For the most even cooking, ensure the onion slices are uniformly thin. A mandoline slicer is helpful for this. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy onions. Work in batches. Keep a close eye on the onions as they cook; they can go from golden brown to burnt very quickly. The oil can be reused for frying other foods, but allow it to cool completely and strain it through a fine-mesh sieve lined with cheesecloth to remove any browned bits.
Frizzled Onions
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS21
Transform humble onions into a shower of golden, shatteringly crisp strands, reminiscent of the best nostalgic onion rings but elevated. These are the perfect crunchy counterpoint to creamy soups, salads, or simply enjoyed as an addictive snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Fiber0 g
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Protein0 g
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Saturated Fat0 g
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Sodium1 mg
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Sugar1 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Pour the vegetable oil into a small saucepan and set over medium-low heat. (2 minutes)
02
Step
1 mins
Test the oil's temperature by dropping in a single onion slice; it should gently sizzle. If the oil is smoking, reduce the heat immediately.
03
Step
0 mins
Carefully add half of the sliced onions to the hot oil, ensuring they are submerged as much as possible.
04
Step
7 mins
Cook, stirring occasionally to ensure even browning, until the onions are a deep, golden brown color. This will take approximately 7-10 minutes.
05
Step
1 mins
Remove the frizzled onions from the oil using a slotted spoon or spider, and transfer them to a plate lined with paper towels to drain excess oil.
06
Step
0 mins
Immediately season generously with flaky sea salt while the onions are still hot.
07
Step
7 mins
Repeat the process with the remaining onions.
08
Step
0 mins
Allow the frizzled onions to cool completely on the paper towels. They will crisp up further as they cool.
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Please Rate
Melvina Walter
Jun 7, 2025These were so easy to make and tasted amazing on my butternut squash soup!
Jerrell Mann
Jun 1, 2025I used peanut oil for frying, and it gave them a wonderful nutty flavor.
Sarai Bradtke
May 12, 2025My kids devoured these! They said they were better than potato chips.
Eula Dickens
Apr 12, 2025Fantastic recipe! I added a pinch of smoked paprika for a little extra kick.
Callie Grimes
Apr 7, 2025These are a game-changer! I'll never buy store-bought fried onions again.
Landen Hagenes
Apr 5, 2025I accidentally burned my first batch, but the second batch was perfect. The key is definitely to keep the heat low.