The Pioneer Woman Tasty Kitchen
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Onion Strings

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Easy

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Description

I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Best Side Dishes of All Time. They’re light, delicious, and go with so many things!

Ingredients

  • 1 whole Large Onion, Thinly Sliced
  • 1 pint Buttermilk
  • 1 pint All-purpose Flour
  • 3 tablespoons Salt
  • 1 tablespoon Ground Black Pepper
  • ¼ teaspoons Cayenne Pepper
  • 3 cups Canola Oil

Preparation

Place onion slices in a baking dish and cover with buttermilk for at least one hour. Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are all fried.
Eat before your family sees them! They don’t last long.

32 Comments

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Eugenia on 8.24.2012

Does anyone have any idea how long these last (if well hidden)? :) My husband hates canned onion rings, so I was thinking of making a couple batches of these to store and have on hand when I make casseroles. But I don’t know if maybe the reason these taste better is simply that they’re so much more fresh?

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Melanie C. on 11.7.2010

Making these tonight Onion Strings to go onto our Pepper Jack Burgers. I cannot wait! :)

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lissale on 10.5.2010

This dish is AWESOME. I used sweet onion and they turned out so so so yummy. My hubby ate a whole onion by himself.

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Laura on 7.14.2010

These are out of this world, girlfriend. A local steakhouse makes them, and whenever I eat them, they end up making me sick! I need a roll of Tums, ifyouknowwhatImean. But these? Perfection. I’ve made them twice, and no indigestion. The flavor is WONDERFUL, and I love putting them atop burgers. A+!

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bamoran on 1.31.2010

I made these last year for Valentine’s Day and if we weren’t already married my husband would have proposed again!

9 Reviews

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Katy on 7.1.2014

These are TO DIE FOR! I have made them 4 times since I discovered the recipe… Paired with The Pioneer Woman’s Favorite Burger, one of the best dinners I can rustle up!!! Thank goodness for The Pioneer Woman!

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Laura on 1.27.2012

I will eat these on a plethora of different sandwiches, so good!

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Diana Hoekstra on 10.12.2011

Quick (after the soaking), easy, delicious. Just the right amount of crust.

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lilrosi on 12.24.2010

These are absolutely amazing!!! I sliced a few too thin and couldn’t taste the onion, so would recommend slicing between 1/8″ -1/4″ thickness. So divinely heavenly!!!

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Melanie C. on 11.7.2010

Oh my gluteous maximus… these are AMAZING! My husband gave these a score of 11! I can see why some of comments stated they were eaten nearly before dinner… I too almost ate them all pre-maturely for dinner. No more store bought mixes for frying onion rings… add some Guinness and these puppies would tie me over until my next sinful craving.

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