Gluten Free Crisp French Fried Onion Topping, Recipe


I never even considered that I could make my own French fried onions until I needed some that were gluten free, for a green bean casserole. Now I know that these are quite simple to make (though somewhat time consuming), and a lot of fun!  I was so proud of myself when I tasted them! “Wow, I MADE those!!”

I sliced a large red onion into thin slices, and chopped them just a little bit to be more fitting as a casserole topping.

Next, I put them all in a bowl, poured on enough milk to cover, and let them soak for a few minutes. If you need to watch out for dairy in addition to gluten, you could probably use broth instead.

This recipe shows you how to make the onions gluten free. If you don’t need to be gluten free, you can use regular white all-purpose flour instead of the gluten free, and if you do, just add a teaspoon sugar and an extra 1/4 tsp salt to it to give it a little bit more flavor.

The original recipe for these onions used a mixture of different gluten free flours: tapioka, rice, and soy flours. Since I don’t need to cook gluten free every day, I don’t have all these ingredients on hand. So, after checking with my sister-in-law, who eats only gluten free, I decided to go with the gluten free bread mix that she gave to me, to use for breading around the onion rings:

 Here’s a list of the ingredients from the bread mix:

I thought this seemed like the perfect mix, although gluten free Bisquick will work as well. Or you can use whatever you have on hand and make your own mix. Add a teaspoon of sugar if not already added, and an extra 1/4 tsp salt, just to get that extra little bit of flavor.

I also added some salt; I started with 1/4 tsp of salt for 1/2 c of bread flour mix, and later decided I should have added a little bit more. This is reflected in the recipe below. I ended up using 3/4 c of flour mix altogether for this one large onion. And I forgot to add pepper… But I did add this as well to the recipe below. So next time I make these fantastic onions, I will include the pepper. I suggest to try just a pinch, but you might have a different preference; I would love for you to leave me a comment on what you ended up with and how you liked it.

When I had my flour mixture ready, I tossed the onion slices with the flour until well covered, just a handful at a time.

I filled a medium sized pot with about an inch of canola oil, and heated it over medium-high heat. After I suspected the oil was getting hot, I flicked a little droplet of water into the oil now and again, until I saw that it sizzled.

NOTE: A word of caution is needed here: Anytime you deep fry at home, you should be careful to not over heat the oil, and be aware that hot oil can be a fire hazard. I always keep a lid handy for my pot, in the even of a fire. A fire extinguisher nearby is a good idea as well. Here’s a link with some helpful safety tips.

A handful at a time, I gently put the breaded onions into the oil, still on medium/high heat. At first, it sizzled quite dramatically, but quickly settled down and fried more gently for the next few minutes.

After a few minutes I turned the onions over, and continued to fry a while longer. The cooking time will vary depending on how hot the oil is.

When they were nicely golden brown, I used a slotted spoon to remove the onions from the pot onto a cookie sheet lined with paper towel, to drain and cool. Just be aware that they brown quite quickly toward the end of the cooking time, so pay attention so they don’t end up too dark.

A small batch at a time, and I ended up with a nice little pile of crisp onions. They were crispy all the way through, just the way I like them. I was so excited!

I used these crispy fried onions for my new Gluten Free Creamy Green Bean Casserole (click the link to try it!), both inside and on top. Since I made this casserole one day in advance, I put the extra onions in a bag to save for topping. However, when I was going to use them, I found that they were no longer crispy. So, while the casserole was baking, I put them in an oven safe dish next to the casserole, hoping they would crisp up again. It worked like a charm! They were delicious, and so was the casserole! I WILL be making these onions again, that’s for sure! And if I don’t need them to be gluten free, I will use regular all-purpose flour instead of the gluten free mix, that should work just fine as well. But for now, I know that I have a wonderful gluten free alternative to my green bean casserole!



4.7 from 3 reviews
Gluten Free Crisp French Fried Onion Topping, Recipe
Prep time
Cook time
Total time
These Crispy Fried Onions are a wonderful gluten free alternative to French's French Fried Onions.They make an excellent topping on Green Bean Casserole.
Recipe type: Side dish
Serves: 8
  • 1 large onion, thinly sliced
  • Milk to cover
  • ¾ c gluten free breadmix, bisquick, or a blend of tapioca flour, rice flour, and soy flour (add one tsp of sugar, and an extra ¼ tsp of salt; also add this if you use regular all-purpose flour, for those who do not need to be gluten free.)
  • ½ tsp salt
  • pinch of pepper
  1. Pour onions into a bowl, and add milk to cover. Let soak for a few minutes.
  2. Mix together the flour blend, salt, and pepper.
  3. Remove onions from the milk, and toss onions with the flour mixture, a small batch at a time.
  4. Heat oil over medium / high heat, until a drop of water sizzles.
  5. A small batch at a time, gently put breaded onions into the oil, and fry until golden brown. Flip them over halfway through.
  6. using a slotted spoon, remove from oil and let them drain and cool on paper towel.


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16 Responses to “Gluten Free Crisp French Fried Onion Topping, Recipe”

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  1. Kelly says:

    These onions and the green bean casserole were delicious!!! The homemade g-free onions are ten times better than store-bought fried onions. What a great alternative to traditional green bean casserole!

