Gluten-Free Crispy Onions

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  • 1 cup milk or non-dairy milk
  • 1 medium yellow onion, sliced about 1/8-inch thick
  • 1/3 cup gluten-free baking mix (or substitute plain rice flour)
  • 1/4 teaspoon sea salt
  • Olive or vegetable oil


Preheat oven to 350° F.
Brush two cookie sheets generously with oil (depending on size, you may need a third).
Soak onions in milk 5-10 minutes, then drain well.  Combine baking mix (or rice flour) and salt in a large mixing bowl. Add onions. Toss until well coated with flour. Gently transfer onions to baking sheets and spread to form a single layer (bake in batches if necessary). Bake for about 15 minutes, tossing every five minutes, until golden brown. 

For gluten-free green bean casserole, prepare your favorite family recipe, substituting a gluten-free cream of mushroom soup and topping with these onions. For recipes that include soy sauce, substitute wheat-free tamari.

Recipe from Central Market Mill Creek - Culinary Resource Center
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