Cravings of a Lunatic

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Onion Strings

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Onion strings are a seriously sinful deep fried appetizer that will blow your mind. They are insanely delicious and super easy to make!

Onion Strings cooked to perfection and served on a platter.

Onions strings make a magical appetizer or snack. You can even serve them as a side dish.

They are perfect along side of burgers or smoked sausages. You can even pile them on top of burgers!

Trust me, nothing is better than a perfect burger topped with delicious crispy onions strings.

Onion strings taste very similar to traditional onion rings. However, I prefer the strings for snacking and piling on burgers. I tend to think of rings as more of a side dish.

Onion Strings cooked to perfection and served on a colourful serving platter.

I saw these on an episode of The Pioneer Woman. They looked so good I almost cried so I just had to try them.

I’ve had them in restaurants numerous times but I’d never made them at home. I tend to make onion rings a lot but for some reason I had never made onion strings.

All that changed the day I made these delightful onion strings!!!

After that, I make them all all the time and they are absolutely delicious!

Tips for making Onion Strings:

  • Make sure you use buttermilk for this particular recipe.
  • Slice the onions very finely. The thinner the better.
  • Use a mandoline slicer with caution. Always use the guard!
  • Good quality oil is best. Canola is great for these but vegetable oil would work too.
  • Make sure you shake of excess buttermilk mixture and flour mixture during each step.
  • Use a candy thermometer for your oil to ensure it’s at the proper temperature.
  • Work in batches. They cook more evenly if you don’t crowd the oil.
  • Always use caution when handling oil!
  • Keep a paper towel lined plate nearby to drain excess oil.

What to serve with Onion Strings:

Onion Strings cooked to perfection and ready to make all your guests incredibly happy!

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Onion Strings cooked to perfection and served on a colourful serving platter.
Print
Onion Strings
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 

Onion strings are a seriously sinful deep fried appetizer that will blow your mind. They are insanely delicious and super easy to make!

Course: Appetizer, Side Dish
Cuisine: American
Keyword: onion strings
Servings: 4
Calories: 303 kcal
Ingredients
  • 1 large sweet onion
  • 2 cups buttermilk
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • canola oil for frying, you will need between 1 to 2 quarts!
US Customary - Metric
Instructions
  1. Slice your onion super thinly.

  2. Now fill a large bowl with buttermilk and drop the onion strings inside. Cover and set aside for an hour.

  3. Mix up the flour, salt and pepper in another large bowl. Set aside till you are ready for it.

  4. Turn on your deep fryer, or fill you dutch oven with oil. Never fill all the way to the top. You want to leave room for the food and the oil to bubble up as things cook. Nothing is worse than a grease fire so fill only 1/3 to 1/2 full if using dutch oven option. Bring the oil temperature up to 375 degrees F.

  5. Uncover the onions and drain excess buttermilk mixture. Working in batches, dunk the onions in the flour mixture. Then drop them carefully into the oil. Cook until they are golden brown. This takes a few minutes, about 4 to 5 minutes. 

  6. Use a spider tool to remove the onion strings from the oil. Pop them on a paper towel lined plate to drain off excess grease.
  7. You can add some coarse salt over top while still hot if desired.
  8. Serve with a big old onion-y smile!
Recipe Notes

Recipe Source: The Pioneer Woman's Onion Strings

 

Please remember that nutritional information is a rough estimate and many things can affect the results. If you're on a specific diet I highly recommend calculating recipes on your own. 

 

The nutritional information on this recipe does not calculate the oil used for frying. If you need to calculate that please consult a nutritionalist to get the exact information for frying food in oil. 

Nutrition Facts
Onion Strings
Amount Per Serving
Calories 303 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 708mg31%
Potassium 228mg7%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 6g7%
Protein 10g20%
Vitamin A 200IU4%
Calcium 147mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Onion Strings cooked to perfection and ready for serving!

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Comments

    • Kim Beaulieu says

      Yah, more we have in common. You have to try these. And the shallot rings. Divine. Wish we could enjoy a batch together.

      Reply

  2. Kayle (The Cooking Actress) says

    oh man oh man….these are DANGEROUUUS! If I make these then Michael really WILL be complaining that he’s fat! (That’s his new thing, insisting he’s fat and I made him so, even though he is nooot fat. Maybe he gained a smidge of weight but…he’s the one who told me he couldn’t gain weight! It’s like he challenged me!)

    Reply

  4. [email protected] says

    First shallot rings, now onion strings? Life doesn’t get any better! I’ve often had onion strings at restaurants (get on a burger) but have never made my own. I really should, so I, too, can bliss out! Good stuff – thanks.

    Reply

  6. Choc Chip Uru says

    Fried onions look absolutely awesome, why would I ever get takeaway onion rings if homemade look 100 times better 😀

    Cheers
    CCU

    P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!

    Reply

    • Kim Beaulieu says

      We could barely get them out of the oil before we scarfed them so there were none left to store. I’ve made them 4 more times and still no leftovers. These are really best eaten when you first make, like right away. Sort of like fries. Better hot and fresh out of the fryer. That being said if you had to make them ahead my suggest would be to under-cook them a bit. Store them in an air tight container with a good lid. Then when you want to eat them cook them for a few more minutes in the oil right before serving. I wouldn’t do them any more than 2 or 3 days maximum ahead of time. And even that is risky because the onions would get yucky. Hope that helps. They are so good so I hope you get to try them.

      Reply

    • Kim Beaulieu says

      Ha, have at it woman. I could barely take pics because I was gobbling them up so fast. These things are evil, but freaking delicious.

      Reply

  21. Kati Donahue says

    Just made these today…. for lunch. Shoot, just got grease on my computer (wonder how that got there?) Made a double batch because my Aunt was coming over (there are nothing but crumbs left). Ended up using 50/50 flour/corn starch, and added a little seasoning Greek/Blackened to give it a bit of spice. Thanks for sharing!!!

    Reply

    • Kim Beaulieu says

      So happy you tried them and liked them. I love the flour/corn starch with some spice idea. Thanks so much for letting me know you all enjoyed them. Can’t heart that enough. xx

      Reply

    • Kim Beaulieu says

      Hi Sharyn. Sorry, I was out earlier visiting our horse, then hit a movie with my daughter. Just got in. I left you a message on Aubrey’s page but thought I’d leave this here too. I’ve not tried doing these in an air fryer, but from what I know about them I think it would work really well. My understanding is they use a tiny bit of oil, so should get the same crispness. I can’t say with absolute certainty since I don’t have an air fryer (I swear it might be the only kitchen toy I don’t have, besides a good waffle maker) but think it should work. My suggestion is to do a tiny batch to test first to be sure. I’d do a 1/4 batch and see how it goes. I now want an air fryer.

      Reply

  23. Sariya Qureshi says

    Plz tell me how to make buttermilk at home. .u better reply..im going crazy with all the yummyNess here.i have to try these

    Reply

    • Kim Beaulieu says

      Ha ha ha. I am bent over laughing. Keep on keeping on Susan. I promise there’s some healthy ones coming after Valentine’s. Thanks for reading.

      Reply

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