This is a tasty, gluten-free onion topping for casseroles or even to top a hamburger. They are 'oven-fried' and are similar to the popular fried-onions-in-a-can that are often used in the traditional green-bean casserole.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Oil a baking sheet with 1 tablespoon olive oil.

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  • Mix flour, cornmeal, and salt together in a bowl. Toss onion in flour mixture until coated. Spread onion mixture onto prepared baking sheet. Drizzle remaining oil over onion.

  • Bake in the preheated oven, tossing onions occasionally, until crisped and golden, about 30 minutes.

Cook's Note:

You can use these onions in your green bean casserole, mixing half into the green bean mixture and using the remaining to top the casserole.

Nutrition Facts

47 calories; protein 0.6g; carbohydrates 6.1g; fat 2.3g; sodium 98mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/28/2015
KEEPER ALERT! How many recipes have I passed on because they called for french fried onions and I didn't have a gluten free alternative? Too many! Now we don't have to. Don't halve the recipe because you will eat half of them right off the baking sheet. I ended up making two batches one onion at a time because of this. I also used medium onions and this recipe really is for large ones so use two mediums instead of 1 large if it is all you have. Also I found that the best size of slice was a little more than 1/4 inch this seemed to get golden and not burn. A mandolin might be best to maintain a standard size to ensure they cook evenly all of them. On my second round I put the the flours onions and the 1 Tbsp of oil in a plastic zip bag and shook them pressing the flour mixture onto the onions to help it adhere better and this for me seemed to work better than in a bowl. The cooking time for one onion (medium sized) was about 18 minutes so the timing written here seems to be right on too. My goodness were they delicious not like those canned strings. This recipe is perfect for gluten free eaters and non. The onions are coated just perfectly not an onion ring batter nor just cooked onions a perfect balance. Thank you Bambam for your recipe!! Read More
(10)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2015
KEEPER ALERT! How many recipes have I passed on because they called for french fried onions and I didn't have a gluten free alternative? Too many! Now we don't have to. Don't halve the recipe because you will eat half of them right off the baking sheet. I ended up making two batches one onion at a time because of this. I also used medium onions and this recipe really is for large ones so use two mediums instead of 1 large if it is all you have. Also I found that the best size of slice was a little more than 1/4 inch this seemed to get golden and not burn. A mandolin might be best to maintain a standard size to ensure they cook evenly all of them. On my second round I put the the flours onions and the 1 Tbsp of oil in a plastic zip bag and shook them pressing the flour mixture onto the onions to help it adhere better and this for me seemed to work better than in a bowl. The cooking time for one onion (medium sized) was about 18 minutes so the timing written here seems to be right on too. My goodness were they delicious not like those canned strings. This recipe is perfect for gluten free eaters and non. The onions are coated just perfectly not an onion ring batter nor just cooked onions a perfect balance. Thank you Bambam for your recipe!! Read More
(10)
Rating: 5 stars
10/25/2017
Let s be honest I had to make 2 batches. I ate the first batch before they got on top of the green beans. My husband who is not a fan of the canned ones said these were very good. Read More
Rating: 5 stars
11/23/2017
I made a double batch of these for my gf green bean casserole. I actually fried mine instead of baking them because I wanted them darker brown and crispy without being burnt. It worked out great! I can t stop munching on them...I only hope I have enough for the casserole... Read More
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