Oh, these onion patties! Just thinking about them makes my heart do a little happy dance. It’s funny, isn’t it, how a simple dish can carry so much weight? For me, it’s summer evenings at my grandparents’ house, the air thick with the scent of freshly cut grass and Grandma’s cooking. These onion patties were her specialty, a dish she whipped up whenever we’d descend upon her in a noisy, hungry bunch. They’re nothing fancy, no complicated techniques, just pure comfort food that tastes like sunshine and love. If you’ve ever loved a classic diner-style patty melt, you’re in for a treat, because these onion patties are like the homemade, soul-warming cousin that’s even better. They’re surprisingly versatile, incredibly forgiving, and honestly, just plain delicious. They’re also a lifesaver on busy nights when you need something satisfying without a fuss.
Thank you for reading this post, don't forget to subscribe!What are onion patties?
So, what exactly are these magical little things? Think of them as a humble, yet utterly delightful, savory fritter or pancake, but with onions as the star. They’re essentially finely chopped or grated onions bound together with a light batter and pan-fried until they’re golden brown and wonderfully crispy on the edges, with a tender, sweet interior. My Grandma called them “onion patties” because she’d often serve them as a side, or even a light main, alongside a fried egg or some grilled sausages. It’s essentially a way to transform a pantry staple into something truly special. It’s the kind of food that doesn’t need a lot of fuss to be amazing, and that’s precisely why I’ve fallen so head over heels for them.
Why you’ll love this recipe?
There are so many reasons why this onion patty recipe has become a staple in my kitchen, and I have a feeling it’s going to be in yours too! First and foremost, the flavor is just out of this world. You get that sweet, mellow onion taste that’s amplified by the caramelization from the pan-frying. It’s savory without being overpowering, and just a touch sweet. Then there’s the texture – oh, the texture! Crispy, golden edges giving way to a tender, almost melt-in-your-mouth center. It’s pure bliss. And can we talk about simplicity? This recipe is ridiculously easy. You don’t need fancy equipment or rare ingredients. It’s the kind of dish that comes together in a flash, making it perfect for those weeknights when you’re just wiped out but still want something delicious. I also love how budget-friendly it is. Onions are so inexpensive, and this recipe stretches them into a satisfying meal or side. Plus, they’re incredibly versatile! You can serve them for breakfast, lunch, or dinner, or even as a snack. They’re fantastic on their own, but they also pair beautifully with so many things. What I love most, though, is the nostalgia factor. Every bite takes me back to Grandma’s kitchen, and that’s a feeling you just can’t buy. If you enjoy simple, comforting recipes that deliver big on flavor, this is absolutely for you.
How do I make onion patties?
Quick Overview
Making these delightful onion patties is a breeze. It all starts with prepping your onions – usually a quick chop or grate. Then, you’ll whisk together a simple batter, fold in those lovely onions, and pan-fry them until they’re golden brown and irresistible. The whole process is super straightforward and doesn’t take much time at all, making it a fantastic option for a quick lunch or a speedy side dish. You’ll be amazed at how these simple ingredients transform into something so utterly satisfying.
Ingredients
For the Main Batter:
1 cup all-purpose flour (I’ve found that a good quality all-purpose works best here, but you can experiment with whole wheat for a nuttier flavor!)
1 teaspoon baking powder (This gives them a lovely lightness, don’t skip it!)
1/2 teaspoon salt (Or to taste – I like to add a little more if I’m serving these as a main dish.)
1/4 teaspoon black pepper (Freshly ground is always best for that extra pop of flavor.)
3/4 cup milk (Whole milk gives the best richness, but I’ve had success with 2% or even unsweetened almond milk for a dairy-free option.)
1 large egg (This acts as our binder and adds a lovely richness.)
2 tablespoons melted unsalted butter (Or your favorite cooking oil – this adds flavor and helps with browning.)
For the Filling:
2 medium yellow onions, finely chopped or grated (Yellow onions are my go-to for their perfect balance of sweetness and mildness. You can use red onions for a slightly sharper flavor, but be aware they might tint the patties a bit pinkish.)
