Crispy Fried Onions Recipe

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This easy crispy fried onions recipe comes together with just 3 ingredients and is homemade in less than 20 minutes. They’re deep-fried until golden and crunchy, and make the perfect topping for any noodle bowl, salad, or stir-fry!

Crispy fried onions piled in a shallow bowl – crunchy texture and deep golden brown color.

Tip: No onions? You can make crispy fried shallots instead!

What are crispy fried onions?

Crispy fried onions are thinly sliced onions deep-fried in oil until golden and crunchy. They add texture, crunch, and rich onion flavor to Southeast Asian dishes, often used as a topping for soups, noodles, and more.

How to use them?

Crispy fried onions are often prepared ahead of time and used as a final garnish (similar to crispy garlic or roasted peanuts).

They are meant to top your final dish, so not as a base ingredient or for eating as a side snack like onion rings.

Thinly sliced golden fried onions on a ceramic plate.

Ways to use fried onion topping:

Garnish steamed jasmine rice with a spoonful of onion oil
Sprinkle over stir-fries, fried rice, and noodle dishes for added crunch
Stir into dipping sauces or chili oils for a salty-sweet onion boost
Use as a crispy topping on soups like congee
Add to biryani, korma, or other South Asian rice dishes

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Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Onion – Use yellow or red onions. Yellow onions are milder and sweeter, while red onions give a deeper color and slightly sharper flavor. Slice them as thin and even as possible for best crispiness.
Cornstarch – A light dusting helps draw out moisture and gives the onions a crispy coating.
Neutral oil – Opt for high-smoke-point oils like vegetable, canola, or sunflower oil. You’ll need enough for deep-frying, about 2–3 inches deep in your pan.

How to make crispy onions

Step 1: Slice the onions. Peel and thinly slice the onions as evenly as possible. A mandoline or sharp knife works great here for consistent, even pieces.

Thinly sliced white onions on a black cutting board.

Step 2: Coat with cornstarch. Add the sliced onions to a mixing bowl and sprinkle in the cornstarch. Toss gently with your hands or tongs until the onions are lightly coated.

Raw onion slices tossed in cornstarch in a large mixing bowl.

Step 3: Shake off excess. Transfer the onions to a fine mesh strainer or colander and shake off any extra cornstarch. You want just a light coating; too much will clump and burn in the oil.

Onion slices being sifted through a mesh strainer to remove excess cornstarch.

Step 4: Fry in batches. Heat neutral oil in a wide pan over medium heat. Once it’s hot (a test onion should sizzle), add a handful of onions at a time and fry in batches. Stir occasionally and cook until golden.

Onion slices frying in hot oil inside a large pan.

Step 5: Drain and cool. Use a slotted spoon to transfer the deep fried onions to a paper towel-lined tray. Let them cool completely; they’ll crisp up even more as they sit.

Tips for frying onions

Slice thin and even: Thinner slices = crispier results.
Don’t overcrowd the pan: Fry in small batches to avoid steaming. Crowding drops the oil temperature and makes the onions soggy.
Fry at medium heat (about 140–150°C / 285–300°F): Too hot, and they’ll burn. Too low, and they’ll soak up oil.
Keep stirring: Gently stir as they fry to separate the rings and ensure even color.
Watch closely near the end: They go from perfect to burnt fast, so pull them out just as they turn golden.
Drain well: Transfer to a paper towel-lined tray to absorb excess oil. Let them cool completely for max crisp.
Save the onion oil: Strain it and keep it for use in stir-fries, fried rice, or fordrizzling over jasmine rice.

More Asian condiments to try

This crispy fried onions recipe is easy to make at home and so much better than store-bought. All you need are a few pantry staples! Leave a comment if you tried it and follow me on Facebook, Instagram, and Pinterest for more!