FRENCH FRIED ONIONS
A homemade alternative to the Durkee® brand. I use these for casserole recipes. I will never buy store-bought French fried onions again. This recipe makes a lot! I often just use one onion and about 1/2 cup of milk and 1 cup of flour with seasonings if I just want to use them for one dish. Warning: You may have to make what the original recipe calls for because they are so yummy and you won't be able to stop eating them!
Provided by Nancy
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 40
Number Of Ingredients 8
Steps:
- Soak onions in milk for 5 minutes.
- Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
- Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 6.4 g, Cholesterol 1 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 9.5 mg, Sugar 1.1 g
ONION STRINGS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
- In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
- Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
- Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
- Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
- When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
- Repeat with the remaining onion slices and serve immediately.
- Pile these on top of a juicy grilled hamburger - to die for!
FRENCH FRIED STRING ONIONS
Steps:
- Add the oil to a saucepan and heat over medium-high heat until the oil reaches 350 degrees F.
- Combine the flour, curry powder, cumin, cayenne pepper, onion powder and garlic powder in a bowl and season with salt and pepper. Adjust the seasoning to your liking. Toss the onions in the flour mixture until fully coated, shaking off the excess, and add to the oil. Fry until golden and crisp, about 10 minutes. Place on a cooling rack or paper towels to remove any excess oil.
CRISPY FRIED ONION STRINGS
This recipe produces tasty and crispy thin onion rings. Onions need to be refrigerated in ranch dressing mixture for an hour, so plan ahead.
Provided by Marie
Categories Onions
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Slice onion into thinnest possible rings.
- Place in a shallow dish.
- Combine ranch dressing and milk and pour over onions.
- Cover and refrigerate at least 1 hour.
- In a plastic bag, combine flour, salt, black pepper and cayenne pepper.
- Shake to evenly distribute ingredients.
- Heat oil to 375° in deep saucepan.
- Remove a small handful of onion rings from dressing and shake off excess.
- Drop into flour, separate rings and shake to coat.
- Drop a few rings at a time into hot oil and cook until golden.
- Remove from hot oil with a slotted spoon and drain on a paper towels.
- Repeat with remaining rings until all have been battered and fried.
- Keep warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love