Comments on: How to Make French Fried Onions

By: Green Bean Casserole | Adventures of a Gluten Free Mom

Green Bean Casserole | Adventures of a Gluten Free Mom — Fri, 18 Jun 2010 16:16:31 +0000

[...] in the past have been good but had room improvement. Yesterday, I found the following recipe by Natalie from Gluten Free Mommy. I made my own “tweaks” and tried the [...]

By: Lori

Lori — Tue, 23 Mar 2010 13:50:18 +0000

I just made these but didn’t have the tapioca flour and they still turned out
AMAZING!! Thank you so much for this recipe.

By: Dan

Dan — Mon, 21 Apr 2008 21:35:32 +0000

I just made these. they are delicious! For some reason, I couldn’t find the French’s fried onions at the store. I love the Internet for rough times like these!

By: Elana

Elana — Wed, 06 Feb 2008 05:14:25 +0000

These gluten-free onion rings look amazing. Can’t wait to try them out on my children.

Thanks!
Elana

By: My Thanksgiving menu « The Gluti Girls

My Thanksgiving menu « The Gluti Girls — Sun, 13 Jan 2008 03:34:06 +0000

[...] favorite dishes. I was just going to make simple roasted green beans, but then I was inspired by this post at Gluten Free Mommy. When I saw her post I just knew I had to make it for my girl. So we will [...]

By: Gluten Free Mommy » Green Bean Casserole

Gluten Free Mommy » Green Bean Casserole — Sat, 17 Nov 2007 03:52:20 +0000

[...] French Fried Onions [...]

By: Stephanie

Stephanie — Wed, 14 Nov 2007 21:57:05 +0000

Yum. I’ve used rice flour and they came out great. I saw Bobby Flay make them with Rice flour on a special and since then that is how I did it. I also found some in the Asian food aisle of my grocery store that consisted of palm oil and onions, but the homemade are much better.

By: Melanie

Melanie — Tue, 13 Nov 2007 23:33:02 +0000

Opps! Too many cookbooks out last night! I went back to look and it was not in her cookbook. It was in Gluten-Free Quick and Easy By Carol Fenster, Ph.D. page 273.

In her recipe you just dust them with cornstarch and fry them. But I thought yours sounded better to soak them in milk and the added flours. The good part of the oringinal is the flavorful breading. I didn’t think cornstarch sounded like enough.

I wonder if I did the onion rings on Sunday if they will keep ok till Thursday. I was thinking if they got soggy I could crisp them in the oven a bit before mixing them in the casserole. I am trying to do as much ahead as possible. I am so excited now!

By: Natalie

Natalie — Tue, 13 Nov 2007 14:43:51 +0000

Melanie- Which Bette Hagman book was it in? I have two, so I should go look and see!

Mike- Onion rings should be in the dessert category, for sure!

Mary Frances- These are perfect for a casserole topping, but I would love to see your recipe with the solid outside. Did I miss it? If not, post it soon! I would love to try yours too.

Andrea “Mother”- I would have loved to have leftovers, but everyone ate them. I guess we will be frying these fresh for Thanksgiving! That is the way it should be anyway I guess.

By: Andrea Lynne Cory

Andrea Lynne Cory — Tue, 13 Nov 2007 14:03:40 +0000

These were the best fried onion rings I (the family) have ever tried. I am not gluten free! The best, No kidding and I used to make onion rings for my family! Why anyone would bread these any other way would just be wrong! My job as Natalie’s assistant was hiding them and swatting passers-by from eating all the “casserole topping”. My recommendation to all those out there beginning their family traditions: Make plenty the day before and give samples to your guests and family! Not only will it get their salivary glands going it will be a fun memory of their families Thanksgiving.