I thought these would be hard to make or at least a lot of trouble but they’re not. I used a mandolin to cut the onions, this is a must unless you have really good knife skills. If you don’t have a mandolin, you should add it to your list, I use mine for so many things, recently for an Apple Pear Galette.
Once you’ve got very thin onion slices, soak them in buttermilk for a while. I’m not sure exactly why things that are fried in buttermilk are so much better, but it’s true! Drain off the buttermilk and lightly toss with flour. Since they are so thin, you only need about ¼ of an inch of oil in a skillet. You will also need a thermometer so that you can add the onions when the temperature reaches 300º. If you fry a lot of things you may not need a thermometer, but I’m no expert, so I like the thermometer. If you get the oil too hot, then the onions will cook too fast and you won’t get that beautiful lightly golden color.
As soon as you remove them from the oil, add some salt. If you salt while they’re still hot, it will stick. You end up with the most amazing lightly coated thin and crispy onions. They are perfect eaten alone and not nearly as heavy as french fries or regular onion rings.
Crispy Onions
Super thin crispy onions are fabulous all by themselves, but try using them to top a casserole and you’ll have everyone asking for more. Light and crispy and easy to make.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 4 1x
- Category: side
Ingredients
- 2 large onions
- 1 cup buttermilk
- 1 cup flour
- vegetable oil
- salt
Instructions
1. Cut onion in half and with a mandolin slice 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.
2. Toss onions with flour and shake off excess.
3. 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.
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