How to Make Fried Onions (Crispy Onions/Birista) - No Batter)
How to make fried onions (crispy onions/Birista) with just one ingredient and some oil (fried or air fryer crispy onions), perfect for topping a green bean casserole, soups, salads, grains, and more! Plus, these onion strings can be ready in as little as 10 minutes.
Peel and thinly slice the onions. You can do this with a sharp knife, a mandolin, or the slicer disk on your food processor, for even-sized pieces.
Step 2: Fry the onions
Heat up about an inch of oil in a large, deep pot. Once hot (over medium heat), add the onion and allow them to fry until browned and crispy (2-4 minutes). Stir occasionally to make sure they're frying evenly.If you do this in smaller batches, then it can take as little as 2 minutes per batch. However, I've found that when frying the whole amount, it'll take about 3-4 minutes.For air fryer crispy onions: preheat the Air fryer (if necessary) to 270ºF/130ºC and then lightly spray the basket with oil, add the onions, and spray them with a little oil too. Then Air fry for 20-30 minutes, tossing/flipping the onions every 5 minutes to make sure they brown evenly, until crispy and golden brown.
When ready, remove the onions from the oil (with a slotted spoon) and place them over a layer of paper towel to absorb any excess oil (optionally blot the top with a second sheet). You can then enjoy the onion strings directly or season lightly with some salt and pepper first.
Make sure to allow the onions to cool entirely before storing; otherwise, they can "steam" and become soggy.
How to Store Crispy Fried Onions?
Make ahead/Store: you can prepare these crispy onions up to 4-5 days in advance (and store in an airtight container) or up to 2 weeks in advance (stored in the fridge). When using, you can re-crisp them in the oven or Air Fryer at 375ºF/190ºC for just a few minutes.Freeze: allow the crispy onions to cool, then place in a freezer-safe bag and freeze for between 4-6 months.
Video
Notes
For bulk frying: as is generally the case with deep-frying, the more onions you have, the longer they'll take to fry. For a large batch, it can take up to 20 minutes.
Remove the onions when a medium-goldcolor: They'll continue to cook for a while after removing from the oil.
To use the leftover oil: the leftover oil from frying the onion strings will have a subtle yet slightly sweet oniony flavor. Use it for other frying or within vinaigrettes, etc., to add an extra layer of flavor. Store it for 2-3 weeks in a jar in the refrigerator.
Raw to fried onion yield: onions can lose up to 50% of their weight when fried. I haven't measured the exact yield, though several sources state that one large onion equals around ½ cup fried onions.
Checking the oil is hot enough: I check this by dipping a toothpick/skewer into the oil. If it starts to bubble around the skewer, the oil is ready. Alternatively, you can use a thermometer. The heat should be around 355ºF/180ºC.
Keep an eye on the onions: once they’ve turned brown, it's practically seconds before they may start to burn - so keep a watchful eye on the pan.
Optional Add-Ins and Recipe Variations:
French fried onions: soak the onion slices in buttermilk (or a buttermilk alternative) for 15-30 minutes. Then toss the onions in flour (or cornstarch or GF all-purpose flour), salt, and pepper mixture. Toss in the oil and fry until crispy.
Spices: if you decide to use flour/cornstarch, you could combine it with several spices for extra flavor. Paprika, chili/cayenne, BBQ seasoning, cumin, etc. Plus salt and pepper, of course.
Cornstarch (optional): you can toss the onions with cornstarch or flour before frying for even crispier results.
Check the blog post for lots of serving suggestions!