April is National Grilled Cheese Month and April 12 is National Grilled Cheese Day. To celebrate I made a variety of Grilled Cheese Sandwiches, a Tomato Bisque, and Onion Straws. These light, crispy onion treats are sometimes called onion strings, onion crisps, or frizzled onions. Whatever you call them I call them delicious.
I have no idea why I thought onion straws would be good served with or on the soup and sandwiches. That was my thought, and it turned out to be a good one.
Let me quickly remind you that I do not have a 100% success rate with deep frying. Just go back to my Oscars Night Golden Fried Night from March. My deep fried goodies were a complete mess except for the eggs. Those Deep Fried Deviled Eggs are still being extolled.
Never one to give up or be deterred I was giving deep frying another try. I read several recipes about onion straws and knew this was going to be a successful endeavor.
The onion straws were wonderful! They were a delicious accompaniment to the soup and sandwiches. One whole onion turned out to be too much for the dinner, so I refrigerated the onion and buttermilk mixture. As it turns out Onion Straws were also a perfect complement to the grilled chicken breast and burgers that The Hubs made the following night.
Onion Straws definitely go in the win column for deep frying. These slightly sweet crunchy beauties will crown many dishes in the future.
- 1 whole onion cut into rings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper
- Vegetable Oil for frying
Peel onions and slice very thinly, using a mandoline slicer. If you do not have a mandline slicer carefully slice with a knife. Unlike onion rings, these do not have to be complete rings.
Separate the onions and place in a low sided dish. Pour buttermilk over onions. Ensure the onions are completely submerged. Set aside and let soak for 30-60 minutes.
In a separate low sided dish combine the flour, baking powder, salt, and peppers. Set aside.
Fill a deep fryer or Dutch oven with oil. Heat to 375 degrees. See note below.
Using a slotted spoon or fork remove some onions from the buttermilk. Transfer to flour mixture. Coat the onions completely with flour mixture. Using a separate slotted spoon, fork, or tongs shake off excess flour.
Carefully drop the onions into the hot oil. Using an appropriate utensil for hot oil, move the onion straws around gently to separate. When they are evenly golden remove from hot oil to a paper towel covered platter.
Repeat with remaining onions.
NOTE 1: As a rule of thumb, you need enough oil so that your food can be kept as separated as possible while cooking, and so that it can be kept fully covered by oil. Overcrowding of a deep-fryer will result in a nothing more than a soggy mess! The oil should be smoking hot before the food is added. A handy test for correct temperature is to toss in a bread cube. It should be a golden color after 30 seconds.
NOTE 2: Once you have enough cooked onions, turn off the oil. The onions in buttermilk will save if refrigerated.