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French Fried Onions (Gluten Free)

By: Sharon Matten January 06, 2022
No need to drool over the glutenous French Fried Onions any longer. These crispy morsels are simple to make and as good as the originals.
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Servings: 2


  • 1 large Vidalia (or sweet) onion, peeled and cut in half
  • 2 cups almond/soy milk
  • 2 tablespoons white vinegar
  • 1 1/2 cups flour (gluten free one to one)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • peanut or canola oil for frying, 1/2 way up the sides of the dutch oven

No need to drool over the glutenous French Fried Onions any longer. These crispy morsels are simple to make and as good as the originals.


  1. Line a baking sheet with paper towels. Place a cooling rack over the baking sheet. Set aside.
  2. Using a sharp knife or mandolin, thinly cut the onion into 1/4-inch strips. Place into a medium sized bowl.
  3. In a large measuring cup, combine the almond milk and the white vinegar. Allow to rest for a minute until the liquid begins to curdle. Pour over the onions, stir to coat.
  4. Cover the bowl with a lid or plastic wrap. Allow the onions to rest for at least an hour.
  5. In a shallow casserole dish, whisk together the flour, salt and cayenne pepper. Set aside.
  7. In a shallow casserole dish, combine the flour, salt, and cayenne pepper. Set aside.
  8. Place the oil in a large dutch oven Clip a candy thermometer to the side of the pot. Heat the oil to 350 degrees F over medium heat.
  9. Working with around a cup of onions at a time, remove the onions from the liquid shaking off extra liquid.
  10. Place the onions in the flour mixture and toss to coat.
  11. Shake off the excess flour and carefully drop into the hot oil. Use a heat resistant spoon or spatula to separate the onions.
  12. Fry until golden brown, then place the fried onions on the prepared cooling rack. Allow the onions to cool completely.
  13. Store in an airtight container for up to one week.


  • I tried a variety of different flour blends. The other blend that worked quite well was a mixture of 1 cup flour combined with 1/2 cup arrowroot flour. Using plain potato starch was acceptable, but not great.
  • If you have a very large onion, increase the flour to 2 cups.
  • I used peanut oil. You can use another oil like avocado or canola if you prefer.
  • The Pioneer Woman made onion strings. I actually preferred them a little thicker than that and found they came out closer to the more traditional variety.

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