I’m going to warn you up front: if you make these, make a lot. More than you need for whatever recipe you’re making. Trust me on this. You will find yourself “tasting” just one, then another. And another.
Your husband will grab a few, just make sure they do taste all right. Anyone who walks by the pile of fried onions will indulge in a taste test. Before you know it, you will have to lay down the law: no more tasting until you’re sure you have enough for the recipe.
After that, it’s open season for crispy fried onions. No point in having leftovers, right?
This gluten-free version of stuff you traditionally buy in a can during the holidays is so addictive, you’ll discover uses beyond green bean casserole just because you can’t stop eating them!
Crispy Fried Onions
By December 1, 2013Published:
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This gluten-free version of fried onions is so addictive, you'll want to make extra.
- 2 yellow onions sliced thin and separated (see Notes)
- 1/4 cup gluten-free all purpose flour you can also substitute rice flour
- 2 tablespoons gluten-free bread crumbs preferably panko style
- 1/2 teaspoon salt
- freshly ground black pepper
- canola oil for frying
- Mix the flour, breadcrumbs, salt, and pepper in a large plastic bag or bowl. Add the onions and coat with the flour mixture. The coating will be thin on the onions since you're not making a batter.
- Heat approximately 1/2-inch of oil in a deep skillet or Dutch oven until the temperature reaches about 350 degrees.
- Cooking in smallish batches, add the onions and, using a spider or slotted spoon, spread them into a single layer (or as closes as possible). Fry on one side for about three minutes, then gently turn and fry on the other for another two minutes or until the onions are golden brown.
- Using a slotted spoon, remove the onions from the oil. Spread the cooked onions on paper towels to drain. Repeat with the rest of the onions.
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