Easy Crispy Onion Strings - The Recipe Critic (2024)

FAQs

Why are my crispy onions not crispy? ›

To get crispy onions you need to deep fry it in a lot of oil. Sauteing in a shallow pan will result in softened onions as they release their juice slowly and get cooked. Don't add salt as they are frying as it will further draw the moisture out and soften the onions.

Too much batter.

This is almost worse than having batter that's too thin. Instead of staying light and crisp, an onion ring with too much batter will retain too much internal moisture, and as soon as it comes out of the oil, the batter starts getting soggy.

Crisp fried onions

Crispy deep fried onions are called "French fried onions" in Southern cooking of the United States. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish green bean casserole.

Making fried onions is relatively quick, and onion slices are fried in hot oil over high heat. In contrast, caramelization is a slower process where onions are sauteed in oil over medium heat until they are browned and softened.

There seems to be general agreement about preparation of fried onion rings, either for home consumption or in a restaurant: the onion rings should be soaked in cold milk and/or water before frying. It crisps them up. Rather like putting parsley in a plastic bag with the water left from rinsing it to perk it up.

Cooking onions longer at a lower heat results in soft and golden brown onions. This breaks down the natural sugars, so the onions taste extra sweet. We recommend using butter for the best flavor.

Soak your onions in a bowl of ice water before frying

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.

For the aspiring chefs out there, Ramsay revealed that he whipped up the batter for his onion rings with a mixture of flour, rice flour, salt, beer and, surprisingly, gin. “It [the gin] comes from Japan,” he said. “And it's an incredible way of making a beautiful batter that gives a touch of authenticity.

Cornstarch - A secret ingredient that helps the fried onion rings stay nice and crispy even after they have been fried for a little bit. Breadcrumbs - You want to look for Panko bread crumbs, which are a crispy Japanese-style breadcrumb that is much crunchier than traditional plain breadcrumbs.

What onions does McDonald's use? ›

"McDonald's uses both dehydrated onions (that have been rehydrated) as well as actual onions," according to Angel Livingood, a former manager at an Iowa McDonald's. Dehydrated onions are exactly what they sound like: onions that have had their moisture removed and are now dry.

What is the shelf life of French's® French Fried Onions? The shelf life of French's® French Fried Onions is 18 months from the date of manufacture. For optimal taste and flavor, we recommend that you consume our product by the "Best By" date on the package.

As well as being a great addition to lots of easy meals and toppings, organic crispy onion is rich in nutrients and doesn't sting your eyes!

Just leave it to simmer, then if you leave it sitting for a while that might help too. You need to cook them longer, higher temp before simmering or slow cook for alot longer.

An onion with bacterial soft rot is a squishy, brown mess and not something you want to eat. This infection can be managed and even completely avoided with good care and cultural practices, but once you see the signs of it, treatment is not effective.

It's possible that you aren't adding enough fat to the pan at first, and that your onions are sticking. That could be a problem, too. If you're way overly cautious and the flame is very, very low, it could also take a lot longer than 90 minutes, though the flavor will probably also be terrific.