Copycat French's Crispy Onion Rings

Copycat French’s Crispy Onion Rings

Are you a lover of French’s Onion Rings? Or are you like me and only use them once a year in that Thanksgiving Green Bean Casserole that nobody admits they like but everybody eats? I guess I’m just not that big of a fan French’s Onion Rings – or at least I wasn’t until I made these Copycat French’s Crispy Onion Rings.

Bourbon Barbecue Pot Roast Sandwich

Bourbon Barbecue Pot Roast Sandwich


 

Copycat French’s Crispy Onion Rings are seriously better than the original. I didn’t really make my Copycat French’s Crispy Onion Rings to eat (although I did eat them all, lol!) but there is a method to my madness. I made them to top my Bourbon Barbecue Pot Roast Sandwich. The recipe will be coming up soon, but in the meantime, there are onion rings!

About Copycat French’s Crispy Onion Rings:

If you’re not familiar with French’s Crispy Onion Rings, they come in a package and what you get in that package are some of the thinnest, crispiest onion rings you could imagine. And it’s that they are so thin is a part of the appeal. The downside is that the French’s Crispy Onion Rings don’t taste so fresh and do have a few unsavory ingredients. When made at home, the Copycat French’s Crispy Onion Rings are cooked quickly and cook all the way through so there is no moistness at all. The thin onions just meld with the flour into one cohesive, crispy, crunchy deliciousness.

These Copycat French’s Crispy Onion Rings are just about the simplest onion ring you can imagine. Unlike my favorite Crispy Vidalia Beer Battered Onion Rings (they are pretty darned incredible if I do say so, but they are quite a bit more complicated) the French’s copycat version is just thinly sliced onion rings dropped in flour and fried. Easy peasy! Made in minutes!

After I made my Copycat French’s Crispy Onion Rings to top my sandwich, I started thinking about what other ways French’s Crispy Onion Rings could be used. So I googled, and wow, there are like a zillion recipes using them. Who knew? Well not me, apparently! Check out this post from Taste of Home, for one, that lists 30 recipes for French’s Crispy Onion Rings. Even food snob me would happily scarf down a few of those dishes! Even their Green Bean Casserole looks good.

Copycat French's Crispy Onion Rings

Copycat French’s Crispy Onion Rings

Making Copycat French’s Crispy Onion Rings:

The biggest thing to know about making Copycat French’s Crispy Onion Rings is that the onions have to be very thinly sliced. And I do mean thinly. Use a mandolin if you have one, and if not, sharpen up your knife. It helps to slice a thin slice off the part of the onion that will sit on the cutting board so you have a stable base. A thin slice won’t affect the smaller onion rings and actually has the advantage of creating a cut on the larger ones. It works great.

The Copycat French’s Crispy Onion Rings cook very quickly in hot oil, 375 degrees F. Cook them in small batches because once they’re done, they are done and will need to be removed asap! Use a skimmer to pull them out of the oil and don’t cook a batch larger than you can pick up with one pass of the skimmer or the ones you leave behind will be too well done by the time you make a second pass. Remember that fried foods darken up just a bit more after they come out of the oil.

You won’t need much oil to make Copycat French’s Crispy Onion Rings. Just an inch or maybe a bit more because they’re pretty small. I like to stir the onion rings around so that I have fabulous little tangled up onion rings, just like French’s.

Copycat French's Crispy Onion Rings

Copycat French’s Crispy Onion Rings

Saving Money on Copycat French’s Crispy Onion Rings:

This recipe is so cheap to make. It’s just a fraction of the cost of the French’s Crispy Onion Rings at the store. And they’re so much better and just take a few minutes. Now that I figured this super easy and fast recipe out, I’ll probably be making them more often. I’ll probably be making Copycat French’s Crispy Onion Rings with shallots, too, for some of my Asian dishes.

I don’t know if I’ve ever seen onions on sale at the grocery, but I do like to pick mine up at Aldi where they are usually much cheaper! I go through a ton of onions as I cook. Probably, literally! So I always buy mine in the largest bags available (they’re usually the cheapest per pound) and store them away from my potatoes.

