No French’s Fried Onions? No problem! Homemade French Fried Onions are so much tastier than buying the canned ones and have no additives or chemicals!
Expat problem #12954353… French’s Fried Onions. Yes fried onions can be listed among the many problems facing expats around the world. After years and years of living in the USA, we have been accustomed to buying French’s Fried Onions for Thanksgiving Casseroles (or any casserole anytime of the year). They come in a vacuum sealed container, that you just dump over Green Bean Casserole, or my favourite- Broccoli-Cauliflower Casserole, bake slightly and voila! Crispy Fried Onions with 0 work.
Like pancakes and cake, I discovered as an expat that I can just make my own Homemade French Fried Onions and while they are a bit more work than just using a can, they are a zillion times tastier! Actually, I don’t think I can ever go back to eating canned fried onions. I just can’t. I’ve been converted to the dark side and there’s no turning back.
Homemade French Fried Onions taste best when served right away, but you can make them a day or two in advance and store them in an air-tight container. They’ll re-crisp when you bake them on top of the casserole. I like to make them early in the morning on Thanksgiving Day or the night before so my house doesn’t smell like fried onions as my guests are coming in.
May I also suggest making extra Homemade French Fried Onions? Why? You’re going to be snacking on them as you make them and before you know it you’ll have eaten all of the onions. Trust me on this one! They are really that good! And they don’t have that weird after taste that store-bought fried onions have. No additives. No preservatives. And let’s be honest here, while they are extra work, it’s not THAAAAAAT much extra work and did I mention that they are so worth the effort!
And it tastes absolutely amazing sprinkled over my favourite Broccoli Cauliflower Casserole (Recipe Coming Soon!)
- 2 Onions, thinly sliced
- 1 1/4 cup Milk
- 2 cups Flour
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Pinch of Garlic Powder
- Pinch of Smoked Paprika, optional
- Vegetable Oil, for frying
- Pour the milk in a 9x13 pan.
- Heat the vegetable oil in a large heavy bottom pot.
- Soak the onions in the milk while you heat the vegetable oil. Make sure the onions are all covered in milk.
- On a separate plate, mix the flour, salt, pepper, garlic powder and paprika.
- Toss the onions in the flour, completely coating.
- Fry in the oil until golden brown. Stir with a wooden spoon for even frying.
- Use a slotted spoon to remove from oil. Drain on a paper towel lined plate.