French Fried Onions

French Fried Onions are amazingly additive. I don’t think I’ve ever seen someone grab a few not come back for more. One large onion makes what looks like to be a lot. Until they quickly disappear.

You might be able to get away with using 2 onions without increasing the buttermilk or flour.

Regardless you might want to double or triple the recipe for a crowd. These are great as topper for sandwiches, casseroles like my Broccoli and Chicken Casserole. Or they make for a great snack. Put them out in a large bowl and watch these boys disappear.

French Fried Onions
Serves 6

1 large onion, thinly sliced or slice using a Madeline
1 c flour
1 c buttermilk
½ T seasoned salt
¼ t black pepper
Vegetable oil for frying

Add buttermilk and onions you a bowl. Make sure the onion rings are submerged in the buttermilk. I like to place a plate on top. Refrigerate for 1 hour. In a bowl add flour, seasoned salt, and black pepper. Prepare a plate lined with paper towels.

Fill a pot ½ up the side with vegetable oil. Bring the oil temperature to 375. In small batches dip onion rings into flour and then into the hot oil. Make sure they’re separated with a spatula. Flip them around occasionally until golden brown and crispy.

Remove from pot with a slotted spoon and place on prepared plate. Taste for seasoning and if needed give them a light sprinkling of salt. Use how you would the canned version, top a sandwich with them or eat them as a snack. Enjoy.

Peace,
CK