I share my foolproof technique for Homemade Fried Onions that keeps each strand separate and includes a quick BBQ aioli so you can skip the store-bought stuff.
I keep a bag of French fried onions in the pantry for Thanksgiving but lately I started making them from scratch. These Homemade Fried Onions are meant to steal the show, crunchy, loud, and annoyingly irresistible.
I love how thin ribbons of yellow onions coated in a simple dusting of all purpose flour turn into airy crackling bites that never stick together like the canned stuff often does. Dip them in your favorite sauce or toss them on anything that needs crunch.
Trust me, once you taste this version youll be hooked and wondering why you waited so long.
Ingredients
- Yellow onions: provide fiber, natural sugars, sharp savory flavor that crisps sweetly when fried.
- All purpose flour: builds light batter, mostly carbs, not very nutrient dense but cheap.
- Cornstarch: adds extra crisp, pure starch so fries stay crunchy and dry.
- Eggs: bind coating, give protein and brown color, makes crumbs stick better.
- Buttermilk: tangy acidity tenderizes onions slightly, adds subtle flavor and richness.
- Neutral frying oil: high heat cooking, loads calories, minimal flavor so onions shine.
- Panko breadcrumbs: optional extra crunch, light texture, mostly carbs with little nutrition.
- Smoked paprika: tiny smoky warmth, low calories, boosts flavor without adding salt.
Ingredient Quantities
- 2 large yellow onions (about 1 lb) thinly sliced
- 1 1/4 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional)
- 2 large eggs beaten
- 1/2 cup buttermilk or regular milk
- Neutral frying oil such as vegetable or canola about 4 cups or enough for 2 inches depth
- 1/2 cup panko breadcrumbs optional for extra crunch
How to Make this
1. Slice the 2 large yellow onions very thinly (a mandoline or a sharp knife), then use your hands to separate the slices into individual strings and toss them in a colander or bowl so they dont clump.
2. Rinse the sliced onions briefly in cold water and let them sit 10 minutes to firm up, then drain well and pat VERY dry with towels. Wet onions = clumps and soggy fry.
3. In a bowl whisk together 1 1/4 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika if using. Reserve about 1/4 cup of this dry mix for a light initial dusting of the onions.
4. In a second bowl beat the 2 large eggs with 1/2 cup buttermilk or regular milk until smooth.
5. Optional panko step: put 1/2 cup panko in a third bowl if you want extra crunch. You can either mix panko into the dry mix or press the egg-coated onions into the panko for a chunkier texture.
6. Working in small batches, toss the dry onions briefly in that reserved 1/4 cup dry mix so they get a light dusting (this helps prevent sticking), shake off excess, then dunk into the egg/milk, let excess drip, and finally dredge in the main dry mix (or press into panko now if using it separately). Keep the coated strings loose, dont clump them together.
7. Heat about 4 cups neutral oil (or enough for 2 inches depth) in a heavy pot to 325 degrees F for the first fry. Fry small batches, spread them gently into the oil and stir a little so they separate. Cook
1.5 to 2 minutes until pale golden.
8. Remove to a wire rack or paper towels to drain briefly. Raise oil to 375 degrees F and return the onions in small batches for a quick second fry 30 to 60 seconds until deep golden and super crispy. This two stage fry is the trick for crunch without burning.
9. Drain on a wire rack, sprinkle a pinch more kosher salt right away, and let cool a minute so they crisp up. Serve with bbq aioli or your favorite dip. If you need to hold them, re-crisp for 2 to 3 minutes in a 350 F oven.
Equipment Needed
1. Mandoline or sharp chef knife plus a cutting board (mandoline makes paper thin slices, but be careful with your fingers)
2. Large colander or big bowl for tossing and rinsing the onion strings
3. At least 3 mixing bowls (one for dry mix, one for egg/milk, one for panko or extra) and a whisk plus measuring cups and spoons
4. Clean kitchen towels or lots of paper towels to pat the onions VERY dry, dont skimp here or theyll clump
5. Heavy pot or Dutch oven for frying (enough room for 2 inches of oil)
6. Candy or deep fry thermometer to hold 325 F then 375 F, this is the trick for crispy without burning
7. Slotted spoon or spider and a pair of tongs to move and separate batches in the oil
8. Wire cooling rack set over a baking sheet (catches oil and keeps the onions crisp, you can re-crisp in the oven on this)
FAQ
Homemade Crispy Onion Strings (French Fried Onions) Recipe Substitutions and Variations
- Onions: swap yellow for sweet Vidalia or Walla Walla if you want a milder, less sharp bite; red onions work too for color, or use shallots for smaller, delicate rings.
