A ridiculously tasty side, tobacco onions are so much more than a standard onion dish. Like onion rings but with a whole new level of flavour, just one mouthful and you’ll be hooked.
They’re certainly as addictive as their namesake, but without the downside. So, fry up these bad boys and dig in. Once you get a taste you’ll be reaching for more.
Items you’ll need for this recipe
- Deep fat fryer – deep frying the onions will get them extra crispy.
- Deep frying pan – you could also use a deep frying pan.
- Vegetable oil – vegetable oil is the best oil to use for this recipe.
- Mixing bowl – you’ll need two mixing bowls: one for coating the onions in flour and the other to prepare the spice mix
- Plain flour – you’ll need to dust the onions in flour to get that nice crispy texture.
- Paper towels – you’ll need to use paper towels to remove excess grease.
- Cayenne pepper – cayenne pepper gives these crispy tobacco onions an earthy flavor.
- Sweet paprika – sweet paprika also brings a nice earthy spiciness.
- Garlic granules – add some garlic granules to make this crispy side extra tasty.
Recipe for tobacco onions
This tobacco onion recipe is so simple you’ll be wondering why you’ve never tried it before. Well, better late than never!
A smokin’ side dish that’s made up of a few simple ingredients, crispy tobacco onions go perfectly on the plate alongside steak, burgers, chops – pretty much any kind of rich tasty meat dish will be taken to new heights by tobacco fried onions.
Making this recipe is so simple. It’s just a matter of heating the oil in the fryer – or saucepan if you haven’t got one – finely slicing the onions, coating them in the delicious seasoning mix and deep frying them until crispy and golden brown.
What are tobacco onions?
So, they look and sound great, but what are they? They are crispy deep fried onions, seasoned with a few spices, salt, pepper and sometimes garlic.
Why are they called tobacco onions?
The name was coined as far back as the 1980s by famous chef Dean Fearing. While working at the Mansion restaurant on Turtle Creek in Dallas, Texas, he named the recipe because the curly, brown, dried onions looked like dried tobacco leaves.
How do you store tobacco onions?
If you have leftovers, you can keep them in the fridge for around 3–5 days. Just keep them in an airtight container, for extra freshness.
How do you reheat tobacco onions?
To reheat leftovers, preheat the oven to 190°C / fan 170°C / 375°F / gas mark 5. The heat for 10-15 minutes, or until properly heated through.
What goes well with tobacco onions?
- Sous vide beef cheeks – a melt in your mouth beef recipe that will taste amazing with this side dish.
- Beef fillet with garlic and mushroom butter – another mouthwatering side that will taste incredible with these smoky onions.
- Minted lamb burgers – a supremely tasty burger dish that will taste even better with smoky fried onions on the side.
- Lamb noisettes with rosemary sauce – a stunning lamb dish that would pair fantastically well with this smokin’ side.
- Butternut and chickpea burger – pair this crispy side with a delicious butternut and chickpea burger for an incredible vegetarian meal.
- Roast marrow – to add some greens to your plate.
- Parmentier potatoes – no one can say no to herby, crispy potatoes!
- Rosemary potatoes – hasselback new potatoes cooked with olive oil, garlic and rosemary until golden and crispy.
More onion recipes
- Caramelised onions – an amazing dish with a rich, sweet flavour.
- Balsamic onions – this sweet tangy side goes with everything from cheese to pate, or as a delicious burger topping.
Perfect dip accompaniments
Look here for more onion recipes.
Print
Tobacco Onions
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tobacco Onions comprise a sliced large onion soaked in buttermilk. Drenched in a spicy flour mixture it is then fried until golden and crispy. Perfect for dipping!
Ingredients
- 1 large onion, peeled and thinly sliced
- 500ml (2 cups) buttermilk
- 120g (1 cup) flour
- 45ml (3 tbsp) sugar
- 15ml (1 tbsp) chilli powder
- 15ml (1 tbsp) garlic powder
- 15ml (1 tbsp) onion powder
- 15ml (1 tbsp) instant coffee granules
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 15ml (1 tbsp) salt
- Vegetable oil, for frying
Instructions
- Soak the onion rings in the buttermilk for at least 30 minutes, preferably 1 hour if time permits.
- Drain the onions in a colander.
- Mix the flour, sugar, chilli, garlic, coffee, cumin, coriander and salt in a large mixing bowl.
- Heat the oil in a large, heavy bottomed pot to 190°C/375°F using a kitchen thermometer. You can test it by placing the end of a wooden spoon into the oil. If bubbles form around the stick and float up, it’s ready.
- Toss multiple onions rings at a time in the flour mixture and lower them gently into the bubbling oil and push the onion away from you to prevent dangerous splattering.
- Fry until crispy and golden brown, which would take about 2-3 minutes.
- Lift the onions out with a slotted spoon and drain on kitchen paper towels.
- Continue to fry the onions in batches until everything is finished. Tip: you can keep the fried onions warm by placing in the oven at a low temperature.
- Serve immediately with ketchup or your favourite dips, such harissa aioli. Enjoy!
Notes
- Find the absolute largest onion you can find, roughly weighing about 450g (1lbs). If you can’t get hold of one, use two medium ones.
- For a gluten-free version, use rice flour instead of all-purpose flour.
- You can reuse the buttermilk for other applications, such as for a marinade base or for tenderizing purposes.
- If you have a wok, you can use it instead of the pot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Deep Fry
- Cuisine: American
Keywords: tobacco onions, crispy onion rings, spicy onion rings, onion side dish, deep friend onions
Keira Ball
WOW. Quick and tasty dish.
Rob
I had never thought to use onions this way, taste was absolutely flawless thanks Michelle
★★★★★
Michelle Minnaar
Thanks Rob! Try them with burgers or potatoes, both work very well with these!
Dan
Made these for the first time last. Delicious, better than restaurant.