Crispy Fried Onions

How have I not ever told you about these crispy golden onion straws of my addiction?

I guess for the same reason I don’t tell you about that time I bailed on the way into church on Sunday and split both my knees open and one seems intent on bleeding for the rest of the week.

Or the reason I don’t tell you how rarely I actually floss my teeth, regardless of how many years it can add to my life.

Probably also the same reason I don’t tell you how much time and consideration I give to whether “Soup” should be a separate blog category or grouped in with lunch, or would it be with dinner?

Which is to say, because I’m not sure you want to know. Because once you know, there is just no UNknowing.

I made these once as a special, experimental treat to eat with beef dip, since I know how much my husband loves any sandwich or burger at a restaurant that comes with crispy onion straws piled on.  What was meant as a one-time fried indulgence has become a necessity any time beef dip is on the menu, or, for that matter, burgers, pulled pork, or even shepherd’s pie.

Crispy Fried Onion Straws - so easy to make at home and dangerously addictive :)

Carl tried out a rating system on meals for awhile (before I threatened to hand over full-time cooking duties, or, if that proved unsuccessful, strangle him while he slept).  After having these onion straws once he declared at another meal, “I’d give this meal a 6.  If you’d made those onions, it would be a 10, but knowing that I could have those, and not having them? It’s ruining this meal for me.”

Well, lah-dee-daa.

But once he mentioned it, I kinda wanted those onions.  He went and ruined that meal for the both of us.

So if you’re going to try these, stock up on vegetable oil and scented candles, because as great as deep-fry tastes, there are few things more gag-inducing than that smell in your house a few hours later when you want to forget how many deep-fried onions you ate.  And once you try them, you’re going to want them again.  (I’ve also included a note in the recipe about making them ahead and freezing them – I was thrilled to discover it works!)

Please try these, salt them liberally, and add them to all your sandwiches, salads, and casseroles, and eat them by the handful right outta the bowl, because they are SO GOOD.  Don’t make me fry alone.

Crispy Fried Onion Straws - so easy to make at home and dangerously addictive :)

P.S. I recently saw a giant pre-made bag at Costco, so buying them is apparently also an option – has anyone tried those?  Are they worth me getting a Costco membership for?

Crispy Fried Onions
Total time
A simple recipe to try deep-frying at home without any special equipment besides a thermometer, with addictively good results!
Recipe type: Side Dish
  • Vegetable oil for frying (NOT olive oil, it will burn)
  • 1 large onion, halved and cut into ¼ inch slices
  • 2 eggs
  • 2 tablespoons milk
  • 1½ cups flour
  • 1 teaspoon seasoning salt (+ more for after frying)
  • 1 tsp black pepper
  1. Heat 2 inches of oil to 350 degrees. Make sure to use a sauce pan or Dutch oven with high sides so the oil doesn’t boil over when you add the onions (and don't drop too many in too quickly, or it will bubble up A LOT and flood your stove with hot oil and I don't want that to happen to any of you because YERGH that was an awful clean-up job).
  2. While oil heats, cut onion and separate the slices. Whisk eggs and milk in one dish and mix flour, salt, and pepper in another dish for your assembly line.
  3. When oil is hot (an onion should sizzle immediately when dropped in), work with a handful of onions at a time. Dip them in egg mixture and let excess drip off. Next, dredge in flour, tossing lightly with your clean hand to coat all sides. Place onions carefully in hot oil and cook until golden brown, turning them a bit after 1-2 minutes to brown all sides.
  4. Remove with slotted spoon or tongs and place on folded paper towels to absorb excess oil. Repeat process until all onions are fried. Toss fried onions in a large bowl with more seasoning salt to taste (I add about 1-2 teaspoons: they should be fairly salty, but test as you go so they don't go overboard).
1 large onion will make about 4 cups of onion strings. Any extras are great for snacking on, or I've frozen half and simply reheated them for a few minutes in the oven on a baking sheet the night I want to use them! They stay crisp and fresh tasting :)


Source: Barely adapted from Our Best Bites, where you can also find great step-by-step photos of the process.



  1. Alicia Louwerse says

    The bag at Costco isn’t great :( You can buy the same brand in a can too though at the reg grocery store (dressing aisle?), they are a bit better. I’m sure homemade wins by a landslide though.

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