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Recipe: French Fried Onions

Posted by on November 26, 2012

Sometimes, it’s the simplest things that make us feel comforted and complete. For me, because I’m a Southern American, I like my fried foods and sadly, on the Gluten Free diet, that is not at all easy to do with some taste and class. So it was one of my first challenges boldly taken up in order to find a way to give myself some comfort when I needed it. This is also a building block recipe that we’re going to be doing this month to head up towards Christmas. Anyone know what French Fried Onions go with? Well, come back to find out for sure later this week. This is part one of the Ultimate Side Dish Recipe, there’s two more to come. No Christmas is complete without it, but we’ve done it with a twist. But for now, the super tasty French Fried Onions

French Fried Onions

Difficulty: 2 out of 5, due to dealing with hot oil
Time: 20 or so minutes active; 1 hour passive
Yield: One serving per Onion

Mise en Place

Chef’s Knife
Cutting Board
Deep Fried or Chicken Fryer Pan
Oil to appropriate levels for frying
Tongs or Fryer mesh
Paper Towels
Bowl big enough to have paper towel in it to absorb excess oil
Plastic ziplock bag


One cold onion
1/2 cup of any type of milk (dairy, coconut, rice, etc)
1 cup sorghum flour
1/2 cup tapioca or potato starch
1/2 tsp Baking powder
This is actually a simple recipe, and not one I currently have a good picture of since the pics turned out really dark, I’ll keep the instructions really simple. First and foremost, keep your onion cold. This will prevent many tears. Then cut off both ends of the onion and slice off into rings. Place rings in the plastic bag and let them soak for about an hour with the milk in the fridge. Go do something else for a bit.
Come back and let the milk out of the bag. About twenty minutes until you’re ready to cook, come back and turn up the deep fryer to 375F.
Mix together in a bowl the sorghum flour and potato starch, along with the baking powder and any seasonings you might like such as garlic powder, onion powder, or just some creole seasoning. Add water until it’s a batter paste that you think looks right. It should be a bit goopy. Toss a handful of the rings into the batter and use a spatula to coat them with the batter. Then when the oil is fully heated, using the tongs (Or in my case, giant chop sticks), drop the battered rings into the hot oil separately and let them turn golden brown. Turn them out onto the paper towel in the bowl when done to absorb extra oil and let cool until eatable. Try with mustard, ketchup, or even mayonnaise.
Pretty simple, no? Just wait till you see what else this can turn into.




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