Seriously sinful deep fried Onion Strings that will blow your mind, and your diet. Totally worth indulging in!
Oh em gee.
Seriously overused phrases are the only thing I can think of right now.
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Squee!
Told ya.
These are awesomesauce.
I can’t stop. Someone save me.
I saw these on an episode of The Pioneer Woman. They looked so good I almost cried. I had to try them. So I did. And they were the bomb dot com.
Someone slap me.
In the meantime I’ll be sitting on the counter eating onion strings till you figure out how to stop me from using overused catch phrases.
Peace out!
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- 1 large sweet onion
- 2 cups buttermilk
- 2 cups all purpose flour
- Salt and Pepper to taste
- Canola oil for deep fryer or Dutch oven (you need a lot)
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Slice your onion super thinly.
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Now fill a large bowl with buttermilk and drop the onion strings inside. Cover and set the bowl in the fridge for an hour.
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Mix up the dry ingredients in another large bowl. Set aside till you are ready for it.
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Turn on your deep fryer, or fill you dutch oven with oil. Never fill all the way. You want to leave room for the food and bubbling. 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.
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Pull the onions out of the fridge. Take a handful and let the excess mixture drain off. Dunk the onions in the flour mixture. Then drop them carefully into the oil. Cook until they are golden brown. Takes a few minutes, maybe 4 or 5 tops.
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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.
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You can add some coarse salt over top while still hot if desired.
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Serve with a big old onion-y smile!
Recipe Source: The Pioneer Woman's Onion Strings
I just love these Onion Strings. Seriously scrumptious and wildly addictive. I could not stop shoving them in my piehole. At rapid speed.
You MUST try these. Immediately. Then squeal all kinds of overused catch phrases. They are that good, you won’t be able to think straight. Trust me!
Toodles and smoochies! xx
Maureen | Orgasmic Chef says
I am sure that after you, I’m the one who loves fried onions the most. I make them frequently but not the stringy ones. I’ll have these by the weekend!
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.
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!)
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Want, want, want, want, want. That is all.
john@kitchenriffs 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.
A Canadian Foodie says
Not making these, but you are HILARIOUS.
XO
V
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!
Kate (@KatefromScratch) says
Looks wonderful! Can’t wait to try these.
Joanne T Ferguson says
G’day Kim! We might have to join the Onions Strings Food Society, true!
I am so now craving theses and LOVE LOVE LOVE onions strings too!
Cheers! Joanne
Annamaria @ Bakewell Junction says
Kim,
These look sooo gooood. I would have to make 10 onions, so I had some left for others.
Annamaria
Sally Tews says
YUMM-OOOOOOOOOOO 😉 <3 <3
Emily @ Life on Food says
More fried food!?!?! These are the type of onion rings I love. Skinny and crunchy! Now I just need a big burger.
Valerie | From Valerie's Kitchen says
These have no calories if you pile them on top of a salad, right? 🙂 They look perfect, Kim!
Cassandra Too says
I can imagine that it is really sinful but I wouldn’t mind some of that right now! They look so hard to resist!
Meghan says
I have no doubt these are mind blowing! I’ve been dreaming about them since you posted them on facebook! Must make!
Anna (Hidden Ponies) says
Oh man, I just started making homemade onion strings and they are to diiiiiie for. My husband thinks they should be on every meal I ever make from now on. Your pictures make my mouth water.
Nicole says
What’s the best way to store them and for how long?
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.
Lauren M says
I must have these… pronto! 🙂
Mizz Peller says
I use a mandolin to slice almost anything super thin.
Krystle(Baking Beauty) says
These look so decadent and delicious! I love the store bought version but i’m sure these are 10x better!
Jackie {The Beeroness} says
WHAT DID YOU DO?! I want eat myself sick on those. And not even feel bad about it.
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.
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!!!
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
Sharyn c says
Could these be cooked in an air fryer?
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.
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
Kim Beaulieu says
Hey Sariya. Here’s the recipe I typically use: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-buttermilk-recipe.html. Buttermilk is super easy to make at home if you don’t have time to go buy it. I swear it’s cheaper too. Buying it at the store is expensive. Good luck. Hope you get to try these. They are really good.
Susan W. says
You are evil & I love you! If I keep (over)eating your fabulous recipes I really will be your BIGGEST fan!
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.