Fall holiday dinners are coming up fast. You want that classic crunch without the processed ingredients. These homemade French fried onions are the perfect allergen-friendly solution. They are crispy, golden, and completely grain-free for your family.
You can finally enjoy your favorite casseroles again. This recipe delivers a satisfying snap in every bite. It is simple enough for any busy weeknight too. Your kitchen will smell amazing as these fry up.
Why This Recipe Is a Winner
This version is a total lifesaver for holiday hosting. It fits almost every dietary need at the table. You get a perfectly crunchy texture without any gluten or dairy. Everyone can enjoy the same delicious topping together.
These taste much fresher than anything from a can. The coconut milk soak adds a subtle richness. Using cassava flour keeps them light and airy. It is the ultimate comfort food upgrade for your holiday spread.
Simple Method
Making these is much easier than you might think. You just soak the onions and toss them in flour. A quick fry in healthy oil makes them golden and delicious. Even if you are new to frying, you can do this.
The prep time is very short and manageable. You only need a few simple pantry staples. The result is a professional-looking topping made at home. You will feel so proud of these French fried onions.
Simple Ingredients
These ingredients are mostly healthy pantry staples you likely have.
- 1 large yellow onion, sliced into 1/8-inch thin rings
- 2/3 cup full-fat canned coconut milk
- 1 teaspoon apple cider vinegar
- 1/2 cup cassava flour
- 1/2 cup arrowroot starch
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup avocado oil for frying
Step-by-Step
- Thinly slice the onion using a mandoline or sharp knife to ensure uniform 1/8-inch rings.
- In a shallow bowl, whisk together the coconut milk and apple cider vinegar. Add the onion rings, tossing to coat, and let soak for 15 minutes.
- In a separate wide bowl, whisk together the cassava flour, arrowroot starch, sea salt, garlic powder, and onion powder.
- Heat the avocado oil in a large deep skillet over medium-high heat until it reaches 350°F (175°C) or until a pinch of flour sizzles immediately.
- Working in small batches, remove a handful of onions from the liquid, allowing excess milk to drip off, then dredge thoroughly in the flour mixture until fully coated.
- Carefully place the coated onions into the hot oil in a single layer, ensuring the pan is not overcrowded.
- Fry for 2 to 3 minutes, flipping occasionally with tongs, until the onions are golden brown and crispy.
- Use a slotted spoon to transfer the fried onions to a plate lined with paper towels to drain excess oil.
- Repeat the process with the remaining onions and salt lightly while still hot for maximum crispness.
Best Ways to Enjoy It
Pile these high on a green bean casserole. They also add a great crunch to your favorite burgers. Serve them as a savory snack during your next family movie night. They are perfect for dipping too.
Try sprinkling them over a fresh garden salad. They add a wonderful texture to creamy soups. Set the table and share these with your loved ones. They make any meal feel extra special and fun.
Keep It Fresh
These stay best in an airtight container at room temperature. They will keep their crunch for about two days. Do not put them in the fridge. The moisture will make them soggy quickly. If they soften, just pop them in a 350°F oven for five minutes.
This brings back that satisfying snap instantly. You can also freeze them for up to a month. Just reheat them directly from the freezer in the oven. This makes meal prep for the holidays even easier.
Pro Tips
- Don’t skip the coconut milk soak for the best flavor.
- Avoid overcrowding the frying pan to keep them crispy.
- Use a mandoline for perfectly uniform onion slices.
- Make these a day ahead to save holiday cooking time.
- For Thanksgiving, double the batch for big hungry crowds.
- Add a pinch of smoked paprika for extra smoky depth.
- Salt the onions immediately after they come out of the oil.
Ways to Switch It Up
- Swap avocado oil for refined coconut oil for a different flavor.
- Use red onions for a slightly sweeter and colorful finish.
- Add chili powder for a spicy kick on your favorite salad.
- Use a gluten-free all-purpose flour if you are not Paleo.
Common Questions
Can I bake these instead?
You can bake them at 400°F for about 15 minutes. They will be less crispy than the fried version. Spray them well with oil before baking for better results.
Will kids eat these?
Yes, kids absolutely love these crispy onion straws. They taste just like tiny onion rings from a restaurant. They are a kid-approved way to add veggies to dinner.
How do I know the oil is ready?
Drop a tiny bit of flour into the hot oil. If it sizzles and bubbles immediately, the oil is ready. Using a thermometer is the most accurate way to check.
I hope these crispy onions bring a little extra joy to your holiday table. They are such a simple way to make everyone feel included at dinner. Happy cooking!
— Alex
Paleo & Vegan French Fried Onions (Whole30, AIP)
Ingredients
- 1 large yellow onion, sliced into 1/8-inch thin rings
- 2/3 cup full -fat canned coconut milk
- 1 teaspoon apple cider vinegar
- 1/2 cup cassava flour
- 1/2 cup arrowroot starch
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup avocado oil for frying
Instructions
- Thinly slice the onion using a mandoline or sharp knife to ensure uniform 1/8-inch rings.
- In a shallow bowl, whisk together the coconut milk and apple cider vinegar. Add the onion rings, tossing to coat, and let soak for 15 minutes.
- In a separate wide bowl, whisk together the cassava flour, arrowroot starch, sea salt, garlic powder, and onion powder.
- Heat the avocado oil in a large deep skillet over medium-high heat until it reaches 350°F (175°C) or until a pinch of flour sizzles immediately.
- Working in small batches, remove a handful of onions from the liquid, allowing excess milk to drip off, then dredge thoroughly in the flour mixture until fully coated.
- Carefully place the coated onions into the hot oil in a single layer, ensuring the pan is not overcrowded.
- Fry for 2 to 3 minutes, flipping occasionally with tongs, until the onions are golden brown and crispy.
- Use a slotted spoon to transfer the fried onions to a plate lined with paper towels to drain excess oil.
- Repeat the process with the remaining onions and salt lightly while still hot for maximum crispness.
