Onion Straws

Onion straws are thin slices of sweet onion lightly breaded and deep-fried until golden and crispy. Enjoy on their own or serve with Chipotle Pepper Aioli as the perfect party appetizer. They are also delicious served over grilled steaks, barbecued burgers, smoked chicken, and even mac and cheese.

Have you ever tried onion straws? If you haven’t, you are missing out on a treat. They are just that good. There is just a special place in my heart for little bits of onion breaded and fried to golden perfection. Now add my Chipotle Pepper Aioli dipping sauce, and you have yourself a real treat.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Mayonnaise: I used Duke’s, but you can use your favorite brand.
• Lemon Juice: Use fresh lemon juice for the best flavor.
• Chipotle Peppers: They are packed in small cans with adobo sauce. You can find them in the Hispanic food section of most grocery stores. Store the remaining Chipotle peppers in adobo sauce in an airtight container in the refrigerator for up to a month or freeze them for up to 3 months.
• Onions: Vidalia Onions are the best for crispy straws because they are a little sweeter than other onions. Any good firm yellow or white onion will make delectable onion straws.
• Buttermilk: Store-bought works, but if you’d like to make your own, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for about 5 minutes.
• Smoked Paprika: Don’t confuse this with sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a lot of flavor dimension.

How to Make Onion Straws

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Start by cutting onions into thin slices. Soak them in buttermilk for an hour or overnight.
2. In a small bowl, mix the garlic, mayonnaise, lemon juice, and chipotle pepper. Cover the bowl with plastic wrap and refrigerate while you bread and fry the onions.
3. In a shallow plate, mix flour, garlic powder, salt, black pepper, cayenne pepper, and smoked paprika.
4. Heat vegetable or canola oil in a Dutch oven or heavy pot. Using tongs, remove the onions from the buttermilk and toss them in the flour mixture.
5. In small batches, drop into the heated oil and use the tongs to separate them. Fry for 1-2 minutes, until golden brown and crispy.
6. Remove from oil and place on paper towels to drain.

Preparation Tips For Success

• Slice your onions thinly. If you have a mandoline slicer, use it. If not, a sharp knife will work just fine.
• Soak the onion slices in buttermilk for at least one hour up to overnight. Soak them in an airtight container in the refrigerator.
• Dredge the onion slices well in the flour mixture and shake every so gently.
• When frying, work in small batches and use the tongs to gently separate large clumps in the oil before they fry together.
• Remove fried onions to paper towels to drain excess oil.

If you have a deep fryer and it is easy to use and clean, by all means use it. However, there are other alternatives. Use a good, heavy Dutch oven or skillet to help maintain temperature. Try to maintain a consistent oil temperature of 375 degrees. Use a candy thermometer and remember that when you add a batch of onions, the temperature will fall, so you will need to compensate by turning the heat up slightly. When you remove the fried food, the temperature will rise, so you will need to turn the heat down slightly.

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