Crispy, crunchy, and delicious. Just a few words to describe these mouth watering French Fried Onion Strings! You can use these fried onion strings in soups, salads, burgers, and more!
French Fried Onion Strings are buttermilk soaked and lightly seasoned fried onions. Perfect for topping burgers, a snack or even a green bean casserole!
French Fried Onion strings are also known as French fried onions or onion straws. They are made up of very thinly sliced sweet onion that is bathed in buttermilk to remove the sting, and then tossed in a seasoned flour mix and flash fried.
If you are an onion ring lover, then you are also an onion string lover.
Make sure you PIN Onion Tangles!
French Fried Onion strings are hugely versatile. While I like to just munch on mine like a snack, hubby loves his on a Cowboy Burger.
You can also put them on Hot Dogs, toss onion strings into a salad, use them on a green bean casserole or even serve them as a side dish for breakfast, lunch or dinner.
Even use them as an accent on top of deviled eggs, in stuffing or on top of any dish that needs a little pizzazz!
If this is your first attempt at making these, then this is how to make french fried onions. Start off by soaking your thinly sliced onion in buttermilk for about an hour so they get evenly coated.
Next make your dry mixture by combining flour, salt, pepper, and celery salt in a bowl.
Then heat up your oil in a pan on the stove. After that take your onions from in the buttermilk, dip it into the flour mixture and then place them into the hot oil to cook.
Cook for 3-4 minutes or until they’re lightly browned. Tada, that’s all you have to do to make these French Fried Onion Strings!
The hands-on time to make French Fried Onion Strings is fairly minimal, although there is about an hour of passive time to let them soak up all the delicious buttermilk goodness.
You can even make them ahead of time and store them in an airtight container at room temperature.
While I don’t suggest microwaving them, reheating is super easy in the oven. Just heat on 350 degrees for 5 minutes or low broil for 2-3 minutes. How will you eat your French Fried Onion Strings?
Check out these easy appetizer recipes:
Tools for making onion straws:
Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Pie Plates– I think every kitchen should have at least three shallow dishes or pie plates for the process of breading and frying. You can also bake pies in them! Hehe.
Mandolin Slicer– this is the easiest way to finely shredded anything without pulling out all of the accessories to your stand mixer.
Slotted Metal Spatula– I like these best for frying because they can withstand very high temperatures, the fine mesh means I can fish out any remaining batter that might be burning and they don’t stick to things easily.
Questions you might have about how to make onion strings:
Can I make them ahead of time? You can, but I wouldn’t suggest too far in advance. They really taste best fresh, much like any fried food. They lose their crisp over time.
How do I store homemade onion strings? Wait until they are fully cooled, then store at room temperature in an airtight container.
How long do they stay good? For a day to two for best results.
Can I freeze onion strings? Onions, in general, do not freeze well. So you can and it won’t hurt you, but they also won’t have the same crunchy texture or taste when thawed.
Why do you keep calling these crispy fried onions different things? Because so many people call them different things, I am just trying to please the masses! French fried onions, onion straws, onion strings, onion tangles are the most popular. Golden brown deliciousness should be their name!French Fried Onion Strings are buttermilk soaked and lightly seasoned fried onions. Perfect for topping burgers, a snack or even a green bean casserole!
- Starting thinly, thinly (did I say thin?) cutting your onion into rings. Remember, these are onion strings, not onion rings, so they need to be super thin. Make sure you are using a sharp knife or a mandolin slicer. Separate onion rings and place into a shallow dish.
- Cover onions with buttermilk, tossing until all covered. Set aside at room temperture, tossing every 10-15 minutes to ensure they are all marinating evenly.
- In a medium mixing bowl, combine flour, salt, ground black pepper and celery salt.
- Fill a large, heavy bottom pan with 2 inches of vegetable oil. Heat to 375 degrees.
- Working in batches, use a slotted spoon or your fingers to remove onions from buttermilk, tapping to remove any excess liquid. Drop into flour mixture, turn to coat and then carefully place in hot oil.
- Fry for 3-4 minutes, or until lightly brown. Remove to a paper towel lined baking sheet or plate to drain.
- Continue with remaining onions.
- If you’ve tried this recipe, come back and let us know how it was!