French Fried Onions
by Sommer Collier — on Sep 7, 2026 If you’re like me and find yourself eating fried onions right out of the can, this recipe is for you! I guide you step-by-step how to make the best, most crispy, slightly peppery and totally delicious little deep fried pieces of onion in mere minutes. Then keep them on hand for snacking with dipping sauces, sprinkling on dishes as a crunchy topping, or using them to make casseroles in true French’s fried onions style!
OK, I know I’ve said this before, but this might be my new favorite thing to make and eat. Seriously. It’s definitely my new favorite snack to fry! And I don’t like to pull out the fry oil unless what I’m making is going to be exceptional. My easy air fryer onion rings recipe is often my go-to when I’m craving crunchy onions (which happens probably more than you think, admittedly) but want to avoid a few extra calories. Yet these simple little deep fried onions are ridiculously delicious. They are similar to the canned French’s fried onions, thin and extra crispy, with just the right amount of salt and pepper. However, they’re fresh… meaning they taste more like onion rings but with extra crunch!
Table of Contents
Sommer’s Recipe Highlights
More…Um…Wholesome? – Yes of course, these homemade fried onions are obviously not a “health” food. Like, not at all. But they are a healthier option since I’m using only 3 key ingredients, plus salt and pepper, and my choice of fry oil.
Quick and Easy – The secret to my best copycat French’s fried onions recipe is to use a mandolin slicer to get each piece perfectly thin. Then I fry them for just a few minutes. That way, they’re extra crispy but not too crunchy and can actually be stored in the pantry for a week or two.
Great Snack, and More! – I instinctively pluck these fried onions straight off the holding plate and eat them as-is. If I’ve planned ahead, I’ll enjoy them with a dipping sauce or to make my favorite green beans casserole. And they’re a delicious topping for steaks, salads, and even soups.
(Speaking of snacking, you’ve got to check out my boiled peanuts recipe. I’m obsessed right now!)
Key Ingredients and Tips
- Onion – Sweet onions are the best to make French fried onions. The sweetness goes well with the savory spices and deep fried-ness.
- Buttermilk – I make my own, and you can, too! My homemade buttermilk recipe has only 2 ingredients, milk and lemon juice.
- Dry ingredients – I use all-purpose flour, salt, and pepper. That’s it!
- Fry oil – I don’t deep fry often, but when I do, I love to fry with peanut oil! It has a neutral taste and is easy to control temperature-wise. Canola oil also works well, if you prefer.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep the Onions – I start by getting out my mandolin slicer and setting it to the finest setting, and slice the onions into extra thin rings. I have tried using just a knife, but the slices aren’t nearly as evenly paper thin. Then I pop all the smallest rings out of the center of each onion slice, and cut them in half with a sharp knife to make semicircles.
Coat with Buttermilk – Next, I pile the onion slices into a large measuring pitcher (or deep bowl) and pour in the buttermilk to cover the onions. I use a spoon to toss them around and get every slice coated. Then I set the bowl aside and let the buttermilk really soak into the onions as I prep the remaining ingredients. The rich buttermilk takes any sharp or spicy bite out of the onions, so we definitely want to give it enough time to work its magic!
Heat Skillet – While the onions soak, I get out my large skillet that’s extra deep and place it on the stovetop on medium heat. I add 1 inch of cooking oil and clip the cooking thermometer onto the side of the pan. Make sure the tip of the thermometer is submerged in the oil so you get an accurate reading. Then I also get out my high-heat spatula and metal skimmer, and place several paper towels on a holding plate.
Toss Onions in Flour Mixture – Now I get out a large mixing bowl, and the add the flour, salt and pepper, and whisk well to combine. I keep an eye on the cooking thermometer, and as soon as it reaches 375 degrees Fahrenheit, I grab one handful of the buttermilk-soaked onion rings and plop them in the flour mixture. I toss them around so each slice gets evenly coated, while also shaking them off as I go to keep any excess flour from caking.
Fry the Onions – Then I immediately (and carefully!) place the coated onions into the hot fry oil. Use the spatula to quickly move the French fried onions around to keep them from sticking to the bottom of the pan. They fry for only 1-3 minutes, and you’ve got to be super diligent so they don’t burn. As soon as the pieces start to turn golden, I use the skimmer to scoop the onion pieces up, and give a gentle shake to get off any excess oil. Transfer them to the paper towel-lined plate, skim any little fried bits floating in the oil, and get going with another round of onions.
