Crispy and crunchy, and delicious to pop in your mouth, these French fried onions may not make it to the green bean casserole! Make them in advance and store until later!
French Fried Onions
We love French fried onions around here. In fact, most of the time we eat an entire batch before we even make the green bean casserole! If your family is anything like mine, plan to make at least 2 batches of these in order to have enough to top your casserole!
Another great way to enjoy them is freeze dried, as they will stay crisp forever that way!
But even if you don't freeze dry them, they can be made 2-3 days in advance and stored in a Ziploc bag at room temperature until you are ready to use them.
This recipe is very similar to my Southern fried okra recipe and is very easy to throw together!
Slice your onions AS THIN as you can. This really helps with the crunch.
Onions that are too thick will just turn into onions rings. Which, while delicious, are not French fried onions!
Keep onions cold or diffuse a citrus essential oil to help with the tears from cutting to many onions. Slice fast and take breaks, if needed.
Beat eggs in a separate bowl and pour over sliced onions.
Massage onions gently to avoid breaking, until all onions are well coated.
Lift the onions out of the egg wash, leaving any extra egg in the bowl, and place the onions in a new bowl or baggie.
Cover in flour and toss (or shake, if you're using a baggie) until onions are well coated.
NOTE: You can leave the onions in the egg bowl and just add the flour there. That's what I do, but sometimes the eggs mix with the flour to create a softer coating after it's fried. Give it a try if you want (like I said, it's how I do it), but you might end up with more batter and less crunch than you want!
Fill a heavy bottom pan to about 1-2 inches deep with frying oil of your choice, we use coconut oil. Heat oil to 350° over medium heat and start to fry onions in small batches.
When the fried onions are golden brown, remove from oil and place on a paper towel lined plate/tray to drain.
Repeat until all onions are fried. Salt to taste and mix the onions a bit once they are all fried!
Storing Homemade French Fried Onions
Once your fried onions are cooled, place them in a ziploc bag for 2-3 days at room temperature. You can also freeze them for up to 6 months.
My absolute favorite way to store our homemade fried onions is to freeze dry them! They get SUPER crunchy and stay that way for years!
So, when I find onions on sale, I make a huge batch (like 25 pounds worth) and freeze dry them for snacks throughout the year and for green bean casserole during the holidays!
NOTE: As with all my recipes, you can use einkorn flour or any wheat to create this delicious treat!
French Fried Onions
- 3 large onions
- 2-3 Cups flour we use einkorn
- 3 eggs
- Frying oil bacon fat, coconut oil, or whatever you prefer to fry with
- Cut onions in half, then, with cut side down, cut as thinly as possible.
- In large mixing bowl, beat eggs until well combined.
- Add eggs to onions, mix gently until onions are well coated.
- Lift onions out of egg mixture and place in second large mixing bowl. Add flour on top of onions.
- Mix onions and flour until onions are well combined.
- Heat about 1-2 inches of oil to 350°. Once hot, add a cup or so of battered onions to the oil and fry until golden brown.
- Remove crispy onions from oil and place on a tray lined with paper towels. Add salt and pepper to taste.
- Repeat until all onions are fried.
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