Deep frying:

Cup of Yum
1. Use French onion for best results. If you can’t find French onions, use white onions like I did.
2. Peel and slice them super thin. Use a knife to slice the onion thin or use a mandolin slicer. Note: no need to cut the onion in half.
3. Separate onion slices.
4. Make your homemade buttermilk with just 2 ingredients.
5. Soak thinly sliced onions in buttermilk for 10 minutes.
6. Meanwhile in a shallow pan add all-purpose flour, salt and white pepper, and Cajun seasoning. Mix it.
7. Dredge buttermilk-soaked onion sliced in seasoned flour.
8. Rub onions in the flour mix to coat evenly.
9. Heat oil in a shallow pan. Fry onions in small batches until golden brown,
10. Remove browned onions onto a kitchen towel to extract excess oil.
11. Use it right away in your favorite dishes like green bean casserole, in burger, as salad toppers, or on soups.
12. If storing for a few days, allow it to cool completely and store it in a clean air-tight container for a few days.

Air fry:

1. Follow the instructions as mentioned above until coating onions in the flour mix.
2. Spray the air fryer rack with oil.
3. Layer flour-coated onion rings on the rack.
4. Spray a generous amount of cooking oil on top of onions.
5. Air fry at 350F for about 8-12 minutes or until golden brown and crispy.

Bake fried onions:

1. Follow the instructions as mentioned above until coating onions in the flour mix.
2. Spray the baking sheet with oil.
3. Layer flour-coated onion rings on the sheet.
4. Spray a generous amount of cooking oil on top of onions.
5. Bake at 425F for about 20 to 30 minutes or until golden brown and crispy.