You'll have to forgive me. This recipe is launching forth before it has reached absolute perfection. But with Thanksgiving just four days away (FOUR DAYS!), I had no choice. Like you, I was desperate for gluten-free, dairy-free and egg-free French fried onions to top my green bean casserole with. I mean, really, what's green bean casserole without French fried onions!?
I thought Whole Foods would have my back with something ready-made. But no luck. So it was off to make my own.
Now, I'm not saying this recipe doesn't deliver—because it surely does. What I AM sayin' is that the perfectionist in me wanted to toy with it one more time to see if I could achieve the lovely, golden, deep fried color that French's delivers. But time is of the essence! These come out super crunchy and onion-y, but not super golden. If anyone wants to take over from here and achieve "golden," have at it and let me know your secret. I am thinking a tablespoon or two of potato flour (not starch) added to the coating? Potato flour browns up much better than rice flour—but too much and it becomes a gummy mess.
ANYWAY, here you go and Happy Thanksgiving (to all of you stateside). Thank you for faithfully visiting my kitchen over the years. YOU are the gluten-free French fried onions on my green bean casserole!
Gluten-Free, Allergen-Free French Fried Onion Recipe
2 cups unsweetened nondairy milk
2 tablespoons fresh lemon juice
Oil for frying
1 very large onion
1 cup superfine rice flour
3/4 cup tapioca starch
2 teaspoons salt, possibly more to taste after cooking
2 teaspoons granulated sugar
2 teaspoons granulated onion
1/4 teaspoon pepper
- In a medium bowl combine milk and lemon juice and set aside to curdle (this replaces buttermilk).
- Peel, halve and slice onion into thin rings. Spot chop the longer onion strings into 1-2" pieces.
- Add onions to milk mixture and soak for 15-30 minutes (this tames the onions a bit).
- Heat about 2 inches of deep frying oil to approximately 325˚F-ish in a medium saucepan.
- In another medium bowl combine rice flour, tapioca starch, salt, sugar, granulated onion and pepper.
- Drain milk from onions and discard.
- Working in small batches, toss onions to coat in flour mixture. If you have one, transfer onions to a mesh strainer to gently shake off excess flour.
- Add to hot oil and fry until onions begin to brown, but not burn!
- Using a slotted spoon transfer to a paper towel-lined plate.
- If you like yours saltier (like my husband does), sprinkle with a little more salt
- Repeat with remaining onions.
- Store in an airtight container and use within a few days.