Our crispy onion straws (fried onion strings) are the perfect topping for sandwiches, casseroles, and more.
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These fried onion strings are a great topping for your favorite burgers and sandwiches, like this smoked beef belly sandwich. You can also use them as a topping for your favorite casserole dishes (like green bean casserole) or enjoy as a crispy snack with your favorite dipping sauce.
What are onion straws?
Onions straws (or onion strings) are basically like onion rings, except the onions are sliced into very thin half moons instead of thick rings.
They have a buttermilk and flour batter and are seasoned with salt, pepper, and granulated garlic.
What we love about this recipe
- SIMPLE INGREDIENTS – This easy recipe uses simple ingredients you likely have in your pantry, making it quick to make on the fly.
- CRUNCHY TEXTURE – These onion strings are extra crispy, and provide the perfect crunch to your favorite dishes.
Ingredient notes
- Yellow Onions: The main ingredient! Other large onions like Vidalia onions, white onions, or sweet onions can be used as well.
- Buttermilk: Helps to soften the onions and ensures the coating sticks well. As a substitute, you can use a mixture of milk and a bit of lemon juice or vinegar (about 1 tablespoon of lemon juice or vinegar to 1 cup of milk), just let it sit for a few minutes to thicken.
- All-Purpose Flour: Serves as the base for the coating, giving them a crispy texture when fried.
- Diamond Crystal Kosher Salt: If you use table salt, or any other type of salt, reduce the amount in half.
- Granulated Garlic: You can substitute with garlic powder or leave it out if you prefer a milder taste.
- Ground Black Pepper: Adds a bit of heat and enhances the overall flavor.
- Vegetable Oil: Neutral oil is ideal for frying due to its high smoke point and mild flavor. Peanut oil or canola oil can be used as a substitute.
How to make crispy onion straws
- Start by peeling and slicing the onion into thin half moons. Toss them in a big bowl with some buttermilk and let them soak for about 30 minutes to an hour.
- In another bowl, mix flour, salt, granulated garlic (or garlic powder), and black pepper for the coating.
- Heat up some vegetable oil in a deep skillet. Take the onions out of the buttermilk, dredge them in the flour mixture, and shake off any excess.
- Fry the onion straws in batches until they’re golden and crispy, about 2-3 minutes, then drain on a paper towel-lined plate.
Serving suggestions
Crispy onion straws are a versatile topping that go well with a variety of meals and dishes. Here are some of our favorites:
- Burgers: Add to burgers (think Western burgers) extra crunch and burst of flavor.
- Sandwiches: Use as a topping for sandwiches, especially BBQ pulled pork, brisket, or beef belly sandwiches.
- Casseroles: Add to casseroles as a topping. They add a crunchy layer to dishes like green bean casserole or chicken and rice casserole.
- Chili: Use onion strings as a topping for chili to add texture and a mild onion flavor.
- Baked Potatoes: Top baked potatoes with crispy onion straws, along with sour cream, cheese, and bacon bits for a loaded potato experience.
- Favorite Dipping Sauce: Crispy onion straws are a great snack or appetizer when paired with dipping sauces.
How to properly store leftovers
- Cool leftover onion straws completely, then store them in an airtight container in the refrigerator for 2-3 days.
- To reheat and keep them crispy, spread them in a single layer on a baking sheet and bake at 375°F (190°C) for 5-7 minutes. Avoid the microwave, as it can make them soggy.
Make the best crispy onion straws with this easy recipe! They’re perfect as a topping for sandwiches or a crunchy snack. Try it out, leave a comment with your thoughts, and share your creations on social media—don’t forget to tag us @cookswithsoul.
Onion Straws (Crispy Onion Strings) Recipe
Our crispy onion straws (fried onion strings) are the perfect topping for casseroles, burgers, sandwiches, and more.
Equipment
- Deep Fryer or Cast Iron Skillet
- Sharp Knife or Mandolin Slicer
- Large Bowl
- Deep Fry or Candy Thermometer
- Slotted Spoon
Ingredients
- 1 large yellow onion
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp granulated garlic
- 1/2 tsp ground black pepper
- Vegetable oil for frying
Instructions
- Prep: Peel the onions, remove the ends and slice them in half and then into very thin half moons. Separate the rings and place them in a large bowl.
- Soak: Pour the buttermilk over the sliced onions and toss gently to coat. Let them soak for about 30 minutes to 1 hour. This helps to soften the onions and ensures the coating sticks well.
- Prepare Coating: In a separate bowl, combine the flour, salt, granulated garlic, and black pepper.
- Heat Oil: Heat vegetable oil in a deep fryer, skillet, or pot to 350°F (175°C).
- Coat the Onions: Working in batches, lift the onions out of the buttermilk, allowing excess liquid to drip off. Dredge the onions in the seasoned flour mixture, ensuring they are well coated. Shake off any excess flour.
- Fry Onion Straws: Carefully place the coated onions in the hot oil, a handful at a time, to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy, stirring occasionally to ensure even cooking. Using a slotted spoon or spider strainer, transfer the fried onion straws to a plate lined with paper towel to drain excess oil. Repeat until all onions are fried.
- Serve: Serve the homemade onion straws immediately as a delicious topping for beef belly sandwiches.
Notes
Store leftover crispy onion straws, let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 2-3 days.
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