Frizzled Onions

Recipe By blancdeblanc
Rating
Published Jun 8th
Frizzled Onions
Prep 10m Cook 20m Additional - Ready In 30m
Servings 8 servings Calories 22.5

These crispy fried onions taste like the onion rings from a can, but better! They’re great served on top of Curried Butternut Squash and Pear Soup.

Recipe Ingredients

  • 2 small onions, very thinly sliced
  • ⅓ cup vegetable oil for frying
  • salt to taste

Cooking Directions

  1. 1 Heat oil in a small saucepan placed over medium-low heat
  2. 2 A slice of onion should just sizzle a bit when added to the hot oil
  3. 3 Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7-10 minutes
  4. 4 Remove with slotted spoon to paper towels to drain, and salt to taste
  5. 5 Onions will be soft at first and will crisp as they cool
  6. 6 Repeat with remaining onions.

Nutrition Facts

  • Calories 22.5
  • Carbohydrate 1.6 g
  • Fat 1.8 g
  • Fiber 0.3 g
  • Protein 0.2 g
  • Saturated Fat 0.2 g
  • Sodium 0.7 mg
  • Sugar 0.7 g

Chef's Notes

Frizzled onions can be made in advance and kept at room temperature in a covered container for up to 3 days; We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used; These are great served on top of Curried Butternut Squash and Pear Soup.

Reviews

  1. cowgirll Oct 3, 2017 09:18 AM
    Better than canned and easy to make. The only change I made was to use seasoned salt instead of regular. I'm never buying canned again.
  2. lucylove Mar 13, 2012 05:07 PM
    So simple so easy and soooo delicious. I can't eat gluten and these are the perfect replacement for the canned variety way less greasy and so much healthier too. The thinner you slice the onion the better the result. Try them over creamy buttery mashed potatoes. Yum!
  3. Sue Dec 8, 2009 11:56 PM
    these were really good on burgers. You must take them out as soon as they are golden brown or they will have a burnt taste. Definately spread them out a bit on paper towels to drain and crisp up.
  4. ANGELFROMHEAVEN Mar 19, 2009 10:20 PM
    Great addition to salads soups potatoes sandwiches casseroles and so much more! It is important to use a small size pan for frying along with the small amount of oil. Fun recipe!
  5. Kristina72913 Feb 12, 2009 06:15 PM
    So much better than the canned fried onions!