Crispy Fried Onions (like the can)

french fried onions

I’m pretty sure there’s no better food on the planet than crispy fried onions.   I could seriously eat the entire thing by myself.

But I shouldn’t … and I couldn’t … or could I?

I know they don’t look like it, but their crispy, light texture is to die for.  They are oh so oniony and there is the perfect amount of salt to keep you comin’ back for more!

The key is to slice the onions SUPER UBER thin, like paper thin.  You’ll need a really sharp good quality chef’s knife for this.  If you don’t have one, I recommend the one at the bottom of this post.

But whatever you do, don’t use a plain kitchen knife, they won’t come out thin enough.

These crispy little onions go perfectly on top of a burger or along side a nice juicy steak, that’s some serious eats right there!

But my reason for making them?  Yup, to top off my green bean casserole!

crispy fried onions


Crispy Fried Onions (like the can)



  • 1 onion, sliced very very thin and then sliced again to cut them in half
  • 1 egg beaten with a Tablespoon of milk
  • 3/4 cup flour, seasoned with 2 teaspoons of salt and 1/4 teaspoon pepper
  • good quality olive oil


  1. Peel and slice the onion into very thin (paper thin) rings, then cut again in half so they aren’t in a circle anymore.
  2. Cover the bottom of a large skillet with olive oil and let it heat up (preferably to 375 degrees if you have a thermometer).
  3. Combine the flour and salt and pepper in a shallow bowl.
  4. Beat the egg with the milk in another bowl.
  5. Set out some paper towels to drain.
  6. Dip some of the onion in the egg and using a slotted spoon drain them. Place them in the flour mixture and using tongs (or a fork) pick them up and bang the excess flour off.
  7. Place them in the hot oiled pan and let them cook for a few minutes until they look crispy on the bottom. If they are not completely submerged in oil, flip them over and cook the other side until golden brown.
  8. Drain on the paper towels.
  9. Repeat until there are no more onions left.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too! 🙂



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  1. Spot on recipe!

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