Buzz
If you grew up in the United States, fried onions are probably tied to green bean casserole in your mind. While it’s a classic holiday dish, creamy and beige, it doesn’t suit the fresh, bountiful produce of spring and summer, when green beans are at their peak. Fortunately, French’s fried onions are available year-round. Break free from the traditional mindset and try using fried onions (and shallots) with fresh, vibrant spring vegetables.
Whether you fry them yourself or pick up a tub of French’s, fried alliums bring texture, saltiness, and a rich umami to your dishes. They’re a great topping for creamy casseroles, but they’re even better on a simple spring vegetable sauté. Skip the heavy creams and instead blanch and sauté your beans in butter, then top with fried onions just before serving. Do the same for asparagus and fresh buttery peas. After butter, feel free to explore raw preparations as well.
Thinly shave asparagus, toss with your favorite vinaigrette, and add fried onions for a crunchy, savory finish. Pile them on a broccoli salad, asparagus salad (like a broccoli salad), or any salad of your choosing. Think of them as a better version of croutons, made with alliums. They also provide amazing crunch in veggie sandwiches, avocado toast, or a hummus bowl.
You can fry your onions or shallots in vegetable oil (or use a shortcut like the microwave or air fryer), but no one will judge you for grabbing a tub of pre-fried French’s. They’ve earned their reputation for a reason (that reason being, frying is a hassle, and French’s has mastered the convenience factor).
