Thanksgiving is nearly upon us and that got me to thinking about french fried onions. I decided I must come up with a grain free french fried onion recipe. The results were not disappointing. Not only are they delicious, but it turns out they are really easy to make. I modified this recipe by Pioneer Woman.
First you need an onion. Why hello there little onion.
Slice that little guy up. You want the slices nice and thin, so you can see through them. Repeat after me…thin slices means crispy fried onions.
Strain the onions really well (soggy onions = soggy thick breading). Then toss them in the bag or bowl and shake it up. You want the onions to be coated really well in the flour mixture.Then, toss your oil into a pan and heat it up nice and hot. You want the oil hot. Did I mention the oil should be really, really hot? Once it’s hot start throwing your onions in there. You don’t want to overcrowd them, they need some space. Just trust me on this one.
Once they are crispy and brown, remove them from the oil and let them cool on a paper towel. Try really hard not to eat them all in one sitting.
A couple of notes about these grain free french fried onions:
- These are best eaten or baked on a casserole right away. If left out for awhile they will get soft.
- The grain free coating also does not do well mixed into casseroles. The flour coating turns mushy. They do great baked on top, though.
- 1 onion
- 1 cup tapioca or arrowroot starch
- 1½ tsp unrefined sea salt
- ½ tsp paprika (optional)
- ¼ tsp chili powder (optional)
- coconut oil
- Slice the onion into very thin slices.
- Put the sliced onion strings into a bowl and cover with buttermilk. If you don't have buttermilk, then you can use regular milk with about 1 tablespoon of vinegar for every cup of milk. Soak the onions for at least an hour, up to 24 hours.
- In a separate bowl (or bag) mix together the tapioca or arrowroot, salt, and spices if using.
- When the onions are done soaking, add some coconut oil into a pan. The deeper the oil, the more onions you can fry at one time. I'm cheap and kept it at about ½ inch deep. You do want the onions to be totally submerged.
- Heat the oil over medium/high heat until it's about 350 degrees. (If the onion strings bubble furiously and brown right away, the oil is too hot. You want it to produce small bubbles and a nice sizzling sound.)
- While the oil is heating up, drain the onions and coat really well in the flour mixture.
- Drop small handfuls of the onion strings into the oil and fry for a couple of minutes, until nicely browned and crispy. Stir them occasionally while frying so they don't stick together.
- Remove from the oil and let cool down on a paper towel.