These homemade crispy fried onions are golden, crunchy, and way better than the little can from the store. I originally developed this copycat French's recipe back in 2015 when Thanksgiving arrived and I discovered, at the worst possible moment, that I had forgotten the onions for the green bean casserole. There was a brief meltdown, some language unbecoming a Southern lady, and then these happened.
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🥰 Is this crispy fried onion recipe for you?
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.
This one's for you if you:
- Want crispy fried onions for green bean casserole without buying the little can.
- Like your fried onions extra crunchy with plenty of flavor.
- Want a from-scratch recipe that's ready in minutes.
- Have been known to eat half the batch before it ever reaches the casserole. No investigation will be opened. 😂
🎥 Video
🧾Ingredients
Just five simple ingredients stand between you and a pile of crispy, golden onions. Here's what you'll need and what's worth knowing before the oil gets involved.
- Onions - Use large, mild white or yellow onions and slice them paper thin for the crispiest results. A 1015 onion works great.
- Flour - Regular all-purpose flour gives the onions their light, crispy coating.
- Creole seasoning - I use my homemade Tony Chachere's copycat seasoning for a little kick. Use your favorite Creole seasoning or simple salt and pepper if you prefer.
- Buttermilk - Helps mellow the onions and gives the flour something to cling to besides sheer determination.
- Oil for frying - Peanut oil is my favorite because of its high smoke point and clean, crisp fry. If allergies are an issue, use safflower, grapeseed, or canola oil instead.
📖 Recipe
Crispy Fried Onions (Copycat French's)
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, or another high-smoke-point oil
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 the onions, then dredge them in the flour mixture.
- 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
- 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.
- 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.
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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⏲️ How to freeze crispy fried onions
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!
🔪 How to make copycat French's fried onions
Making homemade crispy fried onions is easier than you'd think: soak, dredge, fry, and try not to eat them all before dinner.
- Slice onions very thin and soak in buttermilk about 10 minutes.
- Mix the flour and the seasoning.
- Drain the onions, then dredge them 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.
😱 What can go wrong (and how to fix it)
🧅 The onions are soggy: Your oil probably wasn't hot enough. Keep it at 375°F and fry in small batches so the temperature doesn't drop.
🧅 They're more onion ring than crispy onion: Slice them thinner. Paper-thin slices give you those delicate, crunchy tangles we're after.
🧅 The coating falls off: Drain the buttermilk well, dredge thoroughly, and let the coated onions rest for about 5 minutes before frying.
🧅 They're getting too dark too fast: Your oil is too hot. Check the temperature and pull the onions when they're golden brown. They'll crisp more as they cool.
🧅 They were crispy, but now they're sad: Let them cool completely before storing. Trapped steam turns glorious crunch into onion-flavored disappointment.
👩🍳 FAQs
Have other questions? Ask me in the comments!
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. No other changes necessary.
📚 Casseroles to top with crispy onions
Crispy fried onions are also a great topping with any of these casseroles!
🏡 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.
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.
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Kristen says
Do you think I could make a gluten free version of this recipe? My daughter and I both have gluten allergies, and every Thanksgiving and Christmas I spend a million dollars on the store-bought gluten free version--let alone trying to even track it down! I wonder if it would be cheaper and tastier if I made it at home!
Rita Joy says
Oh, my goodness, I loved french fried onions! Thanks for this recipe so I can make my own crispy fried onions just like Frenchs!
Cynthia says
I can't believe how much better these crispy fried onions taste than the ones I was buying!
Brittany says
My entire family loves french fried onions but I've never attempted to make them before. I should have done it long ago, they're so much better!
Julie Angelena says
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 😇
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