French Fried Onions

"A homemade alternative to the Durkee brand. I use these for casserole recipes when I can keep them from being eaten first."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by dnsillik photo by dnsillik
photo by PaulaG photo by PaulaG
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Linajjac photo by Linajjac
Ready In:
45mins
Ingredients:
5
Yields:
5 cups
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ingredients

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directions

  • Soak the onions in the milk for 5 minutes.
  • Heat the oil in a large skillet or deep fryer.
  • Take a handful of onions and run them through the flour with a fork to coat.
  • Fry in batches in the oil, stirring as needed to brown evenly.
  • Drain on paper towels and season to taste.
  • Store in an air-tight container.

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Reviews

  1. I was caught making the classic green bean casserole for the holidays and didn't have the Durkees French Fried onions. I had no desire to run to the store so I tried these. They are much easier than I imagined. Cooked up a batch in just a few minutes. (and had to chase the kids out of the kitchen so I had some to cook with!) I salt and peppered the flour before cooking the onions. I will never buy them again! (just have to remember to double the batch...they are so addictive!)
     
  2. I will be making these often for casseroles! I live in East Africa and so I make everything from scratch out of necessity. I made these for a green bean casserole for Thanksgiving. They were easy, cheap to make, and delicious. My husband and I kept snacking on them. They were just like the ones in the can but a bit better because of the fresh taste, they're crispy and melt in your mouth, and the fresh onions are more potent. I sliced them very thinly on a mandolin slicer (very fast and easy if you have one) and followed the recipe closely, except I added a little onion powder and white pepper to the salt before seasoning them at the end. My only advice is to cook them in as large of handfuls as you can because the longer you cook the oil, the darker it gets from all the loose flour that starts to burn and it affects the taste of the onions cooked last, though only slightly
     
  3. You've saved my green bean casserole!!! Only change I made was to add season salt and pepper to the flour mixture. I highly recommend doubling the quantities, as you'll easily find yourself munching on them. They're that good!!!
     
  4. So simple, and so delicious! I needed french fried onions for my green bean casserole. My family loved these. My 19-year-old son, who has loved green bean casserole and the french fried onions since he was little, thought these were better than the store-bought ones in a can.
     
  5. These were better than the French's onions and easy to make with ingredients we all should have at home. Can't wait to make my green bean casserole with these. My house smells amazing.
     
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Tweaks

  1. I was making a dish I learned a while ago with just 1.5 lbs ground beef or turkey and 2 cups rice and a can of either cream of mushroom soup or celery. Wanted to top with French fries onions but didn't have any OR milk! So I'm improvised. I used a couple tbsp of the cream of celery which contains milk (which is what you're supposed to soak in milk) and added some water in a bowl till it was consistency of milk. I then drenched the onion slices which I used a mandolin. Then I added to a deep fryer and fried for a few minutes, not too long since the dish would be baked anyway in a casserole glass dish. I covered the meat and rice (which I added the remaining cream of celery soup to with a little more water to replace the soup I took out for onions) over the entire dish and baked it. Turned out great! Thanks!
     

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