Thursday, December 1, 2011

Side dish: Ree's Onion Strings

The Pioneer Woman's Onion Strings get made in our house fairly often. She's right, it's hard not to eat them as you make them. However, I find her suggestion that it only feeds 2 people a little low. We usually get our family of 4 fed with one onion, and have leftovers. These are a great addition to so many dishes, and I'll be posting these on an entree next week.

1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste


  1. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
  2. Combine dry ingredients and set aside.
  3. Heat oil to 375 degrees.
  4. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
  5. Repeat until onions are gone.
  6. Eat before your family sees them.
  7. Repeat with another onion, because they’ll be really mad they didn’t get any.
Other details:
  • Original Recipe
  • Prep Time: 1 hour 
  • Cook Time: 15 minutes 
  • Difficulty: Easy 
  • Serves 2 (Although I'm pretty sure we get 4+ servings out, although it's possible the husband has used 2 onions and I just didn't pay attention.)
  • Also, we don't usually measure most of this out. We cut up an onion, and fill with Buttermilk, and dredge in as much of a combination of flour, salt, and pepper as needed and the ratios look good.
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