Homemade Crispy Gluten Free Fried Onion Strings

Craving that irresistible crunch of fried onions but need a gluten-free option? Look no further! This homemade recipe for gluten-free French fried onions delivers an even better taste and an unbelievably crispy, easy coating crafted in just minutes. Say goodbye to store-bought limitations and hello to the perfect topping for your from-scratch gluten-free green bean casserole or a delicious snack all on its own!

Seriously Good & Unrivaled Crispy Gluten-Free Fried Onions

I must confess, when I first embarked on developing a gluten-free fried onion recipe, my expectations were modest. I envisioned a kitchen disaster – a messy, complicated process leading to a disappointing, soggy outcome. I was prepared for a compromise.

However, I couldn’t have been more mistaken. Crafting these from-scratch gluten-free French fried onions proved to be not only surprisingly simple but the final result absolutely captivated me. Imagine those perfectly seasoned, crispy haystack onion straws you simply can’t stop munching on. This recipe delivers precisely that – a delicate crunch and savory flavor that will make you forget they’re gluten-free.

The moment they came out of the oil, I found myself repeatedly “sampling” them, and soon enough, every family member was doing the same! They vanished so quickly that I had to whip up another batch just to ensure there were enough for our Thanksgiving gluten-free green bean casserole. Their irresistible appeal is truly universal.

Whether you’re in search of the ideal gluten-free onion straw topping to complete your festive green bean casserole, or simply desire a guilt-free indulgence akin to gluten-free mozzarella sticks, this winning recipe is your answer. Prepare to be amazed by the depth of flavor and satisfying crispness!

I will never use fried onions in a container again!!! I am gluten intolerant and these are the best ever.

—Susan

Essential Ingredients for Homemade Perfection

Creating your own homemade French’s-style onions, but with an easy-to-follow gluten-free recipe, offers an unparalleled experience. These crispy delights tend to disappear at an astonishing rate, so if you’re planning to use them for anything other than immediate snacking – perhaps as a crowning touch for a casserole or a delightful side for battered gluten-free fish – consider stashing a portion away from eager snackers!

• Onion: The foundation of this recipe is, naturally, the onion. For the most balanced and sweet flavor, I highly recommend one large Spanish or Vidalia onion. These varieties offer a natural sweetness that mellows beautifully when fried. However, don’t fret if you only have a yellow onion on hand; I’ve used them in a pinch, and the results were still wonderfully delicious. The key is to slice them uniformly thin to ensure even cooking and maximum crispness.
• Buttermilk / Milk: This ingredient is crucial for tenderizing the onion and providing a surface for the flour coating to adhere to. If you don’t have buttermilk, don’t rush to the store! You can easily create a homemade soured milk mixture. Simply add 1 ½ tablespoons of white vinegar or lemon juice to a liquid measuring cup, then fill it up to 1 ½ cups with milk (dairy or a dairy-free alternative like almond or soy milk). Stir gently and let it sit for about 5 minutes until it slightly curdles. This dairy-free option makes the recipe accessible to even more dietary needs.
• Gluten-Free Flour: The beauty of this recipe is its flexibility when it comes to gluten-free flour. You don’t need a specific brand or complex blend. Any good quality gluten-free all-purpose flour blend will work perfectly. Since you only need a modest amount for the coating, the type of GF flour isn’t a critical factor, making this recipe incredibly convenient and adaptable.
• Oil: For frying, a neutral-flavored oil with a high smoke point is essential. Canola oil or vegetable oil are my go-to choices. The amount of oil you’ll need depends on the size and depth of your pan, but generally, you’ll want at least a couple of cups to ensure the oil is about 2 inches deep. This depth allows the onion slices to float and fry evenly, achieving that desirable golden-brown crispness without becoming greasy.
• Seasoned Salt & Pepper: These simple seasonings elevate the flavor profile of your fried onions. Seasoned salt adds a savory depth and a hint of spice, while pepper provides a subtle warmth. Feel free to adjust the amounts to your personal taste, or even experiment with other spices like garlic powder or paprika for a customized flavor.

