A short story about the recipe
I can still remember the first time I tried crispy onions. They came as a crunchy topping on a casserole dish, and I instantly became obsessed. That salty, golden crunch added the perfect contrast to the creamy base beneath—and I knew I needed to learn how to make them myself.
For years, I made them the traditional way—deep-fried in a pot of oil. And while they were delicious, they left my kitchen smelling like a fryer for days. Plus, the mess was unreal. Then one day, I had an idea: why not try making them in the air fryer? I wasn’t sure if they’d get as crispy, but I gave it a shot. And wow—they were even better. Crunchy, flavorful, and not greasy at all.
Now I make a batch of these crispy onions every week. I sprinkle them on everything—salads, burgers, soups, mashed potatoes, and even scrambled eggs. They’re also amazing as a snack straight from the bowl. What I love most is how guilt-free they feel compared to the store-bought kind or deep-fried versions. Plus, it’s much easier to clean up.
Once you try these, you’ll never go back to the bagged version. They’re fast, simple, and totally addictive.
Why you’ll love this recipe:
Versatile
Use them to top casseroles, soups, tacos, sandwiches, or even mix into salads for extra crunch.
Budget-friendly
Made with just onions, seasoning, and a little oil. No fancy ingredients needed. They cost pennies compared to store-bought fried onions.
Ingredients for the recipe
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2 large yellow onions, thinly sliced
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1 tablespoon olive oil or vegetable oil
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2 tablespoons cornstarch or all-purpose flour
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Optional: smoked paprika or cayenne pepper for a spicy kick
How to make this recipe
Step-by-step instructions
Step 1: Slice the onions
Peel the onions and slice them very thinly. A mandoline works best for uniform slices, but a sharp knife does the job too. Thinner slices will crisp up faster and more evenly.
Step 2: Soak the onions (optional but recommended)
Place the sliced onions in a bowl of cold water for 10–15 minutes. This step removes some of the harsh bite from raw onions and helps them become more tender. After soaking, drain and pat them very dry using paper towels or a clean kitchen cloth.
Step 3: Coat the onions
In a large mixing bowl, toss the dried onions with olive oil. In a separate small bowl, combine the cornstarch, garlic powder, onion powder, salt, and pepper. Sprinkle this mixture over the onions and toss again until all pieces are lightly coated. The cornstarch helps them become ultra-crispy in the air fryer.
Step 4: Preheat the air fryer
If your air fryer requires preheating, set it to 300°F (150°C) and let it warm up for 3 minutes. This lower temperature allows the onions to dry and crisp up without burning.
Step 5: Arrange onions in the basket
Place the onions in the air fryer basket in a thin, even layer. Don’t overcrowd them—air circulation is key to achieving crispiness. Work in batches if needed. You can use parchment paper with holes or a mesh tray to help prevent sticking.
Step 6: Air fry the onions
Cook the onions at 300°F (150°C) for 10 minutes. Shake the basket halfway through to ensure even cooking. After the first round, increase the temperature to 350°F (175°C) and cook for another 5–8 minutes, shaking every 2–3 minutes. Keep a close eye on them, as they can go from golden to burnt quickly.
Step 7: Cool and crisp
Once the onions are golden brown and crisp, remove them from the basket and place them on a wire rack or paper towel-lined tray to cool. They’ll continue to crisp as they cool.
Quick and easy
This recipe takes less than 30 minutes from start to finish, including prep. No deep fryer, no mess, and far less oil than traditional fried onions.
Customizable
You can season them with smoked paprika, cayenne, or dried herbs. For an umami twist, try a dash of nutritional yeast or finely grated Parmesan cheese after cooking.
Perfect for guests
Serve them fresh on the table as a crunchy topping for soups or casseroles. They’re a guaranteed crowd-pleaser and add gourmet flair with almost no effort.
FAQs (Frequently Asked Questions)
Can I make these ahead of time?
Yes. Once completely cooled, store them in an airtight container at room temperature for up to 3 days. Re-crisp in the air fryer for 2–3 minutes if needed.
Do I have to soak the onions?
It’s optional but recommended. Soaking helps reduce bitterness and softens the onions, making them more pleasant in texture once air fried.
Can I use red onions or sweet onions?
Yes. Red onions offer a stronger flavor, while sweet onions give a milder, sweeter crunch. Use whichever you prefer or have on hand.
Why aren’t my onions getting crispy?
They may be sliced too thick or too wet. Make sure they’re dry before coating, and don’t overcrowd the basket. Give them room to breathe.
Is cornstarch necessary?
Cornstarch helps create that irresistible crunch. You can substitute with all-purpose flour or even rice flour for a similar result.