Easy Crispy Onion Strings - The Recipe Critic (2024)

FAQs

Why are my crispy onions not crispy? ›

For onion crisps, you need to deep fry in plenty of oil, as the comments suggest. You should take care that your onion slices of pieces are the same size. Deep fry until golden, then remove from oil and drain well. You should be able to crisp onions in a few minutes.

Don't skip the frying thermometer though—it's important to make sure you're frying at the right temperature so your onion rings come out crispy, crunchy, and delicious. If the oil isn't hot enough, your onion rings can turn out soggy; too hot, and the oil can start to smoke.

Keep warm in the oven: Place the fried onion rings on a baking sheet lined with paper towels to absorb the excess oil. Keep the fried onion rings warm in a 200°F oven while you fry the rest of the rings. Add more oil if needed between batches.

The first is to make sure that you aren't overcrowding the pan when frying the onion. A second reason would be that the oil is too low in temperature which results in soggy onions. Also, make sure to drain the fried rings on a paper towel to soak up any residual oil and then onto a plate.

It was as she explained to me, to cook off the bitterness. I think all it did was soften them quickly before the sugars started to caramelize. As far as I know, there is no way to “plump” onions. But indeed sautéing onions in water gets them soft and clear with less shrinkage compared to sautéing in a fat.

Soaking the onions helps dilute their sulfur content, taking away that pungent, raw bite and leaving you with a pleasant, milder onion that still has some snap to it. Cuisine At Home also recommends maintaining ultimate crispiness by double-dipping the onions in buttermilk and seasoned flour.

Canola oil or Vegetable oil are the best to use for deep frying. PRO TIP: The onions should rise to the top of the oil almost immediately if the oil is at the right temperature. If it's not hot enough, the onion ring will sink (and likely stick) to the bottom and the batter will fall off.

When it comes to batter, ensure it's not too thin or it will drip right off your onion ring. Also, make sure your batter is ice cold, as this makes for a lighter coating when it's fried. In contrast, ensure your oil is piping hot at around 360 to 375 degrees Fahrenheit before dropping in your battered rings.

Adding salt to onions draws out their moisture and softens them. How often have you "sweated" an onion in your cooking life? This predominant cooking technique refers to cooking onion in some fat over low or medium heat, causing it to soften and release some of its moisture (via The Spruce Eats).

To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.

Should you cover onions when frying? ›

The heat and the salt will draw the moisture out of the onions, thus 'sweating' them. Onions will also start to glisten and look wet (ie, "sweaty"!). It sometimes helps to cover the pan at this stage to encourage the release of moisture, but be sure you check your onions and stir them frequently.

The terms “scallion” and “green onion” are used interchangeably to refer to members of the Allium cepa species with the following characteristics: Long, tender green leaves. Stiff white stalks (no bulb) less than half an inch in diameter. Stringy white roots.

To soften them up, you can add a little hot water to them while they are cooking. Once they are soft, if you want to let them cook longer for a caramelized taste, you turn the heat up a little more until they are golden brown and remove them.

Keep storage onions in a cool, dark, and dry place. Moisture and light lead to mold (ew) and sprouting (annoying, though not a deal-breaker), so stow your storage onions (red, yellow, and white as well as shallots and the diminutive pearl and cippoline) in a dry, well-ventilated basket, bin, or large bowl.