Expert Tips
Don’t over-coat the onions. Be generous but cautious when dredging the onion slices in the flour and spices. I try to get a nice thick layer of breading, but not too thick. Otherwise you lose all of that beautiful onion flavor and the pieces are more likely to burn in the hot oil. So give ’em a good shake before frying to get off extra flour.
Don’t crowd the basket. Only fry 1 big handful of onions at a time, which is about 1 cup. Too many onions at once won’t allow the pieces to have enough room to evenly fry all the way around. It also makes it harder to keep the fry oil temperature just right, which is crucial for perfecting frying. More on that…
Keep an eye on the heat. Don’t drop the onions into the oil until it’s fully reached 375 degrees. This is just the right temperature for making my French’s fried onions recipe perfectly crispy. The oil temperature will naturally drop to around 350 when you add the onions… Any lower temp and they’ll get soggy. Any higher and the delicate onion pieces will burn. Note, you might need to adjust the stovetop heat up or down slightly to maintain a solid 350-375 degrees.
Serving Suggestions
I eat these yummy little crunchy onion pieces as a snack or appetizer… Or snacketizer! (Basically the same thing as an appetizer, but way more fun to say.) The fried breading is delicious with creamy dips, like:
And of course, these are the perfect homemade version of French’s onions to make that iconic crockpot bean green casserole recipe for Thanksgiving or other holidays!
The crisp little mini onion rings are also a fantastic topping for heavier main proteins like steaks and burgers. Here are a few of my favorites:
But they are also wonderful as a crunchy topping for lighter foods! Add them on top of classic tuna tartare, or sprinkle them on soups like spicy pumpkin soup, tomato soup or richer tomato bisque and potato leek soup.
Storage Notes
Fried onions keep well for a pretty long time, so long as you store them properly. I keep them in an airtight container and place them in a cool, dark place in the pantry. (This also keeps them hidden from the my family so they’re mine, all mine!) The crunchy onion pieces stay fresh for at least a week, or even up to two weeks in the right conditions.
Frequently Asked Questions
The breading will fall off if the onions are not saturated in the buttermilk and/or if they’re over-coated with the flour. You only need a light, even coating.
Soggy onion rings are usually the result of either overcrowding the fryer and/or the frying oil isn’t hot enough. As I mentioned in the Expert Tips section above, it’s crucial that the oil maintains a perfect 350-375 degree temp and the onion pieces have enough room to bubble about.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
More Side Dish Recipes
French Fried Onions
Video
Ingredients
- 1 large sweet onion peeled and thinly sliced (3 cups)
- 1 ½ cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 quart fry oil peanut or canola
Instructions
- Peel the onion and slice into extra thin rings. I recommend doing this with a mandolin slicer on the finest setting. That way, you get perfectly even and paper thin slices. Then pop all the smallest rings out of the center of each slice, and cut the large circles in half to make semi circles.
- Place the onion rings in a bowl (or measuring pitcher) and cover with buttermilk. Toss the onion rings so that each slice is well coated in buttermilk. Let them rest while you prep the rest of the ingredients.
- While the onions are soaking, set a large skillet on the stove top over medium heat. Fill the skillet 1 inch full of frying oil. Then place a cooking thermometer down in the skillet.
- Set out a mixing bowl. Combine the flour, salt, and pepper. Mix well.
- When the oil reaches 375°F. Start working in batches. Grab 1-2 handfuls of onion rings, shaking off the excess buttermilk as you lift them out of the bowl. Toss them in the flour mixture, and shake off the excess flour. Then gently and carefully lower them into the hot fry oil.
- Immediately move the onion rings around the pan with a wooden spoon so they don't stick to the bottom. Watch the oil temperature. It will drop down to around 350, but adjust the temperature as needed to keep it between 350-375°F.
- Fry the onions for 1-3 minutes until golden. Then use a skimmer to move them to a holding plate lined with paper towels.
- Repeat with the remaining onions, until they’re all fried. Serve warm or at room temperature.
