Skip to main content New<> this month
Get the Allrecipes magazine

Frizzled Onions

Rated as 4.14 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


30 m servings 22
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. 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.


  • 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

Per Serving: 22 calories; 1.8 1.6 0.2 0 < 1 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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 u...

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!

So much better than the canned fried onions!

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 on...

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.