Frizzled Onions

Frizzled Onions

4
blancdeblanc 36

"These crispy fried onions taste like the onion rings from a can, but better! They're great served on top of Curried Butternut Squash and Pear Soup."

Ingredients

30 m servings 22 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7-10 minutes. Remove with slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

Footnotes

  • cooks note
  • Frizzled onions can be made in advance and kept at room temperature in a covered container for up to 3 days.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • These are great served on top of Curried Butternut Squash and Pear Soup.

Reviews

4

these were really good on burgers. You must take them out as soon as they are golden brown or they will have a burnt taste. Definately spread them out a bit on paper towels to drain and crisp u...

Great addition to salads, soups, potatoes, sandwiches, casseroles, and so much more! It is important to use a small size pan for frying along with the small amount of oil. Fun recipe!

So much better than the canned fried onions!

So simple, so easy and soooo delicious. I can't eat gluten and these are the perfect replacement for the canned variety, way less greasy, and so much healthier, too. The thinner you slice the on...