Homemade Onion Strings

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Thin, crispy, perfectly seasoned onion strings, made right in your kitchen.  Homemade Onion Strings make great toppings for burgers, salads, and baked potatoes. That is if they last that long!


Homemade Onion Strings on plate

Seriously, folks, you are going to want to run, not walk, to the store, and buy yourself an onion so you can make these onion strings today.

I first made this recipe when I made one of my favorite burgers,  The Western Burger.  It’s a juicy burger, topped with thick bacon, these homemade onion strings, and a BBQ Mayo. 

We may have loved the onion strings every bit as much as the recipe they were included in, if not more.

Vidalia Onions

I get so excited when I see the Vidalia Onions in the store.  They are my most favorite to use, and the flavors are second to none. 

You see, all Vidalia onions are sweet onions, but not all sweet onions can be called a Vidalia Onion. They are only available a small window of time during the year, you’ll find them in stores between the months of April and August.  Then you have to wait a whole year to get them again!

Vidalia onions are grown in 20 South Georgia counties where the weather, soil, and water levels are perfect for growing this unique crisp and sweet tasting variety of onion.  They are a top choice for chefs, using them in all sorts of recipes; soups, salads, stews, even desserts!



German Onion Pie {Zwiebelkuchen}

I am always on the lookout for recipes that specifically call for Vidalias.  Do you have a favorite? I’d love to have you share it with me! Here are some of mine.

Favorite Recipes for Vidalia Onions:



Western Burgers on plate
Western Burgers with Homemade Onion Strings

Easy Onion Strings make great toppings

Adding these french fried onion strings to a recipe can only bring it to the next level.   Whether you are topping a burger, a steak, pork chops, a salad or even a baked potato, they will be the favorite part of that meal.

I promise I am not exaggerating when I tell you that I had to HIDE them to even get them in the recipe for the Western Burgers the first time I made them.  My kids wouldn’t leave them alone.  

The next time I made these crispy shoestring onion rings, I tripled the batch! That time we ate them by themselves, as an appetizer.



Homemade Onion Strings | An Affair from the Heart pinnable image

Love them? Pin them!

Don’t forget where you found this delicious recipe for homemade onion strings! Pin it to your favorite Pinterest board so you can find it quickly and easily.


Soaking Onions in Buttermilk

Why is it common to soak onions in buttermilk? The main reason is that a good soak in buttermilk will make your coating stick to the onion better, and then you won’t lose the crisp exterior in the fryer.  My onion strings recipe only calls for a 10 minute soak, some recipes actually say you can soak them overnight.  


Homemade Onion Strings Prep

  This buttermilk soaked onion ring recipe is super easy to make. The key to these onion strings is to make sure you the onions super thin.

Give them a soak in buttermilk,  then toss them into seasoned flour and fry them up.

I never make a special trip to the store for buttermilk, always just make my own.

Link to Buttermilk Substitute



Homemade Onion Strings on light blue plate

The outcome always turns out perfect.  Look at those crisp, lightly battered onion strings! 


Homemade Onion Strings Hero image

Enjoy this recipe! I’d love to hear how you ate them? As a burger topping? All by themselves? Please share!    M.

close up of Homemade Onion Strings
4.77 from 17 votes
Print Recipe

Homemade Onion Strings

Thin, crispy, perfectly seasoned onion strings, made right in your kitchen. Great for toppings (if they last that long!)
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Cuisine: American
Keyword: buttermilk, fried, homemade, Homemade Onion Strings, how to make homemade onion strings, onion, onions, strings, toppings, Vidalia Onions
Servings: 4 servings
Calories: 151kcal
Author: Michaela Kenkel


  • ½ large Vidalia onion sliced thin
  • 2 cups buttermilk
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Vegetable oil for frying


  • Slice onion very thin. It will be translucent. Lay the onions in a shallow dish and cover with buttermilk. Let soak for at least 10 minutes.
  • Sift together flour and seasonings, place in a shallow dish. Toss onions in flour mixture until coated well.
  • Heat about 1/2" of oil in a skillet to about 350 degrees. (I used an electric skillet) Place onions carefully in hot oil, using tongs to flip them once after the bottom side browns. Remove from oil when brown and crispy ( about 5-6 minutes) and place on a plate covered with a paper towel to drain.



Serving: 1g | Calories: 151kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 501mg | Fiber: 1g | Sugar: 8g

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  1. Do you think they could be made ahead and stored in an airtight container for later? I’m thinking about using them for an event.

    1. I’ve never tried it? They are so much better warm? Will you be able to warm them?

  2. I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!

  3. I have a lot of onions in my pantry right now and this would be the perfect thing to make with them! I love how crunchy they look!

  4. I always order these when at any restaurant..thanks to you, I can make it at home! 🙂

    1. There is a recipe for homemade buttermilk on my website – you can use cream or milk with either lemon juice or vinegar to make the buttermilk. Use the buttermilk. 🙂

  5. Love these! Although I have to admit, the cayenne isn’t doing it for me. Made them with cayenne this time but last time I used chili powder instead. I prefer the chi powder honestly. Almost gives them a small touch of a smoke flavor which I really like. Overall, amazing recipe, just that one change switching cayenne out for chili powder. Also, these reheat wonderfully if you have a toaster oven! Just make them a little tin foil boat and set your toaster oven to the toast setting #3 or 4, depending on how warm and toasty you’d like to reheat them. Usually setting 3 for toast is more than enough, but oh so easy to store and reheat! Make sure to store wrapped in paper towel inside a lidded container to continue absorbing any leftover oil, otherwise leftovers will be soggy and not reheat well! PAPER TOWEL IS ESSENTIAL HERE!

  6. Made the onion tanglers. Doubled all the ingredients. Delish!!! Ate as side with bbq sandwiches. Thank you!

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