1. Gather your ingredients.
2 or 3 big sweet onions (shallots are a good variation)
enough milk for soaking onions
1 1/2 - 2 teaspoons salt (try the first batch and adjust the salt to taste- mine needed a little more salt)
pepper (you can also add a little cayenne pepper if you wish)
gluten free flour (I used 1/2 cup tapioca flour, 1/2 cup rice flour, 1/2 cup soy flour)
oil for frying
2. Measure gluten free flours, salt, and pepper and put into a zip lock bag.
3. Slice the onions and separate into rings. I chose to fry both the little and big onion slices since I was frying them for a casserole topping.
4. Heat oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle.
5. Soak the onions in milk for a few minutes.
Don’t try to do all the onions at one. Just one batch at a time.
6. Dredge the onions in the gluten free flour. Give them a good coating of flour.
7. Place the onions in the frying pan with the heated oil.
8. When the onions start to float to the top turn them over and cook until just golden brown (mine cooked very quickly).
9. When the onion rings have finished cooking, lay them on a paper bag or paper towels to cool/drain some oil.
10. Store in air-tight container, top your casserole, or eat them!
Of course, I found these to be better than the canned fried onions. They taste wonderful in a green bean casserole. Here is a sneak peak at the green bean casserole I made. I will post the recipe later in the week.
