Crispy Onion Straws Recipes

PIONEER WOMAN ONION STRINGS

Steps:

• Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
• Combine dry ingredients and set aside.
• Heat oil to 375 degrees.
• Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into the hot oil. Fry for a few minutes and remove as soon as golden brown.
• Repeat until the onions are gone.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

CRISPY FRIED ONION STRAWS

Steps:

• Slice onion into 1/4" slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk, and rest in fridge
• Soak onions in buttermilk for one hour. Drain buttermilk well from onions
• FOR EASY, HANDS-FREE BREADING: Use a Tupperware-like container that has a cover!
• Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into container.
• Using tongs or a fork, transfer onions in batches into flour mixture. Cover with lid, and shake vigorously. Transfer seasoned onions to a plate
• Add enough oil for a 1/2" depth and heat in large fry pan. Test the oil with a small piece of onion: when onion immediately begins to bubble and raises to the surface, the oil is hot enough
• Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
• Watch carefully, as onions will only take about 2 minutes to cook. Transfer cooked onions to paper towels to drain. Immediately sprinkle with sea salt
• When completely finished, sprinkle with additional paprika, if desired.

VIDALIA® ONION STRAWS (ONION STRINGS)

Steps:

• Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
• Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

ONION STRAWS

Steps:

• 1. Slice onion very thin, then in half. Soak in cold water; set aside. Heat oil in deep skillet or fryer or Dutch oven to 375^to 400^.
• 2. Combine dry ingredients. Drain onions. Toss into flour mixture, shake off excess, then in buttermilk, then back in flour mixture- shaking off excess flour.
• 3. Plunge into hot oil.Fry for a few minutes and remove as soon as golden brown. Repeat until all are fried.

CRISPY ONION STRAWS RECIPE

Steps:

• Add the sliced onions to a bowl and cover with the buttermilk.
• Let soak for 15-20 minutes at least.
• Heat your oil.
• In a separate bowl, combine the rest of the ingredients.
• Take a few spoonfuls of the onions at a time and coat in the flour mixture.
• Remove and add to the hot oil, frying until golden brown.
• Pat dry with a paper towel.

ONION STRAWS (FRENCH FRIED ONIONS)

Steps:

• With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
• Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
• When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
• Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.

BEER BATTERED ONION STRAWS

Steps:

• Mix beer, egg, flour, baking powder and salt in a large mixing bowl. Whisk until smooth.
• In a Dutch oven or large stockpot, heat canola oil to 375˚F.
• Working in batches, dip sliced onions into beer batter until nicely coated. Transfer to hot oil and fry onions until crispy and brown, about 3 minutes. Transfer to a baking sheet or plate lined with paper towels.
• Repeat until all onions have been fried.
• In a medium bowl, mix ingredients until smooth. Adjust seasoning, to taste.

ONION STRINGS

Steps:

• Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they'll be really mad they didn't get any.

CRISPY FRIED ONIONS

Steps:

• Line a large plate with paper towels and set aside. Pour oil into a cast iron pot and heat up to 375F in oven while you prepare the ingredients (if you're using cast iron, if not then skip this step and heat oil in med. frying pan over med. heat).
• Peel and slice off the top and bottom from the onion. Thinly slice to about 1/8th inch round slices. Mix the salt and pepper into the flour until well combined and pour the milk into a small bowl.
• Dip the onion slices into the milk, making sure they are completely covered in themilk. Next dredge them in the flour also making sure they're throughly coated.
• Carefully place the onion slices into the hot oil and fry until golden brown onboth sides, this will take about 2 to 3 minutes on each side. Remove the onionslices and drain off excess oil on paper towel lined plate.
• Allow to cool before using. Chop into small pieces if making copycat French's fried onions to top on to green bean casserole etc... Any leftovers may be stored in an airtight container and in therefrigerator.