Nothing beats the golden crunch of homemade crispy fried onions straight from the pan. But let’s be honest, reaching for that can of French’s has become second nature. That’s where this foolproof homemade method comes in! With just onions, buttermilk, flour, and hot oil, you can have a batch of truly crispy fried onions ready in under 20 minutes, no special equipment needed. They taste infinitely better than what comes in a can, and you control every single ingredient.
Make Extra Crispy Onions, There’s Never Enough!
Crispy fried onions are so easy to make and great to have on hand to add to your favorite side dishes, especially during the Holidays. My family is always thrilled when they hear I’m making a batch. They can’t resist the golden crispy texture. While I love them by themselves, they’ll add that little bit of extra to any dish.
I don’t fry too many things, but seriously these onions are worth it. I would actually say these are more sautéed then fried, you don’t need a deep fryer. Even if frying isn’t your thing, I would encourage you to experiment just a bit and give these homemade fried onions a try.
I generally have some extra onions and buttermilk hanging around. If not, what’s another trip to the grocery. Mashed potatoes with fried onions are so worth it.
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Why Buttermilk Makes All the Difference
Buttermilk isn’t just a binder, it’s the key to a golden, crispy coating that stays crunchy even after sitting on top of a hot casserole. The acidity helps the flour adhere beautifully, and when it hits hot oil, it creates that signature texture you’re after.
I’ve tested this with plain milk mixed with lemon juice (works fine), but fresh buttermilk gives you a noticeably better crust. If you have it on hand, use it. It makes a real difference.
The soaking time matters too, even 10 minutes softens the onion enough that the flour coating clings perfectly, but don’t leave them longer than 30 minutes or they’ll start releasing too much water.
The Secret to Maximum Crispiness: Thin Slicing & Hot Oil
This is where the recipe succeeds or fails, and it’s simpler than you think.
Slice paper-thin. Use a sharp knife, mandoline, or the thin-slicer blade on a food processor. The thinner your slices, the faster they fry and the crunchier they become. Thick slices turn into onion rings, which are delicious but aren’t what you’re after here.
Heat your oil to exactly 350°F. This is non-negotiable. A thermometer takes the guesswork out. Oil that’s too cool steams the onions instead of crisping them. Oil that’s too hot burns the outside before the inside cooks through.
I learned the hard way that small batches are essential. Crowding the pan drops the oil temperature instantly, which means steam instead of crisp. Frying just a handful at a time, gives you that beautiful golden result every single time.
From-Scratch Simplicity (No Copycat Required)
You don’t need to buy French’s brand fried onions or try to replicate their exact formula. This version is actually simpler.
Why homemade wins:
- You control the seasoning (plain, or customize with garlic, paprika, cayenne—your choice)
- No artificial preservatives or mysterious ingredients
- They taste like real fried onions, not a processed approximation
Make-Ahead & Storage for Entertaining
These are brilliant for making ahead. Fry them early in the day, let them cool completely, then store in an airtight container at room temperature for 2–3 days. They stay crispy if kept dry. For longer storage, freeze them in a zip-lock bag for up to a month.
I tried these the first time at Thanksgiving one year to top my make-ahead Thanksgiving green bean casserole, instead of French’s store-bought onions. They were so good, that I almost didn’t have enough to put on the casseroles. Every time someone passed through the kitchen they would grab a handful. Somehow they aren’t greasy even though they’re cooked in oil.
When adding to the top of a casserole, since they are already cooked, wait until the last few minutes before sprinkling them on top. You just want to warm them up.
You Don’t Need Much
- Onions – use sweet Vidalia onions if available. Sweet onions are a milder onion because they contain less sulfur and more water. You can also use yellow onions, but I’ve found that Vidalias are not as bitter and they are softer and cook up nice and crispy.
The Secret to Maximum Crispiness: Thin Slicing & Hot Oil
This is where the recipe succeeds or fails, and it’s simpler than you think.
Slice paper-thin. Use a sharp knife, mandoline, or the thin-slicer blade on a food processor. The thinner your slices, the faster they fry and the crispier they become. Thick slices turn into onion rings, which are delicious but aren’t what you’re after here.
If you enjoy a little spice, you can add some cajun seasoning into the flour to give it a bit of seasoning, you just need a tablespoon.
Heat your oil to exactly 350°F. This is non-negotiable. A thermometer takes the guesswork out. Oil that’s too cool steams the onions instead of crisping them. Oil that’s too hot burns the outside before the inside cooks through.
I learned the hard way that small batches are essential. Crowding the pan drops the oil temperature instantly, which means steam instead of crisp. Frying just a handful at a time, gives you that beautiful golden result every single time.
What to Top With Crispy Fried Onions
The obvious choice is a creamy green bean casserole, but don’t stop there. Use them as a garnish on:
- A Southern seven-layer salad (adds serious textural contrast to the creamy mayo layers)
- Twice-baked mashed potato casserole (the crunch against creamy potatoes is unbeatable)
- Soups (they stay crispy on top, adding life to a bowlful of warmth)
- Salads and slaw (especially ones with a tangy or creamy dressing)
- Burgers and sandwiches (essential)
- Simply on their own as a snack (yes, they’re dangerously good this way)
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Homemade Crispy Fried Onions — Buttermilk Method
Equipment
Ingredients
- 2 large onions Vidalia or sweet onions
- 1 cup buttermilk
- 1 cup flour
- vegetable oil for frying
- salt to taste
Instructions
- Cut the onions in half and with a mandolin or sharp knife, into very thin slices. Place in a bowl and pour buttermilk over the top. Let them sit in the buttermilk for 15 minutes. Drain well.
- Toss onions with flour and shake off the excess flour.
- Bring about ¼ inch of vegetable oil to 300º over medium heat in a heavy skillet. Add onions and cook until golden brown, about 7-9 minutes. Turn and brown the other side. Remove to a paper towel lined plate and immediately salt.
Barbara’s Tips + Notes
- Unless your knife skills are excellent, a mandolin will help you achieve the uniform size and thinness of onions you want for this recipe.
- Toss in a tablespoon of cajun seasoning to the flour before dredging the onions for an extra kick.
- A cast iron works great for frying but you can also use a Dutch oven.
- If you have lots of onions, cook them in batches.
Nutrition
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