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In a medium bowl, combine dry ingredients. Preheat vegetable to 350°F in a deep fryer or a large stockpot. Coat a handful of onion slices in the flour mixture. Shake off excess flour. Fry for 2 minutes or until just golden. Drain on paper towels and lightly sprinkle with salt. Repeat with remaining onion slices.

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Instructions. In a large heavy skillet or Dutch oven, melt butter over medium heat, Add the onions, sugar and one teaspoon salt. Cook until onions are translucent, about 10 minutes. Reduce the heat to medium-low and continue to cook for about 25 -30 minutes, stirring often, until golden brown.

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Air Fry: Preheat your air fryer. Place the seasoned onions in the air fryer basket and cook at a high temperature (around 400°F or 200°C) for about 10-15 minutes, or until they are golden brown and crispy. Shake the basket halfway through for even cooking. Serve: Once cooked, let them cool slightly before serving.

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In a bowl, combine the flour, salt, black pepper and cayenne, and set aside. Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when.

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Preheat oven to 375 F with rack in middle. Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool. Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered.

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Remove from the oven and fill each cup with about a 1/2 teaspoon to a teaspoon of the caramelized onions. Top with some shredded fontina cheese and bake for about 8-10 minutes more, until the cheese is melted and the edges are toasty and brown. Remove the French Onion Bites from the pan and let them cool slightly. Enjoy!

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Then, heat a deep fryer or a couple of inches of oil in a pan to 360-375 degrees. Deep fry the onions in the fryer or oil in small batches for about 6 minutes or until browned and crispy, making sure not to overcrowd them. Remove from oil, drain on paper towels. Serve warm with chilled dipping sauce. Enjoy!

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Directions. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

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Heat deep fryer or a couple of inches of oil in a pan to 360-375°F. Place the onions into the deep fryer or oil in small batches for about 6 minutes or until browned and crispy. Be sure not to overcrowd them. Remove from oil, drain on paper towels and sprinkle with seasoning salt. Serve hot with dipping sauce.

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Mix flour, salt, garlic powder, black pepper, and cayenne pepper in a shallow dish. Remove onions from buttermilk and let the excess liquid drip off. Dredge the onion strings in flour mixture and shake off excess. Heat oil to between 350°F and 375°F. Fry onions in batches, stirring to break up clumps, about 2 minutes.

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Season with salt and pepper. Stir together until combined. Step 3 Dredge onions first in egg and then in flour mixture. Step 4 In a large, high-sided skillet, heat oil. Fry onions in batches.

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Heat oil in a skillet to 350 degrees. In a small bowl add the buttermilk. In another bowl combine the flour, garlic powder, onion, paprika, salt, and pepper. Use a sharp knife to slice up the onions. Using tongs dredge the onion strips in the buttermilk, and then into the flour mixture. Add to the hot oil.

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a deep-frying thermometer. Slice about 1/4 inch off the top of each onion and slice off just a little bit of the root end, making sure the root is still intact. Peel each onion. Using a paring.

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Using a pastry brush, brush the beaten egg on the squares. Prick the puff pastry using a fork in the center. Place a tablespoon of caramelized onion mixture in the center. BAKE: for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon mat. Set the phyllo shells on the baking sheet and set it aside for now. Next, heat the oil in a large skillet over medium heat. Add the thinly sliced onions, salt and pepper, and sugar. Break up the onions and stir everything together.