• Rita Winthrop

Crispy "Fried" Onions (GF/DF)

This might be one of the quickest and easiest recipes I'll ever post. But more importantly you'll want to have this on the back burner because these crispy 'fried' onions are great on a green bean casserole, on a salad, on top of a steak, you name it. They are dairy free, gluten free and really not even fried, but you likely wouldn't know the difference.

Using a mandolin, thinly slice an onion. I prefer a sweet onion like Vidalia or white onion - while I haven't tried a red onion, I don't think it would taste quite the same. Then preheat your oven to 375 degrees. In two small bowls place 1/2 cup almond milk and in the other 3/4 cup breadcrumbs, salt, pepper and garlic powder. With small amounts of the onion at a time, dredge the onions into the milk then into the breadcrumbs and place on a lightly oiled baking sheet. Its okay if they are laying in clumps or piles. Once all have been dredge, place into the oven for about 10-15 minutes. Keep an eye on it as they quickly can become burnt. Shake and stir periodically to prevent sticking and burning. And that is it! These are best use n the same day, but if you need to store, you can bring these back to their crispy life with a few minutes under the broiler.


Crispy "Fried" Onions

Prep Time: 3 minutes

Cook Time: 10-15 minutes


Ingredients

  • 1 small sweet onion

  • 1/2 cup almond milk

  • 3/4 cup breadcrumbs

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees. On a baking sheet lightly drizzle olive oil.

  2. Thinly slice one small onion on a mandolin.

  3. In two small bowls place almond milk in one and the breadcrumbs and seasonings in another.

  4. Lightly dredge onions into milk then breadcrumbs and place on baking sheet. Its okay if they overlap and don't try to do this one at a time.

  5. Bake for 10-15 minutes, stirring frequently until golden and crispy.


xx

Rita

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newport, ri