• chef janet

Gluten Free Fried Onions

Remember when you could eat gluten? Those crunchy fried onions from a can?

Here's a gluten-free version that you can use on top of your favorite casserole.


3 shallots thinly sliced into rounds

½ cup superfine white rice flour

2 eggs

1 Tbsp water

kosher salt

oil for frying (safflower, canola, peanut)


small bowl

plastic bag

medium/large pot


dinner plate

thermometer that will go to at least 375°

spider – no, not the creepy crawly kind, one of these

  1. Place about 2 ” of oil in a medium-large pot on the stove. No heat yet.

  2. In a medium-sized bowl, beat the eggs and water with ½ tsp kosher salt.

  3. Place the rice flour and 1 ½ tsp kosher salt into a plastic bag and give a shake. Separate the shallot slices into single rings, add them to the bag and shake well.

  4. Over a plate or bowl, pour the contents of the bag into a colander to separate the shallot rings from the excess flour. Pour the flour back into the bag.

  5. Place the shallot rings into the egg and give a quick stir to coat. Remove the shallot rings from the egg (I used my fingers for this task) and put back into the bag of flour. Shake well.

  6. Heat the oil to 375°. If you don’t have a thermometer, get one. Without a thermometer, you can test the oil for readiness with this method: Drop in one ring. It should sink and then immediately float to the top and bubble vigorously.

  7. Fry the shallot rings in small batches until golden brown. Be careful not to fry too much at once as you’ll risk the oil bubbling over.

  8. Once the bubbling has slowed considerably use the spider to remove from the oil and place on a wire rack to drain. Don’t put on a paper towel-they will get soggy.

Note that gluten-free flour does not brown as quickly or as dark as wheat flour.


©2019 by Chef Janet, LLC