Homemade French Fried Onions (Crisp, Light, and Real)
Sometimes it’s the small things that change a dish.
These thin, golden fried onions bring light crunch and warm flavor without weighing everything down. They’re the kind of topping that makes each bite better, not just the first one.
They’re simple to make — just slice, soak, coat, and fry — and the results are fresh, clean, and genuinely delicious. Whether you’re topping green bean casserole, burgers, salads, or soup, these crisp onions add a little something special.
Why Make Them Yourself
Store-bought fried onions are convenient, but they tend to taste:
Heavy rather than crisp
Salty instead of seasoned
Coated instead of delicate
When you make them at home, you get:
A thin, lacy crunch
Clean, warm onion flavor
Seasoning that tastes balanced instead of bold
The difference is simple, and it shows up in the first bite.
Good Oil Makes a Difference
Both avocado oil and beef tallow hold steady at frying temperature and give a clean, light finish. They help the onions crisp without greasiness.
Use what fits the meal and what’s already in your kitchen.
Crispy French Fried Onions
Ingredients
- 1 small onion (yellow or sweet), or 3–4 large shallots, very thinly sliced
- 1 cup buttermilk
- 1 cup flour
- 1 tsp creole seasoning up to 1 tbsp
- 1/2 tsp fresh cracked pepper
- 1/2 tsp kosher salt
- Avocado oil or beef tallow, for frying
Instructions
- Prep the Onions or ShallotsPeel and slice very thin, about 1/16 to 1/8 inch thick.Separate the slices into rings so they coat evenly and fry evenly.
- Optional Buttermilk SoakFor a softer onion flavor and better flour adhesion, place the sliced onions or shallots in a bowl and cover with buttermilk.Let sit 15–30 minutes, then drain well.(Do not rinse. A light coating of buttermilk should remain.)
- Heat the OilAdd 1/2 to 1 inch of avocado oil or beef tallow to a heavy skillet or Dutch oven.Heat over medium-high until it reaches 350–365°F.If you don’t have a thermometer, test by dipping in a single slice — it should sizzle immediately without scorching.
- Mix the Seasoned FlourIn a wide bowl, whisk together:FlourCajun seasoningSaltMake sure the seasoning is evenly dispersed throughout the flour.
- DredgeAdd a handful of drained onions or shallots to the seasoned flour.Toss to coat lightly.Shake off excess flour — too much coating will make them heavy, not crisp.Spread dredged pieces on a tray so they don’t clump.
- Fry in Small BatchesFry a loose layer of onion slices at a time — do not crowd the pan.Cook 1–2 minutes, stirring gently, until pale golden.They will darken slightly as they cool, so pull them just before deep brown.
- Drain and SeasonTransfer fried onions to a cooling rack set over a sheet pan, or a paper towel–lined tray.While still hot, sprinkle with a pinch of extra salt or Cajun seasoning to taste.Repeat with remaining onions, keeping the oil near 350°F and skimming out any loose crumbs between batches for a clean fry.
Make-Ahead & Recrisping
- Store loosely covered at room temperature for up to 48 hours.To re-crisp, bake at 300°F for 3–5 minutes.If topping a casserole, add during the last 5 minutes of baking, not from the beginning.