French Fried Onions

GinnyP's Note:

A homemade alternative to the Durkee brand. I use these for casserole recipes when I can keep them from being eaten first.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 5 cups

• 3 large onions , sliced into thin rings
• 2 cups milk
• 2 cups all-purpose flour (I use gluten-free)
• oil (for frying)
• salt

Directions:

1. Soak the onions in the milk for 5 minutes.
2. Heat the oil in a large skillet or deep fryer.
3. Take a handful of onions and run them through the flour with a fork to coat.
4. Fry in batches in the oil, stirring as needed to brown evenly.
5. Drain on paper towels and season to taste.
6. Store in an air-tight container.

Reviews

[princess buttercup]

I was caught making the classic green bean casserole for the holidays and didn't have the Durkees French Fried onions. I had no desire to run to the store so I tried these. They are much easier than I imagined. Cooked up a batch in just a few minutes. (and had to chase the kids out of the kitchen so I had some to cook with!) I salt and peppered the flour before cooking the onions. I will never buy them again! (just have to remember to double the batch...they are so addictive!)

[~Srb~]

You've saved my green bean casserole!!! Only change I made was to add season salt and pepper to the flour mixture. I highly recommend doubling the quantities, as you'll easily find yourself munching on them. They're that good!!!

[Mama Luka]

I will be making these often for casseroles! I live in East Africa and so I make everything from scratch out of necessity. I made these for a green bean casserole for Thanksgiving. They were easy, cheap to make, and delicious. My husband and I kept snacking on them. They were just like the ones in the can but a bit better because of the fresh taste, they're crispy and melt in your mouth, and the fresh onions are more potent. I sliced them very thinly on a mandolin slicer (very fast and easy if you have one) and followed the recipe closely, except I added a little onion powder and white pepper to the salt before seasoning them at the end. My only advice is to cook them in as large of handfuls as you can because the longer you cook the oil, the darker it gets from all the loose flour that starts to burn and it affects the taste of the onions cooked last, though only slightly