These easy, crispy onions are so easy to make in the microwave using only 3 ingredients. I first experimented with trying to make these on the stove top and in the oven. Much to my surprise, the microwave turned out to be the best and easiest way to make crispy onion strings that are a tasty topping for green bean casserole; and they're much healthier than the canned, fried version that is traditionally used.
Lighter and better! Honestly, I prefer this lighter, unbattered, unfried version. As these onions cook in the microwave, they sweat and release their moisture. As they dry and shrivel, they get brown and crispy. That process concentrates the onion flavor, providing a delicious flavor punch when sprinkled on a variety of foods.
So many uses! You can think way beyond green bean casserole for uses for these tasty onions. For extra flavor and crunch, try them on:
Step 1: Assemble the ingredients.
Step 2. Slice the onions. You want them super thin--approx. 1/16 inch thick. You can use a very sharp knife, but a mandoline-type slicer makes it so much easier. First cut the ends off the onion and cut it in half from pole to pole. Then cut into long thin slices.
view on Amazon: my multi-tasking slicer/grater
Step 3. Place onions on a microwave-safe plate or pie plate, add olive oil and salt, stir with a fork to coat the onions thoroughly. Distribute onions in an even layer on the plate.
Step 4. Microwave on high for a total of approx. 12 to 13 minutes, stirring after 4 minutes, 8 minutes, and each minute after that. Each time you stop and stir onions, use two forks to pull apart clumps and redistribute onions evenly over surface of the plate.
view on Amazon: Pyrex pie plate
After a few minutes of cooking, onions will begin to sweat and shrivel. They will clump together when you stir them, so be sure to pull apart clumps into an even layer each time you stop the microwave to stir--this will promote even browning.
Step 6. Once they begin to brown (usually after minute 8), keep a close watch on them. They can go from browned to burnt quickly. Below are photos of onions cooked 11 minutes (on the left) and12 minutes (on the right). It's okay if there are a few burnt bits in there, but you want the majority of the onions to be evenly browned. 30 more seconds, and these would have been too burnt to use.
Done! Once you've figured out the timing for your microwave, these are so easy to make over and over again. They taste AMAZING! The onion flavor concentrates as they dry and shrivel. The only hard part is resisting snacking on them so they don't disappear too soon.
Let the onions cool completely and then store them in an airtight container at room temperature for up to 1 week.
Of course, I sprinkle these yummy, crispy onions over the top of green bean casserole. They're the perfect finishing touch. Check out my yummy and completely-from-scratch (no canned soup!) recipe for Green Bean Casserole with Bacon and Gruyere.
Try sprinkling these over roasted potatoes or brussel sprouts--so amazingly delicious!
Make it a Yummy day!