Gluten-free french fried onions are an even better tasting homemade recipe with a crispy, easy coating made in minutes – just soak, shake, and cook. Now you never have to live without the French’s Onions topping on from-scratch gluten-free green bean casserole or crunchy haystack onion straws again.

a plate of fried onions with a bowl of green beans behind it
Check another treat off the list you’ve had to live without. My easy GF fried onions are great for casseroles, burger toppings, or snacking.

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Seriously, The Best, Gluten-Free Fried Onion Recipe

I’m going to be honest, I did not have high expectations when attempting a gluten-free fried onions recipe. I imagined a messy, complicated process with disappointing results.

Seriously. I could not have been more wrong. From-scratch gluten-free french fried onions are not only simple to throw together, but the end result absolutely blew me away.

Picture those crispy haystack onion straws that are impossible to stop snacking on. Not only could I not stop stealing bites, but everyone in the family wouldn’t stop eating them. I had to make another batch so I would have enough for the Thanksgiving gluten-free green bean casserole made without canned soup.

Whether you need a gluten-free onion straw topping for the traditional green bean casserole or just want to have a guilty pleasure snack, like crispy gluten-free mozzarella sticks made without breadcrumbs, you have found the winning recipe!

I will never use fried onions in a container again!!! I am gluten intolerant and these are the best ever.

—Susan

Ingredient Tid Bits

Make homemade French’s Onions, but with an easy GF recipe. What couldn’t be more to love?! Beware, they disappear fast, so if you are making for something other then snacking, like topping a casserole or as a side for battered gluten-free fish, I would “hide” them from sneaky snackers.

  • Onion – You will need one large Spanish or Vidalia onion for best taste. I have used a yellow onion in a pinch, though, and it still tasted great!
  • Buttermilk / Milk – Rather than buy buttermilk, I used a homemade soured milk mixture, which also works great if you need a dairy-free recipe.
  • Gluten-Free Flour – The brand isn’t really important here. Any gluten-free alternative will work since you only need a small amount.
  • Oil – For frying I use canola or vegetable oil. You will need at least a couple cups, depending on the size of your pan, to make the oil 2 inches deep.

Equipment to Get the Job Done

For optimal results and ease, I do recommend a few kitchen essentials to have on hand.

  1. Heavy-bottomed, deep skillet – This is an investment, but something you will never have to replace. A stainless, heavy skillet is ideal for maintaining the temperature of oil and conducts heat significantly better than cheaper versions. However, a cast iron skillet also works great too.
  2. Instant Read Thermometer – Thermoworks Thermapen is pretty much my most prized kitchen possession. It not only reads meat temps quickly and accurately, but also serves as a candy thermometer, or, in this case maintaining the correct temperature of oil. This is key for cooking the fried onions for an even brown coating.
  3. Wire Skimmer – A wire skimmer quickly removes the onions from the oil, letting the excess oil drip away. If you do not have one, a slotted spoon may also be used.

Watch The Recipe

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Soak the sliced onions

If not using buttermilk, first make the soured milk or dairy-free version. Add 1 ½ tablespoons vinegar to a liquid measuring cup, then add enough milk or milk alternative to make 1 ½ cups total. Stir and let sit for 5 minutes.

Then pour the soured milk or buttermilk in a large bowl. Add the thinly sliced onions and let sit for 10-30 minutes. This helps mellow the onions out. Since they don’t cook very long, it subdues the strong taste of an raw onion. It also helps the flour and seasonings to have something to stick to.

raw onions sitting in buttermilk.
Just a 5 minute soak in buttermilk softens onion’s flavor and helps stick the coating on.

Drain and shake

Use a wire skimmer or slotted spoon to remove the onions and transfer them to a paper-towel lined baking sheet. This will absorb the extra liquid. Add the dry ingredients to large ziplock freezer bag and shake to combine. See, easy prep!

onions slightly drying on a paper-towel lined baking sheet.
Drain the onion slices on a paper towel briefly to get off excess liquid.
a bag of flour coated onions before frying.
Shake in the gluten-free flour mixture and you’re ready to get cooking!

