What if you could transform your holiday meals into irresistible masterpieces by adding bite-sized onion rings? Oh, yes! In a nutshell, that’s crispy fried onion. This healthier homemade version (no deep-frying!) This is healthier (no deep frying!)

These are easy to make and ready in only 10 Minutes. They require just five ingredients. You can’t wait to try them. We’ll show you exactly how to do it!

Crispy Fried Onions: Their Origins

Crispy fried onion is a favorite ingredient in many different cuisines. That’s why they know that they are good! French fried onion is a popular garnish in Scandinavia, and they are also deep-fried in Southern cooking. In the Middle East, they’re popular in mujadara and India in biryani.

In many Asian countries, including Indonesia, Taiwan, and Thailand, a shallot-based creation is used on everything from Rice, Satay, Gado Gado, and more!

How to make gluten-free fried onions

These crispy wonders start with thinly slicing a shallot (or onion) and then tossing them in a mixture consisting of brown rice flour and garlic powder. Some methods of crispy fried onion use a batter. We kept this version simple.

It’s now time to fry! For maximum crispiness, it’s important to keep enough space between the onion. Use a large pan and work in batches.

What are some more success tips?

  • Add the onions to the pan after it has reached a HOT temperature.
  • If they aren’t browning, turn up the heat.
  • If they are browning quickly, reduce the heat.
  • Too much oil can make them soggy


  • 1/4 cup of thinly sliced yellow or white onion*
  • Brown rice flour* 1 tbsp (or all-purpose if it is not gluten-free// see notes about other flours).
  • Garlic powder 1/4 tsp
  • Use 1/4 teaspoon each of sea salt and pepper
  • Avocado or olive oil, one tablespoon (plus as much as necessary)


  • You want to make sure that the onions are cooked evenly and crisp. To do this, you need to ensure that your onion slices are as thin as possible (about 1/16 inch). It’s best to cut the onion into quarters (or halves if the onion is large) and then slice with the cut side on the cutting board. You could also use a Mandolin.
  • Combine the rice flour with the garlic powder, pepper, and salt in a small bowl.
  • Add the onion slices and mix well, breaking apart any pieces that stick together.
  • Heat 1/2 Tbsp of oil in a large pan (preferably cast iron) on medium heat. Sprinkle some flour in the oil to test it. The oil should be able to make a noise but not burn.
  • Add the onions to the hot oil in one layer.
  • Fry for 5 minutes until golden brown on both sides. Stirring occasionally and reducing heat as necessary to prevent burning. Repeat with the remaining 1/2 Tbsp of oil and the onion.
  • You can use them in green beans, casserole (recipe to be posted soon), spaghetti, and salads.
  • Fresh is best. Once cooled, they lose their crispness.

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