- 1 big or 2 small white onions
- 2 cups unsweetened plant milk (500 ml), I used soy milk
- 1 tbsp apple cider vinegar
- 1 and 1/2 cups flour (240 g), gluten-free if needed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Oil for frying (optional)
- Peel and thinly slice the onion using a mandolin or a knife.
- Pour the milk into a mixing bowl and whisk in the vinegar. Let the onions soak in this mixture for at least 10 to 15 minutes.
- You can bake or fry the onions. If you’re going to bake them, preheat the oven to 400ºF or 200ºC.
- Combine the remaining ingredients in a separate bowl (flour, garlic powder, onion powder, paprika, salt, and pepper).
- Take a handful of the onion strings at a time, then shake off the excess milk and dredge them in the flour mixture, making sure you shake off a lot of the flour.
- If you’re going to bake them, place them onto a lined baking sheet and bake for 20 minutes or until golden brown. Remove from the oven and serve. Add more salt if needed.
- If you’re going to fry them, heat the oil in a saucepan, pot, or skillet, and then add the onion strings to the hot oil.
- Fry them for a couple minutes making sure you stir them around halfway through the cooking time to make sure every string is crispy.
- Remove them from the oil and place them onto a paper towel-lined plate. Add more salt if needed.
- Serve as an appetizer with some vegan mayo or healthy ketchup or as a side dish with vegan meatloaf or vegan Sloppy Joes.
- Keep the leftovers in a sealed container in the fridge for up to 5 days.
- I combined plant milk and apple cider vinegar to get vegan buttermilk, which is usually used to make this recipe, but feel free to only use plant milk if you want to.
- Add your favorite herbs and spices.
- Brown rice flour is my favorite gluten-free flour for this recipe, but pretty much any type of flour will do.
- Nutritional info has been calculated for oil-free baked onions.
- Serving Size: 1/8 of the recipe
- Calories: 129
- Sugar: 3.5 g
- Sodium: 180 mg
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 24.2 g
- Fiber: 1.6 g
- Protein: 4.8 g