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 

April 2017


Recipe Summary

25 mins
2 hrs 30 mins
4 to 6


Ingredient Checklist


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

  • 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.

  • 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.