Copycat French’s Crispy Onion Rings
from https://frugalhausfrau.com/

If you’re not familiar with French’s Onion Rings, they come in a package and what you get in that package are some of the thinnest, crispiest onion rings you could imagine. The downside is that the French’s Crispy Onion Rings don’t taste as fresh as homemade and you can’t control the ingredients. The French’s copycat version is just thinly sliced onion rings dropped in flour and fried. They cook quickly and cook all the way through so there is no moistness at all. The thin onions just meld with the flour into one cohesive, crispy, crunchy deliciousness. I made my Copycat French’s Crispy Onion Rings to top my sandwiches.

The biggest thing to know about making these rings is that the onions have to be very thinly sliced. And I do mean thinly. Use a mandolin if you have one, and if not, sharpen up your knife. It helps to slice a thin slice off the part of the onion that will sit on the cutting board so you have a stable base.

The Copycat French’s Crispy Onion Rings cook very quickly in hot oil, 375 degrees F. Cook them in small batches because once they’re done, they are done and will need to be removed asap! Use a skimmer to pull them out of the oil and don’t cook a batch larger than you can pick up with one pass of the skimmer or the ones you leave behind will be too well done by the time you make a second pass.

You won’t need much oil to make Copycat French’s Crispy Onion Rings. Just an inch or maybe a bit more because they’re pretty small. I like to stir the onion rings around so that I have fabulous little tangled up onion rings, just like French’s.

1 onion, cut very thinly into rings (cut onion very thinly or will be soggy)
1/3 cup flour
3/4 teaspoon salt

Heat oil to 375 degrees F. In the meantime, slice onions and toss them into a mixture of the flour and salt. Gently shake off any excess flour. Drop by the handful into the hot oil. Cook two to three minutes, stirring often, until golden brown.

Remove onion rings from oil using a skimmer; place on paper towel or a paper bag to drain. Salt while hot.

Yield: about 2 cups