You’ll absolutely love my Gluten Free French Fried Onions, they are so easy to make and much healthier than the ready made kind, they are also Paleo and Whole30.
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Even though I have zero desire to eat canned condensed soup of any kind ever again, I admit that around Thanksgiving it can be hard to miss out on all the ‘holiday food’ because I just want to feel included, but mostly it’s due to the nostalgia factor rather than any real need to eat a green bean casserole made from canned and processed ingredients!
Anyway, my favorite part of the aforementioned green bean casserole was always the French fried onions that graced the top of it.
But, they are fried in wheat flour so that’s big no-no for me now so my only option is to make my own gluten free French Fried Onions!
How to Make Gluten Free French Fried Onions
I’ve tried making gluten free French Fried Onions several times over the last few months and I’ve learned a few things along the way, so here are my top tips for making them
- It really helps if the onion slices are all the same thickness. The easiest way to do this is with a mandoline. You can also do it with a large sharp knife, it’s just a little bit more tricky to get even slices.
- I think it helps to really get crispy gluten free French Fried Onions if you are able to pat dry the onion slices in paper towels before you start.
- Toss the onion slices in the Tapioca starch until they are well coated. As I wanted this recipe to resemble the original French Fried Onions, and to be both gluten free and Paleo, I chose to use tapioca starch. Arrowroot would be a good alternative too.
- The oil needs to be on a medium-high heat. If you are not using a deep fat fryer which will regulate the temperature, you need to watch the Pan very carefully. Do not walk away from hot oil in case it catches on fire.
- To test the oil drop a small amount of tapioca starch into the hot oil, if the oil is ready to cook it should sizzle right away. When you add the onions be careful not to crowd the pan or they will all stick together and not brown properly.
- You need to cook the onions for approximately two minutes and then flip them over in the hot oil and cook for a further two minutes. The gluten free French Fried Onions will continue to brown and crisp up a little more when you drain them onto the paper towels.
Remember that the onions will shrink down as you cook them so it may be worth your while cooking up two or three onions at a time as it’s kind of a messy process with the flour and the oil, or maybe that’s just in my kitchen 🙂
You can store the onions in a ziplock bag but they will lose their crispiness overnight, so if you’re able, it is best to make them fresh on the day you plan to use them.
The onions are fabulous addition to any curry dish or they go particularly well with any kind of grilled meat.
More Paleo Recipes You’ll Love!
You’ ll love my easy, healthy, Paleo Thanksgiving Turkey with Herb Rub, it’s has such a great fresh flavor!
If you’ve enjoyed my Paleo Thanksgiving Turkey then you must try my easy Paleo Pumpkin Pie recipe with a made from scratch Paleo pie Crust and topped with fabulous coconut milk whipped cream!
Cauliflower Cilantro Lime Rice is a fantastic substitute for real rice, it has way less calories and is perfect for people on a Paleo, low carb or Ketogenic diet.
Gluten Free French Fried Onions
You'll absolutely love my Gluten Free French Fried Onions, they are so easy to make and much healthier than the ready made kind, they are also Paleo and Whole30.
- Cut onion in half from root to tip. Peel off outer skin of onion.
Slice onions on the thinnest setting on your mandoline.
Heat oil on a medium heat. To test that it has heated thoroughly, drop a tiny bit of the arrowroot and see if it sizzles.
Dredge the onions in the tapioca starch to lightly dust.
Drop small amounts of the tapioca coated onion into oil and cook for 4 minutes, turning once after 2 minutes. Do not crowd the pan or the onions will stick together and not brown properly.
When the onion starts to brown around the edges it's time to remove it, do not wait until it's really brown or you will have overcooked it.
Remove the onions from oil and place on paper towel to cool. Sprinkle with salt if needed.