French Fried Onions Recipe

Onions: Sliced into thin rings, these form the base of the recipe.

Buttermilk: Used to soak the onion rings, adding tenderness and flavor.

All-purpose flour: Creates the crispy coating when combined with the seasonings.

Salt: Enhances the overall flavor of the fried onions.

Black pepper: Adds a touch of heat and depth to the seasoning.

Vegetable oil: Necessary for frying the onion rings to a golden brown.

To achieve perfectly crispy onion rings, ensure that the oil is at the right temperature before frying. Use a thermometer to maintain the oil at around 350°F (175°C). If the oil is too hot, the onions will burn quickly; if it's too cool, they will absorb too much oil and become soggy. Additionally, shake off any excess flour mixture before frying to avoid clumping and ensure an even, golden-brown coating.

• onions - Substitute with shallots: Shallots have a milder flavor and can provide a similar texture when fried.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating when frying.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the French fried onions to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Transfer the cooled onions to an airtight container or a resealable plastic bag. Ensure as much air as possible is removed to maintain crispiness.
• Store the container in a cool, dry place if you plan to consume the onions within a few days. For longer storage, place the container in the refrigerator.
• To freeze, spread the fried onions in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Place the baking sheet in the freezer for about an hour or until the onions are frozen solid.
• Once frozen, transfer the onions to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, reheat the frozen onions in a preheated oven at 350°F (175°C) for about 10 minutes or until they regain their crispiness. Avoid microwaving as it can make them soggy.
• Enjoy your crispy French fried onions as a topping for soups, salads, or casseroles, or as a delightful snack on their own.

• Preheat your oven to 375°F (190°C). Spread the leftover French fried onions on a baking sheet in a single layer. Bake for about 5-10 minutes, or until they are heated through and crispy again.

• Use an air fryer set to 350°F (175°C). Place the onions in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• If you’re in a hurry, you can use a microwave. Place the fried onions on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds. Note that this method might not retain the crispiness as well as the oven or air fryer.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add the onions in a single layer and cook for 2-3 minutes, stirring occasionally, until they are heated through and crispy.

• Knife: to slice the onions into thin rings

• Cutting board: to provide a stable surface for slicing the onions

• Mixing bowl: to soak the onion rings in buttermilk

• Measuring cup: to measure the buttermilk and flour

• Measuring spoons: to measure the salt and black pepper

• Whisk: to combine the flour, salt, and black pepper

• Frying pan: to heat the oil and fry the onion rings

• Tongs: to turn the onion rings while frying and to remove them from the oil

• Paper towels: to drain the excess oil from the fried onion rings

• Plate: to place the paper towels and fried onion rings on for serving

Pre-soak the onions: Soak the onion rings in buttermilk the night before to save time on the day of cooking.

Use a deep fryer: A deep fryer can cook more onion rings at once, reducing the overall frying time.

Batch preparation: Prepare the flour mixture and set up a dredging station ahead of time to streamline the process.

Consistent slicing: Use a mandoline slicer for uniform onion rings, ensuring even cooking and reducing frying time.

Oil temperature: Use a thermometer to maintain the ideal oil temperature for faster and more consistent frying.