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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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cooks note

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.

Nutrition Facts

23 calories; protein 0.2g; carbohydrates 1.6g 1% DV; fat 1.8g 3% DV; cholesterolmg; sodium 0.7mg. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2009
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. Read More
(17)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/08/2009
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. Read More
(17)
Rating: 5 stars
03/19/2009
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! Read More
(14)
Rating: 5 stars
02/12/2009
So much better than the canned fried onions! Read More
(13)
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Rating: 5 stars
03/13/2012
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! Read More
(4)
Rating: 5 stars
10/03/2017
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. Read More