Light, golden, and irresistibly crunchy, these crispy fried onions are the perfect topping for burgers, casseroles, green bean dishes, and more.

2 large onions, thinly sliced

1 cup buttermilk (or whole milk with 1 tbsp vinegar as a substitute)

1 cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika (optional)

Vegetable oil for frying

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Thinly slice onions and separate into rings.

Soak sliced onions in buttermilk for at least 30 minutes (up to 2 hours).

In a bowl, mix flour, salt, pepper, and paprika.

Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).

Remove onions from buttermilk, shake off excess, and dredge in the seasoned flour mixture until fully coated.

Fry the onions in batches for 2–4 minutes, or until golden and crispy. Do not overcrowd the pan.

Transfer to a paper towel-lined plate to drain excess oil.

Serve immediately or cool and store in an airtight container for later use.

For ultra-crispy results, double-dip onions: back into buttermilk, then flour again.

Best served fresh but can be reheated in an air fryer or oven to restore crispiness.

Great for topping casseroles, burgers, hot dogs, and more.

Use a mandoline for even slices if preferred.