For Cooking:
3-4 tablespoons neutral cooking oil (like vegetable, canola, or sunflower oil) for pan-frying.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our cooking station ready! You’ll want to grab a large non-stick skillet or a well-seasoned cast-iron pan. Place it over medium heat. This is key – you don’t want the heat too high, or the outside will burn before the inside cooks. Add about 2 tablespoons of your neutral cooking oil to the pan. We’re looking for it to shimmer, but not smoke. If it starts smoking, your heat is a touch too high. Let it warm up while you get the batter ready.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, salt, and black pepper. Give it a good mix until everything is evenly distributed. This ensures that your leavening agent (the baking powder) and seasoning are spread throughout the batter, so you don’t end up with pockets of salt or under-risen patties. I usually just use a whisk for this, making sure to break up any little flour clumps.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl, whisk the egg until it’s lightly beaten. Then, pour in the milk and the melted butter (or oil). Whisk it all together until it’s well combined. It should look like a pale yellow, smooth liquid. If you’re using melted butter, make sure it’s not too hot when you add it, or it could scramble the egg!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix until just combined. It’s really important not to overmix here! A few small lumps are perfectly fine – in fact, they’re a good sign you haven’t overworked the batter, which can lead to tough onion patties. We’re aiming for a consistency similar to pancake batter, maybe slightly thicker.
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Step 5: Prepare Filling
If you haven’t already, finely chop or grate your onions. If you’re grating them, use the large holes of a box grater. You want them to be small enough to incorporate well into the batter, but not so fine that they turn into mush. Once chopped or grated, gently squeeze out any excess moisture using your hands or a clean kitchen towel. This step is super important to prevent soggy patties!
Step 6: Layer & Swirl
Gently fold the prepared onions into the batter. Stir just until they are evenly distributed. Don’t overmix! The batter should coat the onions nicely. Now, carefully spoon about 1/4 cup of the batter mixture into your hot skillet. Don’t overcrowd the pan; you’ll likely need to cook these in batches. You can gently flatten them slightly with the back of your spoon if they look too mounded. The key is to get a nice, even surface for cooking.
Step 7: Bake
Cook the onion patties for about 3-5 minutes per side, or until they are beautifully golden brown and feel firm to the touch. You’ll see the edges start to crisp up, and the batter will look set. Use a thin spatula to gently flip them over. If they’re browning too quickly, reduce the heat slightly. If they seem to be taking too long, nudge the heat up just a smidge. You’re looking for that perfect balance of crispy exterior and tender interior.
Step 8: Cool & Glaze
Once they’re cooked, transfer the onion patties to a plate lined with paper towels. This helps to absorb any excess oil and keeps them nice and crispy. While they’re still warm, you can add a sprinkle of flaky sea salt on top if you like – it’s my favorite little finishing touch! Some people like a simple drizzle of ketchup or a dollop of sour cream at this stage, but honestly, they’re perfection on their own.
Step 9: Slice & Serve
These onion patties are best served warm, right off the pan. If you’re making a larger batch, you can keep them warm in a single layer on a baking sheet in a low oven (around 200°F or 95°C) while you cook the rest. They’re wonderful cut in half or quarters for easier snacking or serving alongside other dishes. The aroma alone is enough to make your mouth water!
What to Serve It With
Honestly, these onion patties are so good, they can totally stand on their own as a light meal or a fantastic snack. But when I really want to make a spread out of them, I have a few go-to pairings. For breakfast, they are phenomenal alongside a couple of perfectly fried eggs. The runny yolk mingling with the savory onion patty is just divine. A side of crispy bacon or a few breakfast sausages, and you’ve got a meal that’s pure comfort. For a more substantial brunch, I love to serve them with a fresh green salad dressed with a light vinaigrette. It’s a lovely contrast to the richness of the patties. Think of serving them alongside some smoked salmon or a creamy hollandaise sauce for a touch of elegance. As a dessert? Well, they aren’t exactly dessert-sweet, but they make a surprising and delightful appetizer before a main course. Imagine them alongside a rich beef stew or a hearty lentil soup. They add a lovely savory element that balances out richer flavors. And for those cozy snack moments, a small stack with a side of spicy mustard or a tangy dip is just perfection. My kids always ask for these on rainy afternoons, usually with a side of apple slices.
Top Tips for Perfecting Your Onion Patties