Ever have one of those moments, when it seems that out of nowhere an idea enters your head and you wonder why on earth you never thought of it before?? I had one of those moments last night…so much so, that I decided to make French Fried Onions at 11pm!
A childhood memory came up last night as I was chatting with a childhood buddy on Facebook. When we were kids and we had sleepovers at her house, in the morning her dad would make French Toast and with the left over Milk/Egg mixture and flour, he would make “French” Bacon! I know it sounds weird but it was so good! So I thought to myself, French Toast, French Bacon…wonder if that process would work for French Fried Onions??!! I couldn’t wait until next week to find out so, I experimented last night! I was really impressed with the outcome, the GF French Fried Onions came out the crispiest of all the recipes I have tried over the years. All I have to do now is try it in Green Bean Casserole, which I am getting ready to do I write this.
The recipe that I posted before, inspired from Gluten Free Mommy was pretty much all there except for the egg. Easy enough. So, I just cracked the egg, beat it and added it to the milk that I used for soaking the onions!
One last change I made was using little white boiler onions. I thought they would look more like the little onions in the can.
Gluten-Free French Fried Onion Rings
1 (16-oz.) bag of Boiler Onions, peeled and sliced into rings
Approximately 3 cups of Milk (or dairy substitute)
1 Egg, beaten
1 1/2 tsp. Salt
1/8 tsp. White Pepper
Gluten Free Flour Blend (I used 1/2 cup Expandex Modified Tapioca Starch, 1/2 cup Sweet Rice Flour, 1/2 cup Soy Flour)
Oil for Frying
Measure out your flours, salt and pepper in a bowl, use a whisk to incorporate all the dry ingredients, set aside.
In a separate bowl add milk and beaten egg, whisk to incorporate. Add the sliced onion rings to the milk/egg mixture and let soak while oil is heating.
I put about an inch or so of Canola oil in a dutch oven and allowed it to get hot. You will know if the oil is ready by flicking a few drops of water into the oil and if it sizzles, it’s ready.
I put a few of the pre-soaked onion rings (allow excess milk/egg mixture to drain off) into the bowl with the flour mixture. Stir to coat (tip: whenever I go to Pei Wei, I always snag a few sets of disposable chopsticks to use when dredging onions in flour…this helps to avoid getting a club hand).
Place onions in the hot oil, a few at a time and allow to cook for a couple of minutes until brown.
Remove, drain and add extra salt if you want.
Repeat until all of the onions have been cooked!
There were 3 major differences in this batch of French Fried Onions over the recipes I have used in the past, all because of an egg.
- This batch of French Fried Onions were significantly crunchier that the first batch, which were a bit more greasy.
- The onions browned up much better and
- The breading stayed on the onions and did not flake off as it always has for me in the past.
Even if you have your own favorite recipe and do not use this one, try adding an egg to the milk!
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