Crispy Homemade Fried Onions

• Sharp knife or mandoline slicer
• Large mixing bowl (for buttermilk soak)
• Shallow dish or bowl (for dredge)
• Heavy-bottomed pot or Dutch oven for frying
• Deep-fry or instant-read thermometer
• Slotted spoon or spider skimmer
• Wire rack set over a sheet pan (for draining)
• Paper towels

Quantities below are based on about 8 servings as a topping (for one large green bean casserole or holiday pan). Adjust “Target servings” on the front card to scale.

• yellow onions, very thinly sliced into rings or half-moons
• buttermilk (or milk + a splash of lemon to sour)

• all-purpose flour
• paprika
• garlic powder
• onion powder
• kosher salt (plus more to finish)
• freshly ground black pepper

• Neutral oil for frying (enough for 1–2 in / 3–5 cm depth in the pot — usually 1–2 quarts / 1–2 L)
• Extra kosher salt, to finish while hot

• Produce: yellow onions
• Dairy: buttermilk (or milk + lemon)
• Pantry: all-purpose flour, kosher salt, black pepper, paprika, garlic powder, onion powder
• Oil: neutral frying oil (canola, vegetable, peanut, or similar)

1. 1. Slice the onions. Peel the onions and slice them very thinly into rings or half-moons — about 1⁄8 inch (3 mm) thick. Separate the slices into individual strands so they fry evenly.
2. 2. Soak in buttermilk. Add the sliced onions to a large bowl and pour the buttermilk over them. Toss to make sure every strand is submerged. Let them soak for at least 20–30 minutes while you mix the dredge and heat the oil.
3. 3. Mix the seasoned flour. In a shallow dish or large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. Taste a tiny pinch so you know it’s well-seasoned — this is where most of the flavor lives.
4. 4. Heat the oil. Pour oil into a heavy pot or Dutch oven to a depth of about 1–2 inches (3–5 cm). Heat over medium to medium-high until it reaches 350°F175°C. Use a thermometer for accuracy.
5. 5. Dredge the onions. Working in batches, lift a handful of onions out of the buttermilk, letting the excess drip off. Toss them in the seasoned flour, separating clumps so every strand is lightly but thoroughly coated. Shake off any heavy excess flour so your oil doesn’t get dusty.
6. 6. Fry until golden and crisp. Carefully lower the dredged onions into the hot oil in loose handfuls. Don’t overcrowd the pot — you want the onions to move freely. Fry, stirring gently, for 2–4 minutes until they’re deep golden brown and crisp. Use a spider or slotted spoon to transfer them to a wire rack set over a sheet pan.
7. 7. Season while hot. Immediately sprinkle the hot fried onions with a pinch of salt (and extra paprika if you like). They should taste a little salty on their own — they’re going over a full pan of casserole.
8. 8. Repeat in batches. Allow the oil to come back to 350°F175°C between batches. Continue dredging and frying until all onions are cooked.
9. 9. Top and serve. Use immediately to crown your green bean casserole or any dish that needs a crunchy onion finish, or let cool completely on the rack before storing.

For best texture, enjoy the fried onions the same day. Once fully cooled, store in an airtight container at room temperature for up to 1 day, or in the fridge for 2–3 days. To bring back maximum crunch, spread them on a wire rack over a sheet pan and warm in a 325–350°F165–175°C oven for 5–10 minutes until sizzling and crisp.

Approximate values for one of 8 servings as a topping. Actual numbers will vary with oil absorption, onion size, and how generously you season. Not medical or diet advice.