Super thin crispy fried onions are fabulous all by themselves to munch on, but try using them to top a casserole and you'll have everyone asking for more. Light and crispy and easy to make, the secret ingredient is buttermilk.
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.
Toss onions with flour and shake off excess.
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 Notes + Tips
Unless your knife skills are excellent, a mandolin will help you achieve the uniform size and thinness of onions you want for this recipe. If you invest in one, you'll have a lot of great recipes to get use of it on!
Toss in a tablespoon of cajun seasoning to the flour before dredging the onions in for extra kick.
A cast iron works great for frying if you don't have a dedicated fryer.
If you have lots of onions, you may have to cook half at a time.