First published November 2015. Last updated April 30, 2025 for editorial improvements. Air fryer version removed due to low-quality of the finished product.
Table of Contents
- 🎥 Watch and cook: step-by-step video tutorial
- 🧾Ingredients
- 🔪 How to make copycat French's fried onions
- 📖 Recipe
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- ✍🏻 A note from Marye...
- 💬 Comments
🎥 Watch and cook: step-by-step video tutorial
Store-bought fried onions are fine in a pinch, but y'all, nothing beats making them from scratch. Crispy, golden, and perfectly seasoned, these homemade fried onions will have you side-eyeing that little can from the store like it just insulted your grandma's cooking.
Crispy, golden, and homemade-these fried onions are everything those canned ones wish they could be. They've got that French's vibe but with fresher flavor, no mystery ingredients, and zero metallic aftertaste. Just onions, buttermilk, flour, and seasoning-real food doing real work. They're ridiculously easy to make (slice, soak, coat, fry-boom), and stupidly versatile. Toss 'em on casseroles, burgers, salads, or straight into your mouth like I do when no one's watching. Trust me, once you try these, that little cardboard can is officially canceled.
🧾Ingredients
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. Other oils to use are: safflower, grape seed, or canola. Do not use peanut oil if there are allergies!
🔪 How to make copycat French's fried onions
Slice white onions very thin and soak in buttermilk about 10 minutes.
Mix the flour and the seasoning.
Drain the onions dredge in the flour mixture.
Let sit for about 5 minutes before frying.
Heat oil to 375F. Fry a few at a time in hot oil. Remove when they are golden brown. They will crisp more as they cool.
📖 Recipe
Crispy French Fried Onions (Copycat French's Onions) from Scratch
Print Pin Recipe Rate RecipeIngredients
- 1 ½ pounds onions, peeled and sliced paper thin
- 2 cups buttermilk
- 2 cups flour, all-purpose
- 3 tablespoons Creole Seasoning (Tony Chachere's), 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.)
Instructions
- 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.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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💭 Insider tips: things to know
- Deep frying in oil is the best way to make fried onions. Air fryer and oven methods are ok but not as good as frying.
- Use a large mild onion like a 1015 onion.
- 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.
Marye's Tip o' the day
The trick for copycat French's fried onions is to slice the onions super thin and fry them until they are crispy but not burnt.
🤫 Marye's secret for zhuzhing it up
Tony Chachere's Seasoning is a spicy blend that I add to the flour -there's a link in the recipe or you might like to try my copycat Tony Chachere's seasoning.. You can substitute salt and pepper if you like.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
They can! Just substitute GF flour for the all-purpose flour. It couldn't be easier! Be sure to double-check any seasonings you add for gluten.
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.
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.
Absolutely. Just use oat milk or other plant-based milk with a tablespoon of vinegar per cup.
⏲️ Marye's time saving hacks -
Make a big batch and freeze 'em! Fry up your crispy fried onions, let them cool completely, then spread them on a baking sheet and freeze. Once frozen, toss them in a resealable bag and store in the freezer for up to 3 months. When you need 'em, just pop them in a hot oven or air fryer for a few minutes to crisp them right back up-zero extra frying needed!
📚 More Southern comfort: related recipes you'll love
Crispy fried onions are also a great topping with any of these casseroles!
🍽️ No waste: creative ways to repurpose
- Eat for a snack.
- Homemade French fried onions are fabulous on burgers and hot dogs!
- Grind them into crumbs and use them to coat the chicken.
✍🏻 A note from Marye...
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.
Don't lose this recipe!
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Laura says
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?
Martha says
Made these and they are delicious and easy, thanks for the recipe. You can also make your condensed cream of mushroom soup for that green bean casserole. It has taken me about 18 months but I have gon away from all canned and processed foods, you can make everything from scratch, if you can't figure it out someone has, that's how I found this recipe. Google copycat recipes.
Marye Audet says
🙂 thanks!
Jennifer @NourishedSimply says
We fight over the onion when we have greenbean casserole. Since I'm the chef I usually eat a few extra out of the French's container. Love that you can make homemade.
Marye Audet says
🙂 It's even better than the canned.
Kimberly says
Can I use something other than a knife which gives me a hard time. I want them thin not thick
Marye Audet says
You can use anything that slices thinly.
Lauren Tori says
Pampered chef makes an awesome mandolin slicer.
Cynthia | What A Girl Eats says
The green bean casserole wouldn't be the same without these! I love that yours are homemade!
Marye Audet says
Thanks!
Maria says
This is the BEST part of green bean casserole! Love it!
Marye Audet says
🙂 thanks Maria!