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Home » Recipes » Cooking Basics

Copycat French's Fried Onions Recipe from Scratch

Published: Sep 22, 2021 Last Updated: Dec 15, 2022 by Marye 1321 words. | About 7 minutes to read this article.

My homemade French fried onions are super crispy with lots of flavor and a tongue tingling kick from optional Cajun seasonings. The crunchy texture is perfect on your green bean casserole! SO easy to make in the deep fryer, air fryer or oven.
Total time 13 minutes
Jump to Recipe Pin Recipe
Overhead shot of fried onions on a platter with text overlay for Pinterest.

You'll never have to make a quick run to the store the day before Thanksgiving when you've got this easy recipe at your fingertips! SO convenient - and better than store bought.

Perfect on top of all your favorite casseroles and soups!

Overhead view of a platter of finished fried onions.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Cook along!
  • 🎥 Video
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • Crispy French Fried Onions (Copycat French's Onions) from Scratch
  • 💬 Comments

❤️ Why you'll love this recipe

  • better than the original crispy fried onions
  • perfect to top casseroles and for salad toppings
  • don't do Thanksgiving or Christmas dinner without them!

Quick, easy, and money saving!

These are so delicious with that crunch texture we all love - and no worries about the store being sold out during the holidays.

After all, what's green bean casserole without those crispy fried onions on top?

🧾 Ingredients

Labeled ingredients for this recipe.
  • Tony Chachere's Seasoning is a spicy blend that I add to the flour -there's a link in the recipe. You can substitute salt and pepper if you like.
  • Peanut Oil is my favorite for frying as long as there are no allergies. It's got a high smoke point and fries clean and crispy.
  • If you're not deep frying then you'll want peanut oil or olive oil in a mister so that you can spray the breaded onions before they go into the air fryer or oven.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Steps 1 through 4 for making French fried onions.

You'll find the instructions for frying, air frying, and baking in the printable card at the bottom of the page.

  1. Slice white onions very thin and soak in buttermilk about 10 minutes.
  2. Mix the flour and the seasoning.
  3. Drain the onions dredge in the flour mixture.
  4. Let sit for about 5 minutes before frying.
Steps 5 and 6 for making French fried onions.
  1. Heat oil to 375F. Fry a few at a time in hot oil.
  2. Remove when they are golden brown. They will crisp more as they cool.

🥄 Cook along!

Follow along step by step! The pages turn with a click or automatically after 7 seconds.

French Fried Onions

🎥 Video

Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.

Linked cover image for the YouTube Video

🥫 Storage

Homemade French fried onions can be stored at room temperature in an airtight container for a couple of days. Here's how -

  1. Cool completely.
  2. Store in an airtight container.
  3. Crisp back up (if needed) in a 375F oven for 5 minutes or so - watch carefully!

💭 Tips

Expert Tip: The trick for copycat French's fried onions is to slice the onions super thin and fry until they are crispy but not burnt.

  • Deep frying in oil is the best way to make these. The air fryer and oven methods are good but not as good as frying.
  • Use a large mild onion like a 1015.
  • Let them soak in the buttermilk longer if the onions are very strong.
  • Drain as much buttermilk as possible off the onions before dredging in the flour.
  • If you don't have buttermilk you can use regular milk.
  • Use these crispy fried onion strings on top of any casserole the way you would with Durkee or French's.
  • Grind them into crumbs and use them to coat chicken.
  • Homemade French fried onions are fabulous on burgers and hot dogs!
  • Eat for a snack.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

Can these be made gluten free?

They can! Just substitute gluten free flour for the all-purpose flour. It couldn't be easier! Be sure to double check any seasonings you add for gluten.

How should I store them - are they shelf stable?

You can store them in an airtight container in a cool pantry for a day or two if you've been sure to cook them thoroughly. You may need to crisp them back up for a few minutes in an air fryer or oven. For safety's sake it's probably better to put them in the fridge if your are going to keep them longer and crisp them up when ready to use again.

My air fried onions came out powdery - why?

You have to really be generous when spraying the coated onions with oil when baking or air frying or the flour will just sit there.

Can I make these a day or two in advance? Do they stay crispy?

Yes. Just be sure to drain well and blot off as much oil as possible, let them cool completely, and store in an airtight container at room temperature.

Closeup of finished onions draining on paper towel.

📚 Related recipes

  • Baked French Onion Chicken
  • How to Make Deep Fried Oreos - Air Fryer Instructions Included
  • Onion Cheese Yeast Bread Recipe
  • Green Bean Casserole
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    Loaded Green Bean Casserole
  • Close up of finished carrots.
    Maple Roasted Carrots
  • Buttermilk pie on a white plate with a fork.
    Southern Buttermilk Pie
  • Side view of the sweet potatoes with a wooden spoon.
    Whipped Sweet Potatoes

📞 The last word

A few years ago Thanksgiving came and I was madly throwing things together trying to get everything done. I realized at the very last minute that I did not have the crispy onions for the top of the green bean casserole.

Quelle horreur! 

I did what any red blooded American foodie would do... I had a meltdown.

Once that was out of the way I figured out how to make my own copycat French's onions. And I like them SO much better.

I will never go back to the store bought French fried onions again. These are so good!

We love them on top of this crack chicken chili.

