Gluten Free Crispy Fried Onions

Gluten Free Crispy Fried Onions

Gluten Free Crispy Fried Onions Remember 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. And just imagine how good they would be served alongside this Best Filet Mignon Recipe from Wholesome Yum!


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.


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.


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:

Like this recipe?

Prep time: Cook time: Yield: About 3 cups crispy onions


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


  • 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.


Comments are closed.

  • Melissa
    November 28, 2013 at 1:59 AM

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

  • ash
    November 27, 2013 at 9:58 PM

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

  • Julie S
    November 27, 2013 at 8:25 PM

    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

  • carol christ
    November 26, 2013 at 1:57 AM

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

  • Nicole
    November 25, 2013 at 6:43 PM

    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?

  • Christa P.
    November 20, 2013 at 4:55 PM

    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. :)

  • Mare Masterson
    November 19, 2013 at 10:39 PM

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

  • twilightrose
    November 19, 2013 at 12:20 PM

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

  • Candice
    November 18, 2013 at 4:19 PM

    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:)

  • Lynn A. Decker
    November 18, 2013 at 1:13 PM

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

  • Mare Masterson
    November 18, 2013 at 12:51 PM

    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

  • Mare Masterson
    November 18, 2013 at 12:11 PM

    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!!

  • Jennifer Sasse
    November 18, 2013 at 9:49 AM

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

    • Jennifer Sasse
      November 18, 2013 at 9:50 AM

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

      • Donia Robinson
        November 18, 2013 at 11:53 AM

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

  • Sue Woodard
    November 18, 2013 at 9:03 AM

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

    • November 18, 2013 at 9:06 AM

      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
        November 18, 2013 at 9:14 AM

        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
          November 18, 2013 at 1:14 PM

          That is a fabulous tip! Thank you!

  • Donia Robinson
    November 18, 2013 at 8:48 AM

    These look *SO* good!

    • November 18, 2013 at 9:06 AM

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

      • Donia Robinson
        November 18, 2013 at 11:54 AM

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

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