February 16, 2024
Review RecipeTobacco Onions
Tobacco onions are irresistibly crispy, thinly sliced sweet yellow onions coated in a flavorful blend of seasonings and buttermilk, deep-fried to golden perfection.
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Get ready to elevate your snacking game and indulge in the crispy delight of tobacco onions! These addictive, golden-brown morsels are a crowd-pleaser, offering a perfect blend of sweet and savory, perfect for snacking, side dishes, or even as a tasty topping.
Tobacco Onions Ingredients
Our tobacco onions start with sweet yellow onions, which provide a flavorful base, thinly sliced for a delicate crunch.
Buttermilk adds a subtle tang and helps the seasoned flour adhere to the onions during frying.
The all-purpose flour forms the coating, while a blend of seasonings, including salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper, infuses layers of flavor.
You’ll need:
- 1 pound of sweet yellow onions, thinly sliced (no more than ¼ inch thick) and separated into individual rings
- 2 cups of buttermilk
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- ½ teaspoon of black pepper
- ¼ teaspoon of cayenne pepper
- Canola oil for frying (amount will vary depending on the size of your pot)
Substitutions and Additions
SWEET YELLOW ONIONS: You can experiment with red or white onions for a slightly different flavor profile.
BUTTERMILK: If you don’t have buttermilk on hand, a mixture of two cups of whole or 2% milk with two tablespoons of white vinegar stirred in can be a great substitute.
CAYENNE PEPPER: For those who enjoy a spicier kick, feel free to increase the amount of cayenne pepper to a half teaspoon or more.
How To Make This Tobacco Onions Recipe
Let’s have a look at the easy steps for making these irresistible fried onions.
OUR RECIPE DEVELOPER SAYS
You can use an electric deep fryer with a max oil capacity of 4 quarts and a max food capacity of 2.5 quarts. If you use an electric deep fryer, you will need to follow your brand of fryer’s instructions for frying.
You still need to fry at 350°F and in multiple batches to not overcrowd the fryer with onions when frying. Lower the deep fryer basket into the oil before adding items with batter on them to help keep the batter from sticking to the wire basket when frying.
STEP ONE: Place the thinly sliced sweet yellow onion rings into a shallow dish. Pour the buttermilk over all the onion slices. Cover with plastic wrap and refrigerate for one hour.
STEP TWO: Remove the buttermilk-coated onion slices from the refrigerator and drain off all the excess buttermilk.
PRO TIP:
Placing a pasta strainer into the sink, then pouring the onions and buttermilk into it and shaking out all the excess liquid is a great way to get as much of the buttermilk off the onions. The buttermilk helps the seasoned flour mixture to stick to the onions when fried.
STEP THREE: In a medium bowl, combine the all-purpose flour, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper.
STEP FOUR: Add the onion slices, in two to three batches, to the seasoned flour and toss to coat.
Shake off any excess flour coating from the onions, then place onto a plate until all the onions are coated.
STEP FIVE: Add the canola oil to a large, heavy-duty pot. Heat the oil to 350°F.
STEP SIX: Place a fourth of the flour-coated onions into the hot oil. Allow the tobacco onions to fry for 3-3½ minutes or until dark golden and crispy.
PRO TIP:
You will need to fry your tobacco onions in multiple batches, depending on the size of your frying pot, as you do not want to add too many onions at once, or you may cause your oil to bubble up too much and can cause an overflow. Remember that onions have a lot of water in them, which will cause the onions to make the oil splatter.
STEP SEVEN: Using a slotted spoon or spider utensil, remove the crispy onions from the hot oil and transfer them to a paper towel-lined plate to allow the excess oil to drain.
PRO TIP:
If you are frying in a large pot, you can use a spider scoop to gently lower your tobacco onions into the hot oil and move them around so that they crisp and fry up evenly. Then, you will use your spider to gently lift the onions out of the hot oil and place them onto a paper towel-lined plate to absorb all the excess oil.
STEP EIGHT: Repeat steps six and seven until all the tobacco onions have been fried.
How To Serve
Serve these crispy tobacco onions as an appetizer with a tangy dipping sauce, such as our honey mustard sauce or ranch, or alongside your favorite burger for an extra crunch.
These tobacco onions are perfect for game day gatherings, offering a satisfying crunch that pairs perfectly with watching your favorite sports. Add our White Castle sliders to feed your friends.
Add a crispy twist to your next BBQ with tobacco onions as a delightful side dish or topping for burgers and hotdogs.
Elevate your cocktail party with these addictive tobacco onions served in bite-sized portions for easy snacking. Add our stuffed mushrooms and cucumber bites for even more tasty snacks.
For more veggie-based snacks, check out our stuffed celery and refrigerator pickles.
