Golden Crunchy Fried Onions

I used to think crispy fried onions only came from a can until a friend showed me how easy they were to make from scratch. The smell of them frying filled my tiny apartment kitchen, and I couldn't stop sneaking pieces straight from the paper towel. Now I make them every time I need something crunchy and savory to finish a dish.

I brought a jar of these to a potluck once, thinking they were just a garnish, but people kept coming back to the table just to grab another handful. Someone even asked if I'd considered selling them, which made me laugh because they're honestly so simple to pull off.

Ingredients

• Yellow onions: I slice them as thin as I can manage because the thinner they are, the crispier they get without burning.
• All-purpose flour: This forms the base of the coating and helps everything stick and crisp up beautifully.
• Cornstarch: The secret to that extra crunch, it makes the coating light and shatteringly crisp.
• Salt, black pepper, and paprika: Just enough seasoning to bring out the sweetness of the onions without overpowering them.
• Vegetable oil: I use a neutral oil with a high smoke point so the onions fry evenly and don't taste greasy.

Instructions

Prep the onions:

Separate the sliced onions into individual rings and pat them completely dry with paper towels. Any moisture will make the coating soggy and the oil will spatter.

Mix the coating:

In a large bowl, whisk together the flour, cornstarch, salt, pepper, and paprika until evenly combined.

Coat the onions:

Toss the onion rings in the flour mixture, making sure each piece is thoroughly coated, then shake off any excess. I like to do this in batches so they don't clump together.

Heat the oil:

Pour the vegetable oil into a deep skillet or saucepan and heat it to 350°F. Use a thermometer if you have one, or test with a small piece of onion, it should sizzle immediately.

Fry in batches:

Carefully add a handful of coated onions to the hot oil and fry for 2 to 3 minutes, stirring gently, until they turn golden brown and crispy. Don't overcrowd the pan or they'll steam instead of fry.

Drain and cool:

Remove the onions with a slotted spoon and transfer them to a plate lined with paper towels. Let them cool slightly and they'll crisp up even more as they sit.

Save

The first time I made these for green bean casserole, I doubled the batch just in case, and I'm so glad I did because half of them disappeared before they even made it to the dish. My brother stood by the stove eating them by the fistful and didn't apologize once.

Storing and Using Leftovers

Once they're completely cool, I store them in an airtight container at room temperature and they stay crispy for up to three days. If they lose a little crunch, I pop them in a 350°F oven for a few minutes to bring them back to life.

Flavor Variations

Sometimes I add a pinch of cayenne or garlic powder to the flour mixture for a little kick, or swap in sweet onions if I want them a touch milder. You can also use gluten-free flour and they turn out just as good.

Serving Suggestions

I pile these on top of burgers, salads, baked potatoes, and soups, but honestly they're just as good eaten straight from the bowl while you're standing at the counter.

• Sprinkle them over creamy mashed potatoes for texture.
• Add them to tacos or grain bowls for a savory crunch.
• Use them as a topping for mac and cheese or casseroles.

Save

Once you make these from scratch, you'll never go back to the canned stuff. They're that good and that easy.

Common Questions

→ What type of onions work best for frying?

Large yellow onions are ideal due to their sweetness and structure, which crisp up nicely when fried.

→ How can I make the onions extra crispy?

Coating onions in a mix of flour and cornstarch and ensuring oil is hot enough helps achieve optimal crispiness.

→ Can I use gluten-free flour for coating?

Yes, substituting with gluten-free flour works well for those with dietary restrictions.

→ What is the best oil for frying crispy onions?

Vegetable oil with a high smoke point is recommended to fry onions evenly without burning.

→ How should I store leftover crispy onions?

Keep them in an airtight container at room temperature for up to three days to maintain crunch.