I think I almost cried when I read the ingredients label of one of those French's cans of "normal" grocery store French fried onions last week.

And you know what?  These dang things are SO. EASY. to make yourself.  Even people who don't care about the healthy side of getting to make your own French fried onions like to make these from scratch.  So why not create a version that's better for you if we're going to take the time for making them, anyway?  I knew you'd agree. ;)

These things are, of course, often seen on top of the famous Green Bean Casserole of American Thanksgiving.  However, I think you'll find them worth making on their own from time to time, too!  I know no matter what kind you normally use, there's never a 100% success rate in getting them on that dang casserole.  There's always some fingers ready to snatch a few nearby!

French Fried Onions

Prep time: 20 minutes   Cook time: 30 minutes   Total time: 50 minutes

Yield: About 2 cups



  1. Thinly slice onion so that the rings fall apart easily.  Separate all of the rings once sliced.
  2. In a large bowl, soak onion slices in the coconut milk for about 10 minutes.  If you cannot cover all the pieces in the milk at all times, that's okay.  Just mix a few times throughout the 10 minutes.
  3. In a large skillet over medium heat, melt about 2 Tbsp of your cooking fat.  While this is melting, whisk egg yolks in a separate bowl so they are a smooth liquid.  Mix together Cassava Flour, salt, and pepper in yet a third bowl so they are well-incorporated.
  4. Remove the first onion rings from the bottom of the coconut milk bowl, as they've probably been soaking the longest.  Dredge each piece through the egg yolks and then lightly toss in the Cassava Flour mixture.  Put coated onions onto the skillet and fry until they are brown, then flip them over and fry the other side.  Once the skillet is clearly very hot, you may want to reduce the heat to medium-low so the onions don't burn on the outside without cooking on the inside.
  5. Remove the onions from the skillet as they finish, coating new ones while the round before them is frying.  Add fat to the pan as needed; if the skillet dries out, you'll just have a lot of smoke and your onions won't fry properly.  Repeat this cycle until all of your onions are fried up.
  6. Toss on top of a casserole or snack on these by themselves!  Consume fresh or within a few days of making.

1 sweet onion

1 can full-fat coconut milk

2 egg yolks

1/2 cup Otto's Cassava Flour

1 tsp sea salt

Black pepper, to taste

Cooking fat of choice (I use Fat Works Beef Tallow)