MORE FRIED APPETIZER RECIPES
Storage
Whether you’re planning to make these ahead or have leftovers to preserve, here’s what you need to know:
MAKE AHEAD: You can prepare the onions in advance by following steps one to four and then refrigerating them until you’re ready to fry.
IN THE FRIDGE: Store any leftover tobacco onions in an airtight container in the fridge for up to two days.
IN THE FREEZER: To freeze, place them in an airtight container for up to two months. Thaw in the refrigerator and reheat in the oven at 375°F for 5-10 minutes until crispy.
REHEATING: For reheating, use the oven at 375°F for 5-10 minutes or until they regain their crispiness. Alternatively, use an air fryer or microwave in short bursts.
Why We Love This Recipe
IRRESISTIBLE CRUNCH: What makes tobacco onions truly special is their incredible crunch. Each bite is a symphony of textures that’s impossible to resist.
ANYTIME SNACKING: These onions aren’t just a side dish; they’re a versatile snack that can elevate any occasion, from casual gatherings to elegant affairs.
UNIQUE FLAVOR BLEND: The combination of sweet onions and a medley of spices creates a flavor profile that’s both familiar and surprising, making it a favorite for many.
Tobacco onions are a culinary gem that’s easy to make and impossible to resist. These golden-brown delights can be a snack, a side dish, or even the star of the show. The unique blend of sweet onions and a medley of spices ensures plenty of flavor.
Frequently Asked Questions
Can I use other types of onions for this recipe?
While sweet yellow onions are recommended, you can experiment with red or white onions for a different flavor.
How do I prevent oil splatters when frying onions?
Fry in small batches and use a spider utensil to gently lower and lift the onions from the hot oil.
Can I use a deep fryer for this recipe?
You can use an electric deep fryer following your brand’s instructions.
Can I use a different type of oil for frying?
Canola oil works best for its high smoke point, but vegetable oil is a suitable alternative.
Can I make these spicier?
Absolutely! Adjust the cayenne pepper to your preferred level of heat.
How can I reheat leftover tobacco onions?
Reheat them in the oven at 375°F for 5-10 minutes until they’re crispy again, or use an air fryer or microwave in short bursts.
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Tobacco Onions
Tobacco onions are irresistibly crispy, thinly sliced sweet yellow onions coated in a flavorful blend of seasonings and buttermilk, deep-fried to golden perfection.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 1 hour 17 minutes
Servings 3 cups
Ingredients
- 1 pound sweet yellow onions, thinly sliced (no more than ¼ inch thick) and separated into individual rings
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Canola oil for frying, amount will vary depending on the size of your pot
Instructions
- Place the thinly sliced sweet yellow onion rings into a shallow dish. Pour the buttermilk over all the onion slices. Cover with plastic wrap and refrigerate for 1 hour.
- Remove the buttermilk-coated onion slices from the refrigerator and drain off all the excess buttermilk.
- In a medium bowl, combine together the all-purpose flour, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper.
- Add the onion slices, in 2-3 batches, to the seasoned flour and toss to coat. Shake off any excess flour coating from the onions, then place onto a plate until all the onions are coated.
- Add the canola oil to a large, heavy-duty pot. Heat the oil to 350°F.
- Place a fourth of the flour-coated onions into the hot oil. Allow the tobacco onions to fry for 3-3½ minutes or until dark golden and crispy.
- Using a slotted spoon or spider utensil, remove the crispy onions from the hot oil and transfer them to a paper towel-lined plate to allow the excess oil to drain.
- Repeat steps 6 and 7 until all the tobacco onions have been fried.
Notes
- You can use an electric deep fryer with a max oil capacity of 4 quarts and a max food capacity of 2.5 quarts. If you use an electric deep fryer, you will need to follow your brand of fryer’s instructions for frying.
- You still need to fry at 350°F and in multiple batches to not overcrowd the fryer with onions when frying. Lower the deep fryer basket into the oil before adding items with batter on them to help keep the batter from sticking to the wire basket when frying.
- Placing a pasta strainer into the sink, then pouring the onions and buttermilk into it and shaking out all the excess liquid is a great way to get as much of the buttermilk off the onions. The buttermilk helps the seasoned flour mixture to stick to the onions when fried.
- You will need to fry your tobacco onions in multiple batches, depending on the size of your frying pot, as you do not want to add too many onions at once, or you may cause your oil to bubble up too much and can cause an overflow. Remember that onions have a lot of water in them, which will cause the onions to make the oil splatter.
- If you are frying in a large pot, you can use a spider scoop to gently lower your tobacco onions into the hot oil and move them around so that they crisp and fry up evenly. Then, you will use your spider to gently lift the onions out of the hot oil and place them onto a paper towel-lined plate to absorb all the excess oil.
Nutrition
Calories: 320kcal | Carbohydrates: 56g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 952mg | Potassium: 523mg | Fiber: 4g | Sugar: 14g | Vitamin A: 667IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 3mg
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