Crispy onion straws are a delicious homemade version of French fried onions. With this recipe, you’ll never want to go back to buying the kind in the can ever again!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Look, I know those fried onions that come in the can are delicious.
But, trust me!
These are even better!
They are fabulous on top of Slow Cooker Green Bean Casserole, as a garnish for this Cheeseburger Soup, or tossed into salads or on potatoes.
There’s literally no savory food that they don’t make 1000 percent better!
What are onion straws made of?
Onion straws are just thinly sliced sweet onions, battered and fried into golden brown crunchy deliciousness.
Ingredients
To make this you’ll need:
- Onions– Yellow onions, thinly sliced.
- Buttermilk– Don’t have buttermilk? Make your own by adding a teaspoon of white vinegar or lemon juice to a cup of milk.
- Flour– All purpose
- Spices– Paprika and salt
- Canola oil– For frying
How to Make
Start by thinly slicing the onions.
Then, pour the buttermilk over the onions and allow to soak at least one hour in the fridge so they get tender and flavorful.
While the onions are soaking, mix together the flour, paprika, and salt for the coating.
Then, preheat your deep fryer, or oil in a large sauce pan, to 350 F.
Drain the onions and dip them in the the flour mixture until fully coated a few at a time.
Fry the onions in batches, being careful not to overcrowd the pan, until they are golden and crispy.
Drain the onions on a paper towel lined plate.
Repeat this until all onions have been cooked.
Enjoy!
How to Cut Onions for Onion Straws
To cut onions for onion straws, the key is to slice the onions almost as thin as you can.
You want to make nearly paper thin slices, being sure not to cut the strings too short.
Storing
These are best the first day you make them so they stay crispy.
However, you can store them in an air tight container in the fridge and reheat them in a hot oven until warmed through.
Tips and Tricks
- Slice the onions as thin as you can. The thinner the onions- the crispier the results!
- Don’t skip the marinating time. It really tenderizes and adds flavor to the onions.
- Do not add too many onions to the flour at once, otherwise the flour may get sticky and clump together instead of coating the onions
- Shake the onions slightly before adding to the flour to get the buttermilk off and allow proper coating with flour
- Make sure to not overcrowd the pan when you fry the onions. Overcrowding will lead to the onions cooking unevenly.
Recipes to Use Crispy Onion Straws In
We love making crispy onion straws as an appetizer or topping for other dishes.
Make them and enjoy!
Looking for recipes to use crispy onion straws in?
Try these:
- Monterey Chicken Spaghetti Casserole
- Onion & Herb Crusted Chicken
- Beef Noodle Stew Casserole
- Cheeseburger Nachos
If you’ve tried these CRISPY ONION STRAWS recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crispy Onions Straws (French Fried Onions)
Ingredients
- 2 small yellow onions thinly sliced
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- Canola oil for frying
Instructions
- Pour the buttermilk over the onions and allow to soak at least one hour in the fridge
- While the onions are soaking, prepare the coating by mixing together the flour, paprika, and salt until fully mixed
- Preheat deep fryer or oil in a large sauce pan to 350 F
- Drain the onions and dip them in the the flour mixture until fully coated a few at a time
- Fry the onions in batches, being careful not to overcrowd the pan, until golden and crispy
- Allow to drain on a paper towel lined plate, repeat until all onions have been cooked
Notes
- Slice the onions as thin as you can. The thinner the onions- the crispier the results!
- Don't skip the marinating time. It really tenderizes and adds flavor to the onions.
- Do not add too many onions to the flour at once, otherwise the flour may get sticky and clump together instead of coating the onions
- Shake the onions slightly before adding to the flour to get the buttermilk off and allow proper coating with flour
- Make sure to not overcrowd the pan when you fry the onions. Overcrowding will lead to the onions cooking unevenly.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Leave a Comment