Fry time

Add enough oil to a large, deep skillet so the oil is 2 inches deep. Heat oil over medium heat until the oil reaches a temperature of 350ºF. This will take about 10 minutes to heat up. Make sure the oil temperature is maintained at 350ºF the whole time you are frying. Otherwise the onion straws will be greasy (oil’s not hot enough) or burn.

Without crowding the pan, add the coated onions to the hot oil in 3-4 batches. Stir briefly with the wire skimmer so the onions don’t stick together and brown evenly. Fry for 3 minutes, or until the coating is golden brown. Use the wire skimmer to transfer them to another paper-towel lined baking sheet. Try not to “snack” on them all before using. Seriously.

a thermometer measuring the oil temp.
Make sure your oil maintains this cooking temp so they don’t become overly greasy or burnt.
fried onions being lifted out of oil.
They only need a few minutes for each batch so the cooking goes very fast!

Other Ways To Enjoy Crispy Onion Straws

Of course, french fried onions are the ideal topping for green beans , but what other ways can they be enjoyed? It all depends on how the onions are cut. A thinner slice can turn into haystack onions, dipped in ranch or ketchup. Just like onion rings, they make a great side dish or burger topping.

We’ve used them to top chili, soups, and salads, as well as casseroles (mac and cheese!) or mashed potatoes. Of course, you can’t go wrong with the tried and true – green bean casserole.

overhead shot of gluten-free french fried onions on a white plate
Looking for make-ahead options? I’ve prepped these and froze them. Others have made them successfully in an air fryer.

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a plate of fried onions with a bowl of green beans behind it
4.74 stars (15 ratings)

Crispy Gluten-Free Fried Onions (Easiest Prep)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Gluten-free french fried onions are an even better tasting homemade recipe with a crispy, easy coating made in minutes – just soak, shake, and cook. Now you never have to live without the French's Onions topping on from-scratch gluten-free green bean casserole or crunchy haystack onion straws again.
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Ingredients
 

Equipment

Instructions
 

  • If not using buttermilk, first make the soured milk. Add 1 ½ tablespoons vinegar to a liquid measuring cup. Then add enough milk to make 1 ½ cups total. Stir and let sit for 5 minutes. Pour the soured milk or buttermilk in a large bowl.
    1 ½ cups buttermilk or soured milk*
  • Add the thinly sliced onions to the milk and let sit for 10-30 minutes. Meanwhile, add the gluten-free flour, seasoned salt, and pepper to a large ziplock bag. Shake to combine and set aside.
    1 large Vidalia or Spanish onion, 6 tablespoons gluten-free all purpose flour, ½ teaspoon seasoned salt, ⅛ teaspoon pepper
  • Use a wire skimmer or slotted spoon to remove the onions from the milk and transfer to a paper-towel lined baking sheet to briefly drain. Transfer the onions to the ziplock bag and shake to combine.
  • Add enough oil to a large, deep skillet so the oil is 2 inches deep. Heat over medium heat until the oil reaches a temperature of 350ºF. This will take about 10 minutes. Make sure the oil temperature is maintained at 350ºF the whole time you are frying so the onion straws don't become greasy or burnt. Line a baking sheet with a double layer of paper towels and set aside.
  • Without crowding the pan, add the coated onions to the oil in 3-4 batches. Stir briefly with the wire skimmer so the onions don't stick together and brown evenly. Fry for 3 minutes, or until the coating is golden brown. Remove the onions to the paper towel lined baking sheet to soak up an excess oil. Repeat with the remaining onions until they have all been fried. Serve immediately or use as casserole topping.

Notes

storing tips
Once cooled, homemade fried onions keep for 2-3 days at room temperature in an airtight container. Do not refrigerate or they will become soggy.
To reheat, place them on a dry baking sheet and bake in 350ºF oven until crisp.
I have froze the cooked onions as well. When ready to use, briefly re-crisp in an air fryer or oven. 
Calories: 78kcal, Carbohydrates: 12g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 261mg, Potassium: 147mg, Fiber: 1g, Sugar: 6g, Vitamin A: 100IU, Vitamin C: 3mg, Calcium: 85mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!