How to make homemade crispy fried onion strings or French fried onion, an easy and quick recipe, delicious sprinkled on steaks, on salads or as an appetizer!
I know fried food is not healthy… But who doesn’t like it? Crispy French fries, crispy fried chicken and crispy French fried onion strings, yummy to the max!
Although I don’t make fried food very often, when I do it’s always a hit in my home. I’ve made a large batch of these fried onion strings but I only managed to plate a small portion for photography purpose, my son entered the kitchen while I was taking the last batch out of the oil and the whole bowl was his, lol!
I love to top my steaks or the famous green bean casserole with these fried onions. They’re also delicious on top of a salad bowl, as a snack, they make a delicious appetizer for gatherings too!
I used yellow onions for this recipe, red onions are also delicious fried, they’re a bit sweeter.
How to make crispy French fried onion strings:
Two large onions go a long way and will yield a large bowl of fried onion strings.
2 large yellow onions
2 cups (480 ml) milk
1 1/2 cups (195 g.) all-purpose flour
1 tsp black pepper or to taste
1 tsp paprika
1 tsp onion powder
3 cups vegetable oil
Salt to taste
Peel and slice the onions thinly either with a mandolin or simply with a sharp knife, separate the rings and slit them once, add them to a bowl filled with milk and let them soak for an hour
Fill a medium bowl with 1 1/2 cups flour, 1 tsp black pepper, 1 tsp paprika, 1 tsp onion powder, or feel free to add the spices according to your taste, mix thoroughly
Do not add salt to the flour as it will soften the onions, salt is added once the onion strings are fried
Heat 3 cups of oil to 375°F (180°C) into a large saucepan, dredge the onion rings in the flour mixture for a light coating, fry the onion strings in batches until light golden and crisp, it takes about 3 minutes, don’t fry them until too dark as they’re continuing to fry once out of the oil so hot they are
Remove them from the oil to a bowl lined with kitchen towels to absorb the excess oil, sprinkle with salt if you want
Serve on top of steaks, of casseroles, of salads or as a snack with your favorite dipping sauce
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