The oil is the priciest item. Here is an instance when I don’t use olive oil, but instead a good vegetable oil. It has a higher smoke point. Generally, if I make one fried recipe, I make another, too, just to get more bang for the buck out of that oil. If you want to keep it, strain it well. Keep it in the fridge or freezer, although it will be fine at a cool room temperature for a week or two.

Copycat French's Crispy Onion Rings

Copycat French’s Crispy Onion Rings

Copycat French's Crispy Onion Rings

  • Servings: abt 2 cups
  • Difficulty: easy
  • Print

  • 1 onion, cut very thinly into rings (cut onion very thinly or will be soggy)
  • 1/3 cup flour
  • 3/4 teaspoon salt

Heat oil to 375 degrees F. In the meantime, slice onions and toss them into a mixture of the flour and salt. Gently shake off any excess flour. Drop by the handful into the hot oil. Cook two to three minutes, stirring often, until golden brown.

Remove onion rings from oil using a skimmer; place on paper towel or a paper bag to drain.

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I’ll be postingPerfect Instant Pot Mashed Potatoes at Fiesta Friday #241, hosted this week by Zeba @ Food For The Soul and Debanita @ Canvassed Recipes

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Minutes to make these Copycat French's Onion Rings are crispy, crunchy deliciousness and so much better than buying them in a can! #CopycatFrench'sOnionRings #HomemadeFrenchsOnionRings

14 thoughts on “Copycat French’s Crispy Onion Rings

  1. OMGosh Mollie! I saw these when you posted them and made them a few days later… my son requested them the next day and then hubby went out and bought 12 giant onions and has made them EVERY day since!!! Absolutely delicious with everything and a great soup topper! Thank you so much (I might not be thanking you when I weigh myself though lol)!

    • FrugalHausfrau

      lol!! That is so funny!! But they ARE ridiculously simple, and that makes them a little dangerous, lol! 12 onions, hah! Maybe you can steal some away and make french onion soup? I really like the idea of using them for a soup topper – they would be amazing on something like a creamy cauliflower soup. What kind of soup did you use?

      • He’s gone crazy, no chance of stealing them – he made a giant bowlful yesterday! I’ve been putting them on creamy soups – butternut squash yesterday, mixed veg the day before, tomato and chickpea… #obsessed!

        • FrugalHausfrau

          lol! Well, he’ll get his fill eventually, haha! They are addictive. If I didn’t have so much to do this am I’d probably make them because now I am thinking about them again!! They could be breakfast…I’m just sayin’…

  2. basketpam

    Has anyone made these using a gluten free flour? While many assume simply substituting the gf flour is all that’s required and it will be an identical result, sadly that’s not always the case. Just like my family’s 150 year old recipe for gingerbread. I dearly loved it, especially hot from the oven topped with oodles of whipped cream or a lemon sauce. Although I doubt my great-great-grandmother Garnand ever had either on the family’s servings back in 1900. When I substitute the gf flour for my seperately made batch thankfully the flavor is still the same but it has the fluffy texture of a box cake mix baked cake. The authentic recipe has a slightly denser texture of what gingerbread is suppose to be. I’m trying to think what else might be like this, possibly a pumpkin bread? It is called ginger”bread” after all. But its not to be that extra light and fluffy texture which the British refer to as “American style cakes”. I was shocked when learning the short time our types of cakes like red velvet and a nice yellow birthday cake and all the rest have been baked in the UK. They most often make a sponge cake (which I accidently discovered when making an authentic Boston Cream Pie for my dad). My dad LOVES. Boston Cream Pie as does my brother, well we all do actually. As my dad’s and brother’s birthdays are only two days apart in early November we naturally have their birthdays together. Some years I’ll do the Boston Cream Pie. I’m a historian and food history is an area of interest so I thought I would bake THE original recipe. This means the cake is a sponge cake. I have to agree with my dad, I’m not thrilled with it. I prefer regular cake. So for many many decades the British use sponge cake when they want a “cake”. You almost have to feel sorry for the British considering these are their choices. No wonder they created the trifle to use leftover cake for something.