Recommended Equipment for Flawless Frying

While this recipe is straightforward, having the right kitchen tools can significantly enhance your experience and the quality of your gluten-free fried onions. For optimal results, consistent ease, and safety, I strongly recommend having a few key essentials on hand:

1. Heavy-Bottomed, Deep Skillet: This is an investment piece that will serve you well for years to come. A stainless steel, heavy skillet is superior for deep-frying because it excels at maintaining a consistent oil temperature, which is crucial for preventing soggy or burnt onions. Its even heat distribution ensures every batch fries perfectly. A cast iron skillet is another excellent alternative, offering similar heat retention properties. Avoid thin-bottomed pans, as they can lead to uneven cooking and temperature fluctuations.
2. Instant Read Thermometer: In deep-frying, temperature control is paramount. An instant-read thermometer, such as the highly accurate Thermapen, is virtually indispensable. It’s not just for checking meat temperatures; it’s also perfect for candy making and, in this case, precisely monitoring your oil’s heat. Maintaining the oil at a steady 350ºF is the single most important factor for achieving an evenly browned, crispy coating without oil absorption (which makes them greasy) or scorching. This tool ensures your fried onions are perfect every time.
3. Wire Skimmer: A wire skimmer (or spider strainer) is designed for safely and efficiently removing fried foods from hot oil. Its mesh design allows excess oil to drain away quickly, ensuring your onions remain crisp. If you don’t have a dedicated skimmer, a large slotted spoon can be used, but a skimmer offers superior drainage and ease of use.
4. Large Ziplock Freezer Bag: While not strictly “equipment,” a large freezer bag makes coating the onions incredibly easy and mess-free. It allows you to shake the onions with the flour mixture, ensuring an even, light coating on every piece.
5. Paper Towel-Lined Baking Sheets: Have a couple of these ready. One is for briefly draining the onions after their buttermilk soak, and the other is for absorbing excess oil immediately after frying. This helps maintain maximum crispness.

Watch How Easily This Recipe Comes Together!

Let’s Make This Together: A Step-by-Step Visual Guide!

(Below, you’ll find helpful step-by-step photos and detailed instructions. For the complete recipe, including precise ingredient amounts and nutritional information, please scroll down to the dedicated recipe card.)

Step 1: Mellow and Soak the Sliced Onions

Begin by preparing your buttermilk or soured milk. If you’re not using store-bought buttermilk, create the soured milk: pour 1 ½ tablespoons of vinegar into a liquid measuring cup, then add enough milk (dairy or dairy-free alternative) to reach a total of 1 ½ cups. Stir the mixture gently and let it rest for 5 minutes. You’ll notice it slightly curdling, indicating it’s ready.

Next, transfer the soured milk or buttermilk into a large bowl. Add your thinly sliced onions to the liquid, ensuring they are fully submerged. Allow them to soak for 10-30 minutes. This crucial step serves two purposes: it significantly mellows the pungent raw onion flavor, which is important since the onions don’t cook for very long, and it provides a perfectly moist surface for the flour and seasonings to adhere to, ensuring an even, crispy coating.

Step 2: Drain and Perfectly Coat

Once your onions have had their soak, use a wire skimmer or a slotted spoon to carefully remove them from the milk mixture. Transfer the drained onions to a baking sheet generously lined with paper towels. Gently pat them dry to absorb any excess liquid. This step is important for ensuring the flour coating sticks well and fries crisply without sputtering.

In a large ziplock freezer bag, combine your dry ingredients: the gluten-free all-purpose flour, seasoned salt, and pepper. Seal the bag and shake it thoroughly to ensure the seasonings are evenly distributed throughout the flour. Now, add the partially dried onions to the bag with the flour mixture. Seal the bag again, making sure to leave some air inside, and shake vigorously until every slice of onion is beautifully and evenly coated. This method ensures minimal mess and maximum coverage!

Step 3: Fry to Golden Perfection

Prepare for frying by adding enough vegetable or canola oil to a large, deep skillet until it reaches approximately 2 inches in depth. Place the skillet over medium heat and allow the oil to heat up to a precise temperature of 350ºF. This usually takes about 10 minutes. Throughout the entire frying process, it’s absolutely crucial to maintain the oil temperature at 350ºF using your instant-read thermometer. If the oil isn’t hot enough, your onion straws will absorb too much oil and become greasy. If it’s too hot, they will burn before cooking through.

