Quantcast
Search the Site

Gluten Free Crispy Fried Onions

Gluten Free Crispy Fried Onions

Gluten Free Crispy Fried Onions [pinit] ‘Member when we talked about gluten free Thanksgiving side dishes? Well, I do. I asked you what you needed to round out your gluten free Thanksgiving table. Since we can’t just pop open those fried onions a can (the gluteny mess they are), you were worried! We need to make our own, and you are BUSY. You don’t have time to mess around getting them wrong. You need to know how to make gluten free crispy fried onions from a tested recipe that works, forcryingoutloud. Well, not only does this crispy fried onions recipe work, it’s easy and fabulously delicious.

on-plate

We dipped them in a totally-better-than-Thousand-Island-dressing (want the recipe?), and patted ourselves on the back.  Okay, I made my kids pat me on the back. That way, it’s not weird or self-congratulatory.

raw-onions

All you do is soak thinly-sliced Spanish or Vidalia onions in buttermilk (it mellows out the onions and helps the batter stick), then drain them and shake them in the perfect gluten free flour mixture. With a wee bit of sugar. You trust me, right? I made them first without that wee bit of sugar (it’s just 1 tablespoon!), and then with it. It’s amazing what a little sweetness can do to balance things out.

overhead-fried-onions

You know what we’re going to do with these crispy fried onions, right? You know. I didn’t grow up eating the dish we’re going to make with them and neither did my husband, but I’ve converted my whole family to believers (okay fine except for my oldest kid, who just is a veg nonbeliever, try as she does). But first, just the onions. Then, tomorrow, the next Bakes Bread Giveaway, the one that, with a little hard work on all our parts, can turn into the biggest baddest giveaway I could imagine (and the one I’m most excited about). For now, first things first:

Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest
Prep time: Cook time: Yield: About 3 cups crispy onions

Ingredients

1 large Spanish or Vidalia onion (about 8 ounces), peeled, halved and sliced thinly

1 1/2 cups (12 fluid ounces) buttermilk (or you can use 1 1/2 cups milk soured with 1 1/2 tablespoons white vinegar)

6 tablespoons (53 g) basic xanthan gum-free flour blend (35 grams superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon (12 g) sugar

Vegetable oil, for frying

Directions

  • In a medium-size bowl, soak the sliced onion in the buttermilk for at least 10 and up to 30 minutes. While the onion is soaking, place the flour blend, salt, pepper and sugar in a large zip-top plastic bag. Seal the bag and shake to blend.

  • While the onions are soaking, heat at least 2 inches of oil in a heavy-bottom saucepan until it reaches 350°F.

  • Once the onions have finished soaking, remove the onions from the buttermilk and allow them drain fully. Transfer the drained onions to the zip-top bag with the flour blend. Reseal the bag and shake the onions to coat them fully in the flour mixture.

  • Remove the onions in batches from the bag of flour, shake off the excess, and place in the 350°F oil. Be sure not to crowd the onions in the frying oil or they will clump and not crispy properly. Fry until very light golden brown (about 3 minutes). Drain on paper towels. Serve immediately.

Love,
Me

 

P.S. Remember to enter the Bread Memories giveaway for a chance to win a copy of the book and most of the “must have” items to get started right away on Gluten-Free on a Shoestring Bakes Bread! The giveaway ends 11:59 pm EST Wednesday November 20, 2013. The next giveaway will be announced tomorrow!!

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

Learn More

  • Donia Robinson

    These look *SO* good!

    • Thanks, Donia!! They’re even better than that. ;)

      • Donia Robinson

        Do the comments accept HTML? How about: *SO* good!

  • Sue Woodard

    Looks good! I’m going to try this with coconut milk instead of buttermilk

    • Hi, Sue, canned coconut milk will be too thick, and will cause the batter to clump. If you are looking to make these nondairy, I would recommend using a thinner milk, and souring it with vinegar. Enjoy!

      • Jessica

        I have used rice milk. I put one tablespoon of vinegar (to a cup of rice milk) and let it sit for about ten minutes or so for the “buttermilk” effect :)

        • Lynn A. Decker

          That is a fabulous tip! Thank you!

  • Jennifer Sasse

    Yeah baby!!!! So excited when I saw this!!!! GBC HERE WE COME! :)

    • Jennifer Sasse

      oh and yes – we do want the recipe for the better than 1000 Island dressing!!

      • Donia Robinson

        Yes, it seems like places like Outback have a spicier version. Maybe with horseradish or cayenne?

  • Mare Masterson

    Not a GBC gal – but I am an onion ring gal! Snoopy dancing!! Happy happy joy joy!!!!! Steak and rings now on the menu this week!!

  • Mare Masterson

    So not a GBC person – but I am an onion ring person!!! Doing Snoopy dance! Happy happy joy joy!!! Steak and rings now on this week’s menu

  • Lynn A. Decker

    I LOVE you for including the measurements for 6T of GF flour! YUM!

  • Candice

    Aaahhhh!! So excited! I already have homemade GF dairy free cream of mushroom in the freezer! Can these be made ahead and stored? I thought I was going to have to leave these off!

    Making my first entirely gluten free thanksgiving this year! Couldn’t do it without you:)

  • twilightrose

    That was what I really needed! …bowing…. you my dear Nicole are ah-mazing!!

  • Mare Masterson

    Made for tonight’s dinner with steak and spinach. These onion rings are awesome!! You just keep making me happier and happier!!

  • Christa P.

    These are so delicious!! I’m so glad the recipe made more than I need for the green bean casserole I’m taking to a potluck tonight, because I can’t stop munching on them! I will pine for GF onion rings no more. :)

  • Nicole

    can these be made ahead of time? For green bean casserole? Or will the top ones be all soggy? The plan was to make the day before (onions and green bean mixture) and refrigerate. Then reheat the day of. What do you think? WIll they crisp up again?

  • carol christ

    Um, yah, I want the recipe for better-than-thousand-island dressing!

  • Julie S

    Wow these are absolutely amazing! You didn’t warn me there’d be none left for green bean casserole tomorrow- lol. Next time I will be sure to make at least 2 batches! This is just what I was missing from those restaurant burgers… Thanks again <3

  • ash

    I’m making these for green bean casserole and I can’t stop eating them! THANK YOU!

  • Melissa

    Amazing!! I can’t stop eating them. Even my “I HATE ONIONS” teenager loves them! GBC here we come!

Subscribe
Back to Top