Crispy Fried Onions Recipe

Why I Love This Recipe

I love how much better homemade crispy fried onions taste compared to store-bought ones. They have a fresher, more robust onion flavor, and I can control how crispy or golden I want them. They also don’t contain any preservatives or unnecessary additives. Making them at home is super satisfying, and I often end up snacking on them straight from the plate before they even make it to the dish I’m cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large yellow onions, thinly sliced

• 1 cup buttermilk (or whole milk + 1 tablespoon vinegar as a substitute)

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional)

• Vegetable oil for frying

Directions

1. I start by slicing the onions thinly and separating the rings. Then I soak them in buttermilk for at least 10–15 minutes. This helps tenderize them and gives the coating something to stick to.

2. While the onions are soaking, I heat about 1 to 1.5 inches of vegetable oil in a deep skillet or pot over medium-high heat (around 350°F or 175°C).

3. In a shallow bowl, I mix together the flour, salt, pepper, and paprika.

4. I take a handful of the soaked onions, shake off the excess liquid, and dredge them in the flour mixture until they’re well coated.

5. I fry the onions in batches, making sure not to overcrowd the pan. They cook in about 2–3 minutes per batch, or until golden and crispy.

6. I remove them with a slotted spoon and drain them on a paper towel-lined plate. I sprinkle a little extra salt on them while they’re still hot.

Servings and Timing

This recipe makes about 4 servings and takes approximately 30 minutes total. I spend around 10–15 minutes prepping and soaking, then another 15 minutes frying in batches.

Variations

When I want extra flavor, I add garlic powder or cayenne to the flour mixture. I’ve also used rice flour or a blend of cornstarch and flour for an ultra-light, crispy texture. For a gluten-free version, I swap the flour with a gluten-free all-purpose blend. If I’m aiming for a healthier take, I use an air fryer instead of deep-frying—they still turn out pretty crispy.

Storage/Reheating

I store the cooled fried onions in an airtight container lined with paper towels to absorb moisture. They stay crisp for up to 2 days at room temperature. For longer storage, I refrigerate them for up to 5 days and re-crisp them in the oven at 375°F (190°C) for 5–7 minutes. I’ve also reheated them quickly in a dry skillet over medium heat for a minute or two.

FAQs

What kind of onions are best for frying?

I like using yellow onions for their balanced flavor, but white or red onions work too if I want something milder or sweeter.

Can I make crispy fried onions without buttermilk?

Yes, I sometimes use whole milk with a splash of vinegar or lemon juice as a substitute. Even plain water works in a pinch, but buttermilk gives the best flavor and texture.

Why are my fried onions soggy?

If the oil isn’t hot enough or I overcrowd the pan, the onions can absorb oil instead of getting crisp. I make sure the oil is around 350°F and fry in small batches.

Can I make these in advance?

Yes, I often make them a day ahead. I store them in a sealed container and reheat in the oven or air fryer to bring back the crunch before serving.

Can I bake these instead of frying?

While baking won’t give quite the same crunch, I’ve had decent results baking them at 425°F (220°C) on a parchment-lined baking sheet. I spray them lightly with oil and flip halfway through.

Conclusion

Crispy fried onions are one of those simple extras that can totally transform a dish. I love how quick they are to make and how many ways I can use them. Whether I’m making a holiday casserole or just topping a bowl of soup, these golden onion rings always add that perfect finishing touch.