Crispy Fried Onions

I could eat these crispy fried onions at any time, any day. They are a meal in themselves if you want them to be. With different dips, they take on new identities.

Dip them in blue cheese or ranch dressing and you’ve got yourself a great snack to munch during the game — or while watching The Sporting Chef! Dip them in something more substantial like cheese or hummus, and you’ve got the makings of a meal.

On the other hand, crispy fried onions also make a delicious crunchy topping for a main dish. In my second episode as host of The Sporting Chef, I pair this recipe with another favorite comfort food: Hamburger Steak with Mushroom Gravy.

Tips that Make Onion Rings or Fried Onions Perfect

1. Cut the onion slices thin. This creates an extra-crunchy texture, making them perfect for topping casseroles or as a condiment on salads. Thinner onion pieces fry up faster, too.
2. Keep the oil between 350 and 375 degrees. Don’t let the temperature drop below 350, or your onions will turn from crispy to soggy.
3. Fry the onion pieces in small batches to ensure temperature stability and maximum crispiness.
4. Use buttermilk for your first dipping tray. Buttermilk adds a sharp tang that improves flavor, especially when you’re frying sweet onions like Vidalias. While the buttermilk adds a little twang, the hot sauce in the first dipping gives the onions a kick that’s needed, in my opinion. You can substitute cayenne for the Tabasco if you want.
5. Drain your fried onions well and give them a few minutes to crisp up before you eat them.
6. Always check the seasoning. After the onions come out of the fryer and have cooled a bit, taste and adjust as needed. Most likely you will need to add a little salt or heat. I like adding black pepper, too!

Crispy Fried Onions

Treat yourself to these crispy fried onions with dip of your choice or as a crunchy topping.

5 from 1 vote

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Course Appetizer, Side Dish

Cuisine American

Ingredients

  

• 2 ½ cups buttermilk
• 2 tablespoons Tabasco hot sauce
• 2 large Vidalia onions very thinly sliced
• 2 ½ cups all-purpose flour
• 1 tablespoon Kosher salt plus more for sprinkling
• 1 teaspoon freshly ground black pepper
• vegetable oil for frying

Instructions

 

• In a large bowl, add buttermilk and Tabasco and mix well. Add the onions and cover completely with the buttermilk.
• In a separate large bowl, add the flour, salt, and pepper.
• In a large Dutch oven, add oil to at least the depth of 4 inches. Heat oil over high heat to 375 degrees F.
• In batches, remove onions from the buttermilk mixture and dredge onions in the flour mixture until completely coated, shaking off any excess flour. With a spider or slotted spoon, slowly lower the onions into the hot oil. Cook for about 2 minutes, or until golden. If the onions are bunching, break them apart with the slotted spoon. Remove onions to a paper towel-lined plate and allow to drain.

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