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:
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
Comments are closed.
Amazing!! I can’t stop eating them. Even my “I HATE ONIONS” teenager loves them! GBC here we come!
I’m making these for green bean casserole and I can’t stop eating them! THANK YOU!
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
Um, yah, I want the recipe for better-than-thousand-island dressing!
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?
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. :)
Made for tonight’s dinner with steak and spinach. These onion rings are awesome!! You just keep making me happier and happier!!
That was what I really needed! …bowing…. you my dear Nicole are ah-mazing!!
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:)
I LOVE you for including the measurements for 6T of GF flour! YUM!
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
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!!
Yeah baby!!!! So excited when I saw this!!!! GBC HERE WE COME! :)
oh and yes – we do want the recipe for the better than 1000 Island dressing!!
Yes, it seems like places like Outback have a spicier version. Maybe with horseradish or cayenne?
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!
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 :)
That is a fabulous tip! Thank you!
These look *SO* good!
Thanks, Donia!! They’re even better than that. ;)
Do the comments accept HTML? How about: *SO* good!