    I’m still trying to assimilate the idea that for hundreds of years their wedding cake has been fruitcakes usually brushed with a jam something like apricot to act as glue then enrobbed first with a thin sheet of marzipan. Next is buttercream and finally the top covering of fondant. THIS is why this fruitcake remains moist and edible. No wonder they can use them years later. While American brides and grooms are to share the top layer of their now freezer burned dried and tasteless wedding cake, the British have two traditions. (let me stick in some important info here. Many bakers of wedding cakes are now discouraging this top layer 1st anniversary tradition because it does become pretty nasty, definitely not appealing and as part of the original wedding cake package and cost, providing one year later a replica of the top tier to be enjoyed. I’m glad, its a sensible move). Now back to the program already in process.

    First, slices of wedding cake are packaged in little boxes especially made for this and than given to unmarried ladies they know. That night the ladies sleep with the cake under their pillow, the wrong way around, meaning feet at headboard and that night supposedly they will dream about their future husband.

    Their other tradition is pieces of cake are to be shared at EACH of their children’s christenings. So the christening of little Prince Louis, latest child of the Duke and Duchess of Cambridge, portions of the wedding fruitcake was given to guests. It was spoken about in the account of the day. Now they were married in 2011. I mean REALLY?

    Some Americans, mostly we bakers, were aware The Duchess of Sussex chose to have a American traditional cake in flavors of lemon and elderflower. She did NOT want the fruitcake deal. I have no idea what they’ll do at a christening. What most Americans didn’t know is this deviation from tradition set up a HUGE debate, pretty heated, throughout the length and breath of the country. Some were outraged and appalled at the change and some welcomed a new cake. . While celebrities for years have been having top London bakers such as incredibly talented Mitch Turner bake American style very elaborately decorated tiered cakes their beloved royal family continued to follow tradition. (Mitch Turner has written several wonderful cookbooks and offers classes in her location in London) There are literally thousands of traditions royals follow for more things than we can imagine and some people are devastated when it changes. Traditions are what build a sense of unity both in families and countries. Thats why we do them. I’m sure every person can think of some in their lives. They provide a sense of history and belonging to something if you follow those traditions even if something far better could be done, like a delicious tasting wedding cake.

    Now don’t get me wrong here. I am not bashing fruitcake. In fact I most likely have a wider library of fruitcake recipes than almost any person you know, including most British women and I have a fair number of British ones too. I have a mother who loves fruitcake and at the holidays I bake ones for multiple people. Another family recipe, White Fruitcake, is the best I’ve ever had. It does not use the dark heavy molasses and far more pleasant to eat. One of my great aunts, Great Aunt Evelyn, (I only had a few great aunts, about 8) made numerous batches of her fruitcake every year. On her last Christmas, when dying from cancer in 1979 and unable to stand even long enough to fix a sandwich she insisted the fruitcakes still be made. From her sickbed she would give instructions to helpers in the kitchen making them. As the baker in the family I have at least 9 or 10 “traditional” family recipes to make, most for Christmas Eve and Chrie Day. Each female only did one or two items herself each holiday, various cakes, cookies, pies, and so forth and my grandmother’s peanut brittle she gifted to at least 100 people every year. Now it falls to me to do all the recipes. As she lived in San Diego and the rest of us in Maryland, we don’t do near the batches she did. All I know is fruitcake is far from extinct and there are dozens of variations out there and I bet most could find one they like if they would only try. Fruitcake has a place in the culinary world, JUST not as a wedding cake. (at least in my opinion).

  3. Love crispy onion rings!! They’re so dangerous, though. There was also a time when I got addicted to crispy shallot condiment and started sprinkling it on EVERYTHING! I’m afraid of making it, it took me a while to wean myself off the addiction!

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