- All purpose flour: use a 1:1 gluten free flour blend or rice flour for extra crispiness; chickpea flour gives a nuttier flavor and holds up well — use same amount.
- Cornstarch: replace with arrowroot or potato starch 1:1; arrowroot fries a bit clearer and light.
- Eggs / buttermilk: for eggless batter try 1 tbsp ground flaxseed + 3 tbsp water per egg (mix and let sit a few mins) or 3 tbsp aquafaba per egg; for buttermilk sub plain yogurt thinned with milk, or make quick buttermilk by adding 1 tbsp vinegar or lemon juice to 1 cup milk and letting it sit 5 mins.
Pro Tips
– Make sure the onion strings are as dry as you can get them. After rinsing, spin or pat them, then let them sit on a wire rack for a few minutes. Wet bits = clumps and soggy bits, seriously.
– Use a thermometer and fry in really small batches. Test with one little handful first to see if the oil is right, and keep a careful eye so you dont burn the outside while the inside stays limp.
– Keep the coated strings loose while you work and in the oil. Gently separate them with a slotted spoon or chopstick right after they hit the oil, and never pile them on the rack while they drain or steam will ruin the crunch.
– For extra crunch and flavor try folding a little panko into the dry mix or press the egged onions into panko gently for a chunkier crust, and add a pinch of sugar to the flour mix if you want quicker browning, but watch the oil a bit closer if you do.
Homemade Crispy Onion Strings (French Fried Onions) Recipe
My favorite Homemade Crispy Onion Strings (French Fried Onions) Recipe
Equipment Needed:
1. Mandoline or sharp chef knife plus a cutting board (mandoline makes paper thin slices, but be careful with your fingers)
2. Large colander or big bowl for tossing and rinsing the onion strings
3. At least 3 mixing bowls (one for dry mix, one for egg/milk, one for panko or extra) and a whisk plus measuring cups and spoons
4. Clean kitchen towels or lots of paper towels to pat the onions VERY dry, dont skimp here or theyll clump
5. Heavy pot or Dutch oven for frying (enough room for 2 inches of oil)
6. Candy or deep fry thermometer to hold 325 F then 375 F, this is the trick for crispy without burning
7. Slotted spoon or spider and a pair of tongs to move and separate batches in the oil
8. Wire cooling rack set over a baking sheet (catches oil and keeps the onions crisp, you can re-crisp in the oven on this)
Ingredients:
- 2 large yellow onions (about 1 lb) thinly sliced
- 1 1/4 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional)
- 2 large eggs beaten
- 1/2 cup buttermilk or regular milk
- Neutral frying oil such as vegetable or canola about 4 cups or enough for 2 inches depth
- 1/2 cup panko breadcrumbs optional for extra crunch
Instructions:
1. Slice the 2 large yellow onions very thinly (a mandoline or a sharp knife), then use your hands to separate the slices into individual strings and toss them in a colander or bowl so they dont clump.
2. Rinse the sliced onions briefly in cold water and let them sit 10 minutes to firm up, then drain well and pat VERY dry with towels. Wet onions = clumps and soggy fry.
3. In a bowl whisk together 1 1/4 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika if using. Reserve about 1/4 cup of this dry mix for a light initial dusting of the onions.
4. In a second bowl beat the 2 large eggs with 1/2 cup buttermilk or regular milk until smooth.
5. Optional panko step: put 1/2 cup panko in a third bowl if you want extra crunch. You can either mix panko into the dry mix or press the egg-coated onions into the panko for a chunkier texture.
6. Working in small batches, toss the dry onions briefly in that reserved 1/4 cup dry mix so they get a light dusting (this helps prevent sticking), shake off excess, then dunk into the egg/milk, let excess drip, and finally dredge in the main dry mix (or press into panko now if using it separately). Keep the coated strings loose, dont clump them together.
7. Heat about 4 cups neutral oil (or enough for 2 inches depth) in a heavy pot to 325 degrees F for the first fry. Fry small batches, spread them gently into the oil and stir a little so they separate. Cook
1.5 to 2 minutes until pale golden.
8. Remove to a wire rack or paper towels to drain briefly. Raise oil to 375 degrees F and return the onions in small batches for a quick second fry 30 to 60 seconds until deep golden and super crispy. This two stage fry is the trick for crunch without burning.
9. Drain on a wire rack, sprinkle a pinch more kosher salt right away, and let cool a minute so they crisp up. Serve with bbq aioli or your favorite dip. If you need to hold them, re-crisp for 2 to 3 minutes in a 350 F oven.
