drain well and pat very dry with paper towels—excess surface moisture prevents proper batter adhesion.
- 3
Make dry mix
In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, 1 tsp salt, black pepper, garlic powder, and paprika until evenly combined. This will be the primary batter base.
- 4
Make wet mix
In a separate bowl combine cold sparkling water (or club soda) and the optional egg (if using). Whisk lightly to combine. Keeping the wet mix very cold helps create a crisp, light batter.
Coating & Frying
- 5
Assemble batter
Gradually pour the cold wet mix into the dry mix while whisking just until combined. The batter should be thick enough to cling to the onion layers but still flow a little—aim for the consistency of heavy cream or a slightly thicker pancake batter. If too thick, add a tablespoon of cold sparkling water at a time; if too thin, whisk in a little extra flour.
- 6
Coat the onions
Working one onion at a time, hold it over the batter bowl and spoon the batter generously between and over the layers so each petal is coated. Use your hands or tongs to open the layers and allow batter to drip into crevices. After battering, gently press seasoned breadcrumbs or panko onto the battered surfaces, sprinkling and pressing so the crumbs adhere to exposed petals. For extra coverage, you can dip the battered onion into the breadcrumbs bowl and press to coat.
- 7
Heat oil
Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of 3–4 inches (about 1 liter here). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and browns in about 45–60 seconds, the oil is ready.
- 8
Fry the onion baskets
Carefully lower one coated onion basket into the hot oil using long tongs or a spider skimmer, placing it cut-side up. Fry for 3–5 minutes per side, turning gently if necessary, until the coating is deep golden brown and crisp. Maintain oil temperature between 325–350°F (160–175°C). If frying multiple onions, avoid overcrowding—fry one at a time or two small ones depending on pot size.
- 9
Drain and season
Use tongs to remove the onion basket and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with the remaining 1 tsp salt while hot to help it stick. Let rest 2–3 minutes; the inside layers will finish cooking from residual heat.
- 10
Serve
Transfer the onion basket to a serving platter. Serve warm with lemon wedges and ranch or your preferred dipping sauce. To enjoy maximum crispness, serve within 15 minutes of frying.