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Shoestring Onions

Use a mandoline to cut the onions into narrow strips. Serve these crispy fried onions alongside our barbecue sloppy Joes (see related recipe at left).

Ingredients:

  • 2 yellow onions, about 1 1/2 lb. total, quartered and cut into 1/4-inch-thick strips
  • 3 cups buttermilk
  • 2 Tbs. kosher salt, plus more, to taste
  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 2 cups medium-grind cornmeal

Directions:

Put the onions in a large bowl. Add the buttermilk and 1 Tbs. of the salt and stir to coat evenly. Refrigerate for 30 to 45 minutes.

Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.

In a large pot over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 350°F on a deep-frying thermometer.

In a bowl, whisk together the flour, cornmeal and 1 Tbs. of the salt. Remove one-fourth of the onions from the buttermilk mixture, allowing the excess liquid to drip off. Place the onions in the cornmeal mixture and toss to coat evenly. Transfer to a large plate. Gently drop the coated onions into the hot oil and fry until golden brown and crisp, 3 to 4 minutes. Transfer to the paper towel-lined baking sheet to drain, then season with salt. Transfer to the wire rack-lined baking sheet and keep warm in the oven. Repeat with the remaining onions in 3 more batches. Serves 6.

Williams-Sonoma Kitchen.