  2. Vickie Silverman says:

    If you are gluten free you CAN NOT use beer.

    • Terese says:

      Wow, how very true! Thanks for bringing that up to me, I will edit out this alternative to milk. Better stick to other options if milk can not be used.

  3. You can use Gluten Free Beer (Redbridge is FABULOUS!!!)

  4. Father Yod says:


    Great basic recipe. I too make a GF green bean casserole, although rather than using mushroom soup I make a Shiitake Ginger Cream Sauce from Epicurious <>. Anyway, these were great. They also made me very happy I got a mandolin as a present last year. Thin slicing was easy. For the marinade I mixed half milk, half GF amber beer (personal preference for beer battered rings). Rather than a red onion, I had a large Vidalia on hand so I used that, and the sweetness was not out of place. I also had GF Bisquick, so I used that and added 1 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, 2 tsp granulated garlic. This mix worked for my taste, and gave the resulting rings a bit of a kick. I had been planning on doing something baked until I ran into your recipe. Thanks!

  5. Carolyn says:

    When making the gluten-free fried onion rings for casseroles, how far in advance can these be made/ How well do they keep? What is the best way to store them? I’m hoping to make these a couple of days before Thanksgiving, but concerned about how long they will last and stay crisp. Any info?

    • Terese says:

      I find that they will get soggy easily if you store them, so that’s one thing I don’t like so much about them. But I’m thinking the best way to store them would be in the freezer, then thaw on a plate without cover so that they hopefully will be crispy still when ready to use. I would also think that they can be placed in the oven on 250 to crisp up, maybe turning them over a couple of times if you have too many to place in a single layer; I will experiment a little, hopefully in the next two days, then I’ll let you know how it goes. It definitely would be helpful to be able to make them ahead of time for a holiday like Thanksgiving. Also, when making gluten free, I’m thinking they will not keep for long if not in the freezer; I’m not gluten free myself, but I have heard that gluten free baked goods does not keep nearly as well as wheat products. So I’d think you’ll either have to use the day of, or put them in the freezer.

    • Terese says:

      OK, I did some testing; first off I should say that mine were not super crispy from begin with this time as I tried to speed up cooking by raising the temperature a little bit. That was a mistake as I had to remove them from the oil before they burned, which caused the onions on the inside to be a little bit soft still, even though the outside was crispy. They were still good and could be used as is if we needed them right away, but the problem is that the moisture inside will caused them to soften in storage. I still did learn a little bit about how to store them best:

      1.I put portion in a zip lock bag on the counter, and kept it partly open overnight. These were the worst off; they were very soft the day after.

      2. One portion was placed in a zip lock bag in the refrigerator, still soft.

      3. The last portion was put in a zip lock into the freezer, then left to thaw with the bag fully opened to let condensation escape. This worked very well, and they seemed to be about as crispy as when I first made them.

      One thing that does work to crisp up soft onions, is to bake them for a little while in the oven. Try 250 for 5 minutes at a time, watching closely so they don’t burn.

      I think the best option to make ahead and keep them crisp, is to fry them on medium heat, which takes longer, but the onions will have a better chance at getting crispy all the way through. Store in the freezer, thaw in an open bag or on a plate, and if needed, crisp them up in the oven on 250 for a few minutes.

      I hope that helps!

  6. Jill Whittle says:

    Thanks for this great recipe. I have to cook gluten free and these turned out as great as you said. Green bean casserole is back on the menu.

  7. Sarah says:

    I made these for a GF greenbean casserole , but i used an egg thinned with a bit of milk to soak them in, then tossed in GF bisquick mix. I didn’t have enough left to see if they got soggy overnight, but they stayed pretty crispy sitting on the counter (I made them at about 10 am, put them on the casserole about 4 pm). If you are using them in a recipie, you can always use them if they are soggy, just put them on the casserole and then bake. if it’s something that has to be in the oven for more than about half an hour, you may want to wait til the last 15 to 20 minutes to add, so they don’t burn.

    • Terese says:

      Thank you for your comment and for sharing your experience regarding how to keep the onions crisp. I’ll bed the egg helps get more breading cling to the onions, which does sound very good. I’m thinking the thicker liquid will make more of the flour mix to stick to them. Maybe I’ll try that sometime.

  8. Jodi says:

    There is no problem with sogginess after frying at all if you just put them in the refrigerator and DO NOT cover them. I just had mine in the fridge for over a week and they are still crispy. I just put them on a tray or sheet in a single layer and put them on the top shelf on top of the drinks- they will remain crispy- never did have to re-heat them. I do the same thing with crispy fried chicken- it will stay crispy if you don’t cover it.
    Also tried it with a sweet onion- like a Vidalia or Walla Walla or Texas sweets- great.
    Also made a batch with coconut flour- thought it would taste funny, but not at all- I almost like it better than the GF flour I usually use (King Arthur brand)

  9. Wendy says:

    I ended up making our traditional casserole BUT I used your recipe for the homemade fried onions and they were a BIG hit! My boyfriend was not too sure about me making them at home as opposed to buying French’s Fried Onions, but he couldn’t get enough. Thank you for posting!

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