Onion Straws with Chipotle Pepper Aioli

Onion straws are thin slices of sweet onion lightly breaded and deep fried until golden and crispy.  Enjoy by them themselves or serve with Chipotle Pepper Aioli as the perfect party appetizer.  They are also delicious served over grilled steaks, barbecued burgers, smoked chicken and even mac and cheese.

Have you ever tried onion straws? If you haven’t you are missing out on a treat.  They are just that good. There is just a special place in my heart for little bits of onion breaded and fried to golden perfection.  Now add my Chipotle Pepper Aioli dipping sauce and you have yourself a real treat.

How to make onion straws?

Start by cutting your onions into thin slices.  Soak them in buttermilk for at least one hour up to overnight.  While the onions pieces are soaking in a small bowl mix the garlic, mayonnaise, lemon juice and chipotle pepper. Cover the bowl with plastic and refrigerate while you bread and fry the onions.

Grab a shallow plate and  mix together the flour, garlic powder, salt, black pepper, cayenne pepper and paprika. I like to mix it with a fork because it makes less mess and mixes better than with a spoon. Heat about about 1 – 1 1/2 inches of vegetable or canola oil in a Dutch oven or heavy pot to 375 degrees.

Now using tongs remove the onions from the buttermilk and dredge into the flour mixture.  Gently shake off any excess flour.  Working in small batches drop into the heated oil and use the tongs ever so gently to separate them so they do not fry in clumps.  Fry until golden brown and crispy.  This will only take 1-2 minutes. Carefully remove them from the oil and place on paper towels to drain.  Serve warm with the Chipotle Pepper Aioli.

What onions are best for this recipe?

I think Vidalia Onions are the best for crispy straws because they are a little sweeter than other onions and generally speaking I think they hold up better from harvest to market.  However any good firm yellow or white onion will make delectable onion straws.

Recipe notes and tips

• Slice your onions thin.  If you have a mandoline slicer use it. If not a sharp knife will work just fine.
• Soak the onion slices in buttermilk for at least one hour up to overnight. Soak them in an airtight  container in the refrigerator.
• Dredge the onion slices well in the flour mixture and shake every so gently.
• When frying work in small batches and use the tongs to gently separate large clumps in the oil before they fry together.
• Remove fried onions to paper towels to drain excess oil.

Best methods for frying onion straws

If you have a deep fryer and it is easy to use and clean by all means use it. However there are other alternatives.  Use a good heavy Dutch oven or skillet to help maintain temperature. Try to maintain a consistent oil temperature of 375 degrees.  Use a candy thermometer and remember when you add a batch of onions the temperature will fall so you will need to compensate by turning the heat up slightly.  When you remove the fried food the temperature will raise so you will need to turn heat down slightly.

Other onion recipes to try

Onion Straws with Chipotle Pepper Aioli.

Onion straws are thin slices of sweet onion lightly breaded and deep-fried until golden and crispy.  Enjoy by them themselves or serve with Chipotle Pepper Aioli as the perfect party appetizer.

5 from 30 votes

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Course: Appetizer

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 servings

Calories: 317kcal

Author: Beth Pierce

Ingredients

• 3 cloves garlic minced
• 3/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 chipotle pepper in adobo sauce minced
• 2 medium vidalia onions very thinly sliced
• 1 cup buttermilk
• 1 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons cayenne
• 1 teaspoon paprika
• canola oil for frying

Instructions

• In small bowl mix garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate.
• In wide based bowl combine onions and buttermilk. Allow to sit for one hour; stirring occasionally.
• On shallow plate combine flour, garlic powder, salt, black pepper, cayenne and paprika. Mix well with a fork.
• Heat oil in heavy stock pot or Dutch oven to 375 degrees.
• Using tongs remove onions from buttermilk and dredge through the flour mixture. Gently shake excess flour from the onions. Working in batches add onions to oil. Using the tongs break them up a bit so they don't clump. Stay close they should be done in 1-2 minutes. Drain on paper towels.
• Serve with the Chipotle Pepper Aioli.

Notes

• Slice your onions thin.  If you have a mandoline slicer use it. If not a sharp knife will work just fine.
• Soak the onion slices in buttermilk for at least one hour up to overnight. Soak them in an airtight  container in the refrigerator.
• Dredge the onion slices well in the flour mixture and shake every so gently.
• When frying work in small batches and use the tongs to gently separate large clumps in the oil before they fry together.
• Remove fried onions to paper towels to drain excess oil.

Nutrition

Calories: 317kcal | Carbohydrates: 24g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 418mg | Potassium: 172mg | Fiber: 2g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

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This post was originally published December 13, 2015 and was republished April 22, 2019 with new content.