Carefully add the flour-coated onions to the hot oil in 3-4 batches, being careful not to overcrowd the pan. Overcrowding will drop the oil temperature and lead to soggy results. Immediately after adding them, gently stir the onions with your wire skimmer to prevent them from sticking together and ensure they brown evenly on all sides. Fry each batch for approximately 3 minutes, or until they achieve a beautiful, golden-brown and crispy coating. Once done, swiftly transfer the fried onions with your wire skimmer to another paper-towel-lined baking sheet to drain any remaining excess oil. Resist the urge to snack on them all immediately – they are addictive!

Did you make this recipe? Your feedback means the world to me! Please leave a star rating and comment below the recipe card. It greatly assists other home cooks searching for delicious recipes, and I truly appreciate hearing from our community. I promise you’ll always hear back from me! -Melissa

Crispy Gluten-Free French Fried Onions (Easy Prep)

Melissa Erdelac

Yield:
6 servings

Prep Time:
30 mins

Cook Time:
15 mins

Total Time:
45 mins

Gluten-free french fried onions are an even better tasting homemade recipe with a crispy, easy coating made in minutes. Now you never have to live without the French’s Onions topping on from-scratch gluten-free green bean casserole again!

Print Recipe
Pin Recipe
Rate Recipe
Remove Ads

Ingredients

• 1 ½ cups buttermilk or soured milk* (see notes for soured milk)
• 1 large Vidalia or Spanish onion, halved and thinly sliced
• 6 tablespoons gluten-free all purpose flour
• ½ teaspoon seasoned salt
• ⅛ teaspoon pepper
• vegetable or canola oil, for frying

Equipment

• Deep Skillet
• Skimmer Spoon
• Instant Read Thermometer

Instructions

1. If not using buttermilk, prepare the soured milk first. Add 1 ½ tablespoons vinegar to a liquid measuring cup, then add enough milk (dairy or dairy-free alternative) to make 1 ½ cups total. Stir and let sit for 5 minutes. Pour the soured milk or buttermilk into a large bowl.
2. Add the thinly sliced onions to the milk and let them soak for 10-30 minutes. In the meantime, combine the gluten-free flour, seasoned salt, and pepper in a large ziplock freezer bag. Shake well to combine the dry ingredients and set aside.
3. Using a wire skimmer or slotted spoon, remove the onions from the milk mixture and transfer them to a paper-towel-lined baking sheet to briefly drain excess liquid. Once drained, transfer the onions to the ziplock bag with the flour mixture. Shake the bag vigorously until all onion slices are evenly coated.
4. Add enough vegetable or canola oil to a large, deep skillet so the oil is 2 inches deep. Heat the oil over medium heat until it reaches a precise temperature of 350ºF. This typically takes about 10 minutes. It is crucial to maintain this 350ºF oil temperature throughout the entire frying process to prevent the onion straws from becoming greasy (oil not hot enough) or burnt (oil too hot). Line another baking sheet with a double layer of paper towels and keep it ready.
5. Working in 3-4 batches to avoid crowding the pan, carefully add the coated onions to the hot oil. Briefly stir them with the wire skimmer to prevent sticking and ensure even browning. Fry each batch for approximately 3 minutes, or until the coating is beautifully golden brown and crispy. Use the wire skimmer to remove the fried onions from the oil and transfer them to the paper-towel-lined baking sheet to soak up any excess oil. Repeat this process with the remaining onion batches until all are fried to perfection. Serve immediately as a snack or use as a delicious casserole topping.

Notes

Storing Tips

Once completely cooled, homemade fried onions can be stored for 2-3 days at room temperature in an airtight container. Avoid refrigerating them, as this can make them soggy and lose their crispness.

To reheat and re-crisp, spread the cooled fried onions in a single layer on a dry baking sheet. Bake them in a 350ºF (175ºC) oven until they are hot and crispy again.

I have not personally experimented with freezing these onions. However, I believe it wouldn’t pose a significant issue. If you choose to freeze them and find them to be slightly soggy after thawing, a quick re-crisp in a 350ºF oven should restore their perfect texture.

Nutrition Information (per serving)

• Calories: 78 kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 2g
• Saturated Fat: 1g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Cholesterol: 7mg
• Sodium: 261mg
• Potassium: 147mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 100 IU
• Vitamin C: 3mg
• Calcium: 85mg
• Iron: 1mg

Did you make this recipe?
Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!