shortchef – When you keep them in the refrig, have you alread coated them in flour? I haven’t tried this yet, but think I’ll try it this weekend. Glad to know it works well.

SassyGritsAl, the crispy one is the one I use. When I serve my husband a steak he pretty much expects it to have a big pile of those on it. They are good at room temperature, too, and I keep a bag in the fridge(they keep for weeks) for recipes calling for those canned fried onions, which are kinda nasty.

I absolutely love those tumbleweed onions.

I "googled too, and had a hard time finding a recipe, but here is a few simple one:

Crispy Fried Onions
2 ea. – white onins, sliced thin
1 cup – seasoned flour
as needed – cooking oil
Salt to taste

Preheat deep fryer to 375 deg. Place sliced onions in small batches in a bowl and add seasoned flour. Toss onions in flour while breaking apart. Shake dredged onions well and add to hot oil. Fry until golden brown and cripsy. Drain well on paper towels.

Onion Straws
2 med. onions, sliced thinly and sep. into rings
3/4 cup all purpose flour
1 tsp. chili powder
1 tsp. paprika
Salt to taste
Veg. oil

Place onions in a med. bowl and add flour, chili powder and paprika. Stir until well combined.
Heat oil in a high sided skillet over med-low heat.
Place a portion of the onions in the heated oil, being careful to shake off excess flour mixture. Cook in batches until golden brown. Remove from oil and place on paper towel-covered plate.

quote:

Originally posted by GiGi007

Btw, I did find some seasonings saying it was a tumbleweed spice mix, but it sounds toooo much..
for onions. What do you think[?]
here it is:

2 tablespoons paprika

1 tablespoon cayenne

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon freshly ground white pepper

1 teaspoon freshly ground black pepper

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

Methods/steps
Combine all ingredients in a small bowl. Store in an airtight jar.

Yes, the seasoning mixture does sound too much. Onion straws are supposed to taste like onions … a little salt would be all that’s necessary.

The ingredients in the recipe I posted above is the standard way of making onion straws in most restaurants that serve them.

I suppose the recipe you posted could be a seasoning that can be lightly sprinkled on them after they come out of the fryer (where the recipe I posted says "dash the straws with a little salt").

I am suspicious of whether the seasoning recipe you came across is originally from a restaurant.
To be efficient in applying seasonings behind the cooking line, they are generally sprinkled from a shaker … this helps to keep the amount being applied consistant. Kosher salt granules are much larger than regular salt and would not properly come out of the holes in a standard shaker. Neither would the thyme and oregano.
And if a shaker with bigger holes was used, you would get too much of the other, finer ingredients.
As well, though not inconcievable, I would be slightly suspicious of putting a seasoning mix containing onion powder on onions. Not impossible (as onion powder does have a different character than fresh onions) but again … too much.

If you do decide to try that mixture, you might want to grind the thyme and oregano to a finer consistancy and use a smaller grain of salt (or apply the Kosher salt, thyme and oregano separately).

Hiya GiGi007,

A while back someone asked for suggestions on what to pack with hotdogs in their take-away boxes … here is the text from my reply which explains making onion straws …

You might consider serving Onion Straws.
Onion Straws are like very thin stringy crisp onion ring-strips and are fine for packing with a dog into it’s box … or as a separate side.

These would make an awesome addition to dogs.

Gigi, note that a professional deep fryer provides very even heat in the oil … if you do this at home, turn the straws (carefully) a bit more often in the deep oil, and watch them a bit closer to make sure they don’t burn.

Good Luck!
Sonny

Nope, you wrote nothing wrong, and you also posted in the correct forum for your question

Threads do not always get immediate responses. I’d advise some patience with this.

You can also google for the recipe you are looking for.