Close up of fried onions on a platter.
4.75 from 114 votes

Crispy French Fried Onions (Copycat French's Onions) from Scratch

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My homemade French fried onions are super crispy with lots of flavor and a tongue tingling kick from optional Cajun seasonings. The crunchy texture is perfect on your green bean casserole! SO easy to make in the deep fryer, air fryer or oven.
Course Condiments and Spices,Side Dish
Cuisine Amercian Heritage
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings:12
Calories:127
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Air Fryer
  • Deep Fryer

Ingredients

  • 1 ½ pounds onions, peeled and sliced paper thin
  • 2 cups buttermilk
  • 2 cups flour, all-purpose
  • 3 tablespoons Tony Chachere’s seasoning, or your favorite seasoning
  • Peanut oil for frying, (I like this best, if there is an allergy any other oil with a high smoke point can be used.)
  • Oil spray if you are baking or air frying

I earn a commission from Instacart from qualifying purchases.

Instructions

To Deep Fry (Best Results)

  • Heat the deep fryer up to 375F.
  • Mix the flour and the Tony Chachere's Creole Seasoning in a large bowl.
  • Add the onions to the buttermilk in a separate bowl and let stand for 10 minutes.
  • Drain and then dredge in the flour.
  • Shake off excess flour.
  • Fry, a few at a time, until golden brown and crisp.
  • Drain on paper towels.
  • Store in an airtight container.

To Air Fry

  • Follow instructions for preparing the onions above.
  • Spray the air fryer rack with an oil spray.
  • Lay the flour coated onions in a single layer on the rack.
  • Spray generously with oil spray.
  • Air fry at 360 for 10 minutes - check at 8 minutes.

To Bake

  • Follow instructions for preparing the onions above.
  • Spray a baking sheet with nonstick spray.
  • Place the flour coated onions on the baking sheet.
  • Spray generously with oil spray.
  • Bake at 425F for 20 to 30 minutes - or until crispy, turning about halfway through. Watch carefully.

Notes

  • The trick is to slice the onions super thin and fry them until they are crispy but not burnt. You don't want onion rings, you want them to be crispy all the way through so you have that classic crunch.
  • Drain as much buttermilk as possible off the onions before dredging in the flour.
  • If you don't have buttermilk you can use regular milk.
  • Use these on top of any casserole the way you would with Durkee or French's.
  • Grind them into crumbs and use them to coat chicken.
  • Fabulous on burgers and hot dogs!
  • Eat for a snack.
Can these French fried onions be made gluten free?
They can! Just substitute gluten free flour for the flour in the recipe. It couldn't be easier! Be sure to double check any seasonings you add for gluten.
How should I store the fried onions - are they shelf stable?
You can store them in an airtight container in a cool pantry for a day or two if you've been sure to cook them thoroughly. You may need to crisp them back up for a few minutes in an air fryer or oven. For safety's sake it's probably better to put them in the fridge if your are going to keep them longer and crisp them up when ready to use again.
My air fried onions came out powdery - why?
You have to really be generous when spraying the coated onions with oil when baking or air frying or the flour will just sit there.

Nutrition Facts

Calories: 127kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 4mg | Sodium: 45mg | Potassium: 184mg | Fiber: 1g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 5.1mg | Calcium: 64mg | Iron: 1.2mg

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    First published November 2015. Last updated September 22, 2021 for more tips and information.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Julie Angelena

      January 20, 2022 at 6:38 pm

      5 stars
      I started putting these on my salads along with my croutons & now i can't stop! I was spending too much on the store-bought kind - so happy that I found your recipe, Marye! Thanks!
      Julie 😇
      ☮💜🎶🕊

      Reply
    2. Doris

      January 24, 2021 at 8:23 pm

      5 stars
      The recipe you have posted for the onions is superb! The Cajun spice really makes them extra flavorful..In my opinion, I think egg wash makes the flour adhere better as I have made them both ways using buttermilk. If I could just stop eating them!!!

      Reply
    3. Frank - I like Abuja

      December 12, 2019 at 6:56 am

      5 stars
      I like onions, but my girlfriend doesn't like it)) And I cooked it my self and It was very tasty. I ate with tomato sauce))
      Thank you

      Reply
    4. Dana

      November 22, 2019 at 10:45 am

      Has anyone tried this with an air fryer?

      Reply
      • Marye

        November 22, 2019 at 10:53 am

        Hi Dana - I actually have that scheduled for later today. 🙂 I should have something up this weekend.

    5. Glenda

      November 21, 2018 at 11:55 pm

      5 stars
      Does anyone know if I can substitute whole milk instead of buttermilk?

      Reply
      • Marye Audet

        November 22, 2018 at 11:19 am

        yes. it will be slightly different but not a lot.

    6. Elena

      October 23, 2018 at 8:25 pm

      5 stars
      OMG these are amazing! My husband is a glutard, so I substituted GF flour, and they came out SO much better than any other recipe I've tried. THANK YOU!

      Reply
    7. Laura

      July 18, 2018 at 1:51 pm

      5 stars
      Thanks for the great recipe! I wanted to make these but I hate wasting all of the oil it takes to use my deep frier unless I'm going to deep fry several things at once or make a really large batch. I tried pan frying in about an inch of oil. I tested with a cooking thermometer to get the temperature right and they worked out great! Thought my experience might be helpful to share for others who don't want to waste oil or who don't have a deep frier.

      PS: Does anyone know how long these will keep in an air tight container before they go stale or soggy?

      Reply
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