Frizzled Onions: A Crispy Delight for Every Meal

Frizzled onions are one of those things you just don’t realize you need in your life—until you do. Ever been munching a homemade burger and think, “Hmm, this needs something crunchy and salty on top?” Yeah, me too. Let’s be honest, salads, mashed potatoes, casseroles, even fancy scrambled eggs all get an instant glow-up with a handful of these.

That perfect crisp, the sweet caramelized bite, wow. Suddenly dinner feels like you’re eating at some five-star restaurant. Spoiler: this is actually way easy to make at home, and I’ll show you how.

Essential ingredients for crispy frizzled onions

Okay, let’s not make this complicated. The classic frizzled onions formula is surprisingly simple, and frankly, that’s what I love about it. You literally only need:

1. Yellow onions: These are my go-to for a solid balance of sweetness and bite. Red onions can work too, but yellow just hits right.
2. All-purpose flour: Cheap, basic, and you probably already have it at the back of your cupboard (unless you keep flour in your fridge…yes, I see you aunties).
3. Salt and pepper: Be generous, but not excessive.
4. A neutral oil for frying: Canola, peanut, or sunflower work nicely.

Can’t find yellow onions? White onions will get you pretty close, pinkies up.

Make sure your oil gets hot enough but not “amazing fire show” hot. If you skip the flour coating or try to use cornstarch only, you end up with weird limp bites, and who wants that? I tried it so you don’t have to. Really, just keep it old-school and these frizzled onions are gonna be the star of whatever dish you throw them on.

Step-by-step instructions for making crispy frizzled onions

First, slice your onions thinly. And I mean really thin—like, paper-thin. Grab a sharp knife or a cheapy mandoline (be careful, please don’t lose a finger for onions).

Toss all your slices in your flour, salt, and pepper. Give ‘em a good shake or mix, really make sure every ring or half-ring gets dusted. You want them fully coated, not clumped up.

Get your oil in a pan. It needs to be around 350°F (medium-high heat, bubbling but not angry). Test with one scrap of onion—it should sizzle fast, not just hang out sadly at the bottom.

Drop in your onions. Don’t crowd the pan! Fry in batches or they’ll steam and get floppy. Fry for about 2-4 minutes, tossing once or twice, until golden brown all around.

Scoop ‘em out with a slotted spoon right onto paper towels. Sprinkle a little extra salt while hot. Boom. Ready to eat. But maybe let them cool slightly unless you like the pain of a burnt tongue.

Tips for freezing and storing leftovers

So you made a mountain of frizzled onions (I don’t blame you). How do you keep them crispy for the next round? Trust me, frizzled onions don’t have to be a “one night only” thing.

Let them cool completely before thinking about storing. I learned the hard way that warm onions sealed up = sad, soggy mess.

Use an airtight container. Not plastic baggies—they let in too much moisture.

Don’t mix with other foods in the fridge, or else they’ll pick up weird odors. Separate, always. Keep at room temp for a day, or toss in the freezer for longer explosions of onion glory.

When freezing, lay them out on a baking tray first, freeze, then transfer to a big bag or container. Makes getting a handful easier. I PROMISE you’ll thank yourself in a week when you need a quick crunchy fix.

“I made a huge batch for Thanksgiving and froze the extras. They toasted up perfectly and tasted freshly made!”

— Jess from Oklahoma

Best practices for reheating crispy frizzled onions

Alright, you’ve got your cold or maybe frozen onions. Now, how to get them crispy again—without setting off every smoke alarm in your place?

I go for a baking sheet, single layer. Oven at 350°F, bake for 5-7 minutes. Flip once. Or use your air fryer if you’ve joined that craze. Don’t use the microwave unless you like chewing on onion shoelaces (yikes).

Let cool a bit so they crisp up fully. You can also pan-toast them on medium-low, just don’t add oil—totally unnecessary. They come roaring back to life, trust me. No judgment if you sneak a taste before serving.

Common mistakes to avoid when making crispy frizzled onions

Don’t over-soak your onions in flour, or you’ll get chunks of raw powder in your oil. Learned that lesson on Thanksgiving ’18—bad texture city. Slicing too thick? You’ll get chewy, not crispy, and that’s not the dream.

Another fun mistake: crowding the pan. That’s how you get steamed onions—save yourself the sadness. Also, don’t skip the pat-down after frying. Extra oil is the enemy of lasting crunch.

Trust me, taking a breath and doing each step makes these frizzled onions taste like they came from a family diner (the good kind).

Common Questions

How long do frizzled onions stay crispy?

If stored airtight, at least two or three days at room temp. In the freezer, they’ll keep for a month!

Can I make these gluten-free?

Absolutely! Switch out the flour for a gluten-free blend or even rice flour.

What’s the best oil for frying?

Any neutral oil: canola, peanut, sunflower, or even avocado oil if you’re feeling fancy.

Do frizzled onions work as a topping only?

Heck no—mix them into casseroles, toss them on pasta, or just snack. No judgment.

Can I skip the salt?

Sure, if you need low sodium. They’ll be sweet and crunchy, but the salt makes them next-level.

Give Your Meals an Upgrade with Homemade Crunch

So here’s the scoop—frizzled onions take almost no effort, and they make every dish better. Keep your ingredients simple and stick to the easy steps. Leftovers? Store them right, and you’ve got a secret weapon for any weeknight dinner.

Don’t forget, you can check out true pros at Sunday Table for all the steps with beautiful photos, or see Alison Roman’s take on using frizzled onions in dishes like a dilly bean stew.

If you need even more ideas or guidance, the Food Network has a solid recipe from Kardea Brown I totally recommend. Seriously, why not give homemade frizzled onions a whirl? Your tastebuds will high-five you.

Crispy Frizzled Onions

Frizzled onions are a crunchy, salty topping that elevate burgers, salads, and more with an easy homemade recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Snack, Topping

Cuisine American

Servings 4 servings

Calories 120 kcal

Ingredients

  

Main Ingredients

• 2 large Yellow onions Can substitute with red or white onions.
• 1 cup All-purpose flour Can replace with gluten-free flour.
• to taste Salt Be generous but not excessive.
• to taste Pepper Be generous but not excessive.
• 2-3 cups Neutral oil for frying Canola, peanut, or sunflower oil recommended.

Instructions

 

Preparation

• Slice the onions very thinly, almost paper-thin.
• Toss the onion slices in flour, salt, and pepper until fully coated.

Cooking

• Heat the oil in a pan to around 350°F (medium-high heat).
• Test the oil with a small piece of onion; it should sizzle rapidly.
• Carefully drop in the onion slices, avoiding crowding the pan.
• Fry for about 2-4 minutes, flipping once or twice until golden brown.
• Use a slotted spoon to transfer the fried onions to paper towels and sprinkle with extra salt while hot.

Notes

Let the frizzled onions cool completely before storing. Use an airtight container to maintain crispiness. They can be frozen for longer storage.

Keyword crispy onions, easy recipes, frizzled onions, homemade snack, onion topping