If there’s one thing I love more than cheese on top of casseroles, it’s these gluten-free fried onions. I marinate thinly sliced onions in buttermilk to make them super tender and then dredge them in seasoned gluten-free flour before frying until golden! They’re just as crispy, crunchy, and mouthwatering as French’s fried onions, but this copycat recipe is gluten-free and made from scratch. They’re the perfect topping for casseroles, burgers, salads, and more!

Gluten-Free French Fried Onions Recipe

This simple recipe for gluten-free fried onions is just as delicious as our gluten-free onion rings but slightly easier to make, as the onions don’t need to be sliced into perfect rings. I soak them in buttermilk, which tenderizes the onions and helps the gluten-free flour (seasoned with garlic powder and smoked paprika) to stick better. I always make a batch of these gluten-free crispy onions around the holidays for topping casseroles, but they’re perfect for any time of year!

Ingredients

• Buttermilk: Mix your sliced onions with buttermilk and let them marinate for 30 minutes. The buttermilk removes bitterness from the onions and tenderizes them, making them more flavorful. You can make your own buttermilk by adding 2 ½ tablespoons of white vinegar or lemon juice to 2 ½ cups of milk. Let it sit for about 10 minutes in the refrigerator before using. This also works with dairy-free milk!
• Gluten-Free All-Purpose Flour: Use a 1:1 gluten-free flour blend, like Pillsbury gluten-free flour. The flour gives the onions a crispy coating while keeping them gluten-free. Check out our guide on the best gluten-free flours here.
• Vidalia Onions: I like to use Vidalia onions for this recipe. The flavor is slightly sweeter and less pungent than other onions.
• Seasonings: Mix salt, garlic powder, black pepper, and smoked paprika into the gluten-free flour for added flavor. I also sprinkle extra salt over my onions right after frying.
• Oil: For frying. I recommend using canola, vegetable, or peanut oil as they have a high smoke point and won’t burn easily. The amount of oil needed will depend on the size of your Dutch oven/frying pot. You need enough oil to fully submerge the onions, about 2 to 3 inches deep.

Tips and Suggestions

• You must move fairly quickly when frying the onions because they can burn easily. I always line two baking trays with paper towels before I start frying. Once the onions are done, I remove them from the oil using a slotted spoon and place them on the paper towels to absorb any excess oil.
• I fry my onions in 6 small batches. Frying them all at once causes the oil temperature to drop too much, which will create soggy gluten-free fried onions. Keeping the oil at a consistently high temperature is important for crispy results.
• A thermometer is optional but recommended! The oil should be around 350°F for frying. If you don’t have a thermometer, you can test the oil by dropping in a small piece of onion. If it sizzles and floats to the top right away, the oil is ready to use. My oil took 10-15 minutes to reach 350°F.
• Feel free to swap out the seasonings for your favorites. Cayenne pepper or chili powder would add a nice kick.

Are Store-Bought Crispy Onions Gluten-Free?

I’m sorry to say that those crispy onions you see on salad bars or in those little cans at the store are rarely gluten-free. That includes French’s fried onions in the red and white packaging. They often contain wheat flour, which is a no-go for gluten-free diets. I can sometimes find gluten-free crispy onions in the store (more often around the holidays), but it’s just as easy and usually more affordable to make your own at home.

Why Are My Gluten-Free Fried Onions Not Crispy?

Make sure your onions are sliced thinly, as I’ve shown in the step-by-step photos below. Thinly sliced onions will fry up quicker and crispier than thicker slices. Also, make sure your oil is at the right temperature (around 350°F) and you’re not overcrowding the pan with too many onions at once.

Serving Suggestions

Anytime I want a crispy, flavorful topping for a dish, I add these gluten-free fried onions. There are so many recipes that would benefit from these crispy onions, but some of my favorite serving suggestions are:

Storage Instructions

Let your gluten-free crispy fried onions cool completely before storing them in an airtight container. They’ll stay crispy for about 3-4 days at room temperature. You can pop them into your air fryer or oven at 350°F for a few minutes to crisp them back up if needed. You can also try freezing them in an airtight container for up to 3 months. The texture might change after being thawed, and they’ll likely need to be re-crisped in the oven or air fryer.

More Deep-Fried Gluten-Free Recipes to Try!

• Gluten-Free Mozzarella Sticks
• Gluten-Free Corn Dogs
• Gluten-Free Southern Fried Green Tomatoes
• Gluten-Free Falafel

How to Make Gluten-Free Fried Onions Step-by-Step

Place 2 large sliced onions into a bowl. Pour 2 ½ cups buttermilk over the onions and stir to coat. Let the onions sit in the buttermilk mixture for 30 minutes, stirring once halfway through. Line two baking sheets with paper towels. The towels absorb the excess oil after frying.

Whisk together 2 cups gluten-free flour, 1 teaspoon salt, ½ teaspoon pepper, ¾ teaspoon garlic powder, and ¼ teaspoon smoked paprika.

Pour the flour mixture into a large zip-top bag. (The mixture can be divided between two bags as needed.)

With tongs or a slotted spoon, transfer the onions to the bag with the flour mixture. Zip the bag completely, then shake to coat the onions in the flour mixture.

Meanwhile, in a large, deep Dutch oven, add oil to fill the pot, about 2-3 inches deep. Heat the oil to 350°F. This will take about 10-15 minutes. (A thermometer attached to the side of the pan is optional but can help maintain the temperature.

Fry the onions in 6 small batches; carefully place a batch of onions into the oil, stirring with a slotted frying spoon so that the onions don’t stick together. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove the onions and place them on the towel-lined baking sheets. Sprinkle with salt (to taste).