Soups & Stews > Soup & Stew Garnishes > Crunchy Garnishes > Fried Onions

Homemade Fried Onion Strings

Transform ordinary soups and stews into culinary masterpieces with homemade fried onion strings. This simple recipe delivers a satisfying crunch and intense onion flavor that complements a wide variety of dishes. Learn how to create these crispy delights at home with ease.

Prep Time
20 minutes
Cook Time
5-7 minutes
Servings
Yields about 2 cups
Ingredients
  • 2 large Yellow Onions
  • 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups Vegetable Oil

Preparing the Onions

Peel the onions and slice them thinly into rings. Separate the rings into individual strands. The thinner the strands, the crispier they will be. Place the onion strands in a bowl of ice water for about 15 minutes. This helps reduce their harshness and promotes crispiness. Drain thoroughly and pat dry with paper towels.

Seasoning the Flour

In a shallow dish, combine the all-purpose flour, paprika, garlic powder, salt, and pepper. Mix well to ensure the seasonings are evenly distributed.

Coating the Onions

Working in small batches, toss the onion strands in the seasoned flour mixture, ensuring they are fully coated. Shake off any excess flour. This coating will help them crisp up beautifully in the hot oil.

Frying the Onion Strings

Heat the vegetable oil in a large skillet or pot over medium-high heat (about 350°F or 175°C). Carefully add the coated onion strings to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy onion strings.

Achieving Golden Crispiness

Fry the onion strings for about 2-3 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Serving and Storing

Serve the fried onion strings immediately as a garnish for soups, stews, salads, burgers, or any dish that could benefit from a crunchy, savory topping. Store any leftover fried onion strings in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and oil absorption.)
Calories: ~550
Fat: ~45g
Sodium: ~300mg
Carbohydrates: ~35g
Protein: ~5g

Other Considerations for Nutrition

These are fried and should be consumed in moderation. Consider baking them for a lower-fat option, though the texture will be different. Adjust seasonings to your preference. Gluten-free flour can be used as an alternative.

← Herb-Infused Olive Oil Drizzle Homemade Garlic Herb Croutons →

FAQ

  • Can I bake these instead of frying them?

    Yes, you can bake the onion strings for a healthier alternative. Preheat your oven to 400°F (200°C), spread the coated onion strings on a baking sheet, and bake for about 15-20 minutes, or until golden brown, flipping halfway through. Note that the texture will be less crispy than fried onion strings.
  • How can I prevent the flour from clumping?

    Make sure the onion strings are as dry as possible before coating them in the flour mixture. Also, use a fork or your fingers to separate any clumps of flour that may form during the coating process.
  • What type of oil is best for frying?

    Vegetable oil, canola oil, or peanut oil are all good choices for frying onion strings due to their high smoke points. Avoid using olive oil, as it has a lower smoke point and can burn easily.