RecipesSide DishesGluten FreePareveVegan

Crispy Onions

Name: Crispy Onions
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 large onion (sliced very thin); 2 cups extra virgin olive oil; Kosher salt

Jamie Geller • Nov 16, 2016 (Updated: Nov 19, 2025)Comment Jump to Recipe

For crispy onions, use a mandolin to achieve uniform slices that fry up evenly. These make the perfect topping for burgers, salads, and our Ultimate Green Bean Casserole.

Crispy Onions

Prep Time 5

Cook Time 30

Total Time 35

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Servings

Ingredients

1 large onion sliced very thin
2 cups extra virgin olive oil
Kosher salt

Instructions

Line a baking sheet with paper towels.
In a large sauté pan over medium heat, cook sliced onions in evoo, for 20 to 30 minutes, or until golden brown and crunchy. Take your time with this step; the payoff is crispy, crunchy oniony goodness.
Transfer crispy onions to prepared baking sheet. Sprinkle with salt; set aside. Serve as a topping for burgers, soups, salads, and our Ultimate Green Bean Casserole.

Category: RecipesSide Dishes

Holidays: PassoverSuper BowlThanksgiving

Diets: Gluten FreePareveVegan

Tags: Comfort Food

About Jamie Geller

Jamie Geller influences millions every day. Known as the “Jewish Rachael Ray” (The New York Times), and the “Queen of Kosher” (CBS) 7-time best-selling author Jamie Geller is the Founder and CEO of Kosher Network international (KNi), the #1 Global Kosher Food Media Company and World’s Most Watched Jewish Food Network with almost 1 Billion Views.Jamie Geller, the creative force behind JamieGeller.com also hosts the Chanukah Cooking Special with Jamie Geller on PBS and Create TV, is a regular on the TODAY Show and has been profiled by Yahoo, Forbes, Family Circle, Cosmopolitan, Chicago Tribune among many other media publications and outlets.One of the most sought-after Jewish food and lifestyle experts worldwide Jamie and “Hubby” live in Israel with their 6 beautiful children. Jamie loves nothing more than sharing Jewish comfort food with friends, family and a worldwide community of food enthusiasts.BUY JAMIE’S BOOKS