Onion Strings are buttermilk soaked and lightly seasoned fried onions. Perfect for topping burgers, a snack or green bean casserole.
Onion strings are also known as French fried onions or onion straws. They are very thinly sliced sweet onion 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.
Onion strings are hugely verstile. 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.
The hands-on time to make 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 temperture. 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 onion strings?
Don’t forget to PIN Onion Strings!
- 1 large sweet onion
- 2 cups buttermilk
- 2 cups flour
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon celery salt
- Vegetable oil
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.