I dare you to to say you won’t like these. My son, who picks at almost every vegetable and fruit there is, devours these. Surely there is some sort of rule in place that nothing can be bad when fried, right?
We recently went to a local burger restaurant here in St. Louis. They are very well known for their burger variety. Subconsciously, I was only considering ordering burgers that had onion straws. Then it occurred to me – these CAN’T be that hard to make. So on our next family burger night, I set out to try it. And….score!
The good news with these is that at least they aren’t DEEP fried. That does make a (well, slight) difference in it’s health. I saute them in olive oil, which is much better than bathing them in a sauna of vegetable oil. I haven’t tried baking them, but that may be my next move with them. I’ve heard if you spray PAM on the top of them, they will crisp up – it’s worth a try. I’ll let you know how it turns out when I do it.
I have a feeling that you and your family will love these as much as me and my family do. Make sure to make more than you think you need – at least at my house, they seem to disappear before the burgers are done!
Easy Onion Straws
- 2 Vidalia onions sliced into rings
- 1/4 cup of flour
- 1/4 cup of bread crumbs I use Panko, but you can use regular if you don't have Panko
- 1/4 cup of parmesan cheese
- 1/2 tsn garlic powder
- 1/4 tsn salt
- 1/8 tsn pepper
- 1/2 tsn parsley
- 4-5 eggs
- 1/3 cup of milk
- olive oil for sauteeing
- Mix the breading together in a shallow bowl. Get a separate bowl and whisk the eggs and the milk together.
- Preheat a saute pan on a medium heat. Cover the bottom with olive oil. Let the oil get warm.
- Soak the onion rings in the egg mixture, let the excess drip off and then put them in the breading. coat them well.
- Put the rings in the saute pan. When you drop them in, you should hear a sizzle. Let them cook for a good minute on one side and then flip them. They will turn a pretty brown color. Make sure you cook them long enough to get brown and crispy, then they become incredibly sweet.
- When they are done, take them out and place them on a plate with a paper towel, to help drain the excess oil. Sprinkle some salt on top of them.
- As you are cooking these onion straws in batches, you may need to add more olive oil. Just make sure that the olive oil coats the bottom of the pan.