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! 😉
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
Thank you thank you thank you! This is my first Thanksgiving since being diagnosed Celiac and making the traditional foods. Then green bean casserole has always been my favorite and this just hit the spot! Thank you!
Hi Susan!
I am so excited to hear that!! Did you just use the French Fried Onion Ring recipe or did you also make the Condensed Mushroom Soup recipe? I genuinely want real feedback, and if you have an idea or think something can be improved, please let me know! Did you have to make any adjustments for other food sensitivities in your family (soy, milk, etc.)? I view my readers as my friends and you may have an idea that I have not thought of that could make any of my recipes even better!
It is amazing how finding an authentic gluten-free alternative to the "real" thing can make being on the gluten-free diet easier to embrace. We do not have to resign ourselves to a life of living without. My motto has become "I have celiac disease, but celiac DOES NOT have me!" We all need to help each other figure these things out, so please let me know if you try any of my other recipes and how they turn out. I've tried so many from other sites and sometimes they work and sometimes they don't, so if something doesn't turn out, let me know and we can figure it out together. 🙂
All the best,
Heidi
How do you store French Fried onions? Refrigerating will make them soggy. Looking for ways to make up several batches and then just have them on hand as I need them. By the way, this is the best website ever. I just found out I can not have gluten, corn, dairy, peanuts or chicken eggs. I thought I would have to eat the same thing over and over or starve to death. You rock.
Thanks, Carla
Can you store these or freeze them in some way?