Highlighted by a Sweet smoky flavor, these onion strings might just be the easiest appetizer ever or topping for your cheeseburger. Made with Vidalia onions and fried to golden brown perfection in minutes, these crispy bites are so easy to make!
Onion strings are of delicious on their own, but also more versatile than you would think. One lone onion will explode into enough crispy strings to satisfy a hungry foursome as an appetizer or piled high on your favorite cheeseburger. Crack open a few cold beers and you’ve got an easygoing pub atmosphere.
These aren’t your basic French-fried onions – they are so much better! Use a sweet Vidalia onion and make a peppery kicking sauce to go alongside, and you’ve got an even better appetizer. Or top your classic green bean casserole and make it a new highlight of Thanksgiving!
Why this Recipe is Perfect
This recipe is as simple and delicious as it gets. These fried onion strings never stick together in a giant mush.
The sauce marinade creates a middle of tender onions that crisp up to perfection on the outside as soon as they hit that hot oil. No burnt, overly dry batter here.
The saucy coating has plenty of complementary flavor that is both smoky sweet and kicking! No need to hunt the pantry for oddball spices.
Ingredients and Substitution Ideas
Buttermilk. Cultured buttermilk is highly recommended. Whole milk can be used in a pinch, but the marinade won’t stick as well to the onions. Milk also removed the sulphur compounds but may make the onions have less flavor.
BBQ sauce. Use any variety you prefer that has robust, smoky flavor. I like mesquite smoke for a sweet and peppery kick to the French-fried onions.
Batter. I use all-purpose flour because it sticks so well, but you can use cornmeal or an appropriate gluten free flour if you like.
Dipping Sauce Ideas for Fried Onion Strings
I love these as a topping on their own, but for an appetizer, I like to mix up a creative zesty dip to take it a step further. It’s got a punch of flavor from the horseradish tempered by the aioli mix of mayo and ketchup.
Other dipping ideas that I love:
- Ketchup
- Bloomin Onion Sauce: ½ cup Mayo, 2 teaspoon ketchup, 1 tablespoon creamy horseradish, ¼ teaspoon paprika, ⅛ teaspoon garlic powder. ⅛ teaspoon oregano, dash of salt and pepper.
- ½ cup Mayo with a couple of sprinkles of hot sauce, ¼ teaspoon garlic powder
- BBQ sauce
Tips for Fried Onion Perfection
- You need a good-sized pot or Dutch oven with at least 2 inches of oil. Use a thermometer like this one to heat to 375 degrees.
- Fry onion strings for 1 minute depending on thickness. They should be golden in color, not dark or burned.
- Don’t overcrowd the oil.
- Because these cook so quickly, I recommend using fresh or well strained oil.
- The oil temperature will decrease when you add a batch. Let it come back up to 375 degrees between batches.
What to Serve with Onion Strings?
As this recipe is wonderfully simple and easy, I recommend serving them with classic BBQ, grilling, or steakhouse fare.
FAQs
Vegetable, canola, or peanut oil are the most common. Use a thermometer and space out batches to regulate and maintain a temperature at 375 degrees.
These crispy fried onions really are the best when they are hot and fresh. You can make them a little bit in advance and store in an airtight container with a towel to absorb any excess oil. Before serving, throw them in the oven at 325 for about 5-10 minutes to reheat.
Peel the onion and cut it half through the root. Laying the cut side down on cutting board, slice the onions into half-moons. Use your hands to break apart the layers and let them soak in a bowl with the buttermilk for at least 30 minutes.
The methionine and cystine compounds in onions that makes your eyes water also makes the onions taste sharp. Soaking the onions in buttermilk dissolves the chemicals to make the onions tastier. It also gives the batter something to cling to.
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Crispy Onion Strings
Equipment
- 1 Large Pot for Frying
Ingredients
Fried Onion Strings
- 1 Medium Vidalia or Sweet Onion cut into very thin strips
- 2 Cups All-purpose Flour
- ½ Cup Buttermilk
- ½ Cup BBQ sauce
- salt and pepper
- Vegetable Oil for Frying
Instructions
- In a small bowl, stir BBQ sauce and buttermilk until smooth. Add onions. For best results, soak onions overnight or at least 30 minutes.
- In a pot with a thermometer, heat two inches of oil to 375°F.
- Put flour in a separate bowl. Strain onions from buttermilk BBQ marinade. Toss onions in flour until well coated. Transfer to plate and lightly salt and pepper to your preference.
- Add onions directly to hot oil. If necessary, gently break apart with tongs. Cook until golden brown, about 1 minute for very thin onions.
Notes
- You need a good-sized pot or Dutch oven with at least 2 inches of oil. Use a thermometer like this one to heat to 375 degrees.
- Fry onion strings for 1 minute depending on thickness. They should be golden in color, not dark or burned.
- Don’t overcrowd the oil.
- Because these cook so quickly, I recommend using fresh or well strained oil.
- The oil temperature will decrease when you add a batch. Let it come back up to 375 degrees between batches.
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