Tobacco Onions

These delicate and crisp onions from James Golding at The Pig Brockenhurst in England are lightly seasoned with paprika and celery salt. They're a no-fail side dish as well as beer snack. Slideshow: More Onion Recipes 

Active Time:
25 mins
Total Time:
2 hrs 30 mins
4 to 6


  • 3 large white onions (2 pounds), halved lengthwise and very thinly sliced crosswise

  • 2 cups whole milk

  • 2 cups all-purpose flour

  • 1/4 cup plus 2 tablespoons smoked paprika

  • 2 1/2 tablespoons celery salt

  • 2 1/2 quarts canola or vegetable oil 

  • Kosher salt


  1. In a large bowl, combine the onions with the milk and stir to coat. Cover and refrigerate for 2 hours.

  2. In a medium bowl, whisk the flour with the paprika and celery salt. Drain the onions very well in a colander, then set the colander over a large bowl. Sprinkle the flour mixture over the onions and toss with your hands to evenly coat. Shake well to remove any excess flour.

  3. In a large saucepan, heat the oil to 350°. In about 5 batches, fry the onions over moderate heat until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the onions to paper towels to drain; season lightly with salt. Return the oil to 350° between batches. Serve hot.

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