Fried Onions Belong on Your Spring Vegetables

If you were raised in the United States, fried onions are likely intrinsically linked in your mind to green bean casserole. It’s a fine, festive dish, all beige and creamy, but it’s not well-suited to spring or summer, when produce is bountiful and fresh green beans are at their peak. French’s fried onions, however, are available all the year round. Free yourself from the colonial fried onion mindset, and use fried onions (and shallots) on fresh spring produce.

Whether you fry them yourself or buy the tub of French’s, fried alliums add texture, salt, and sweet, deep umami to a dish. They’re the perfect topping for a creamy casserole, but they’re even better when sprinkled over a simple spring vegetable sauté. Rather than drown your beans in gloppy cream of whatever, blanch and sauté them in butter, then sprinkle on fried onions just before serving. Then do the same with asparagus, then try it on fresh buttery peas. When you’re done with butter, move on to raw preparations.

Shave asparagus thinly, toss with your favorite vinaigrette, then add a handful of fried onions for a crunchy, savory finish. Toss several handfuls onto a broccoli salad, asparagus salad (in the style of broccoli salad) or any salad, regardless of which piece of spring produce you choose. Think of them like croutons, only better, because they’re made with alliums. They also add incredible crunch to a veggie sandwich, avocado toast, or hummus bowl.

You can fry your onions or shallots in vegetable oil (or take a shortcut with either the microwave or air fryer), but no one would fault you for buying a tub of pre-fried French’s. They are a classic for a reason (the reason being that frying stuff is annoying, and French’s has that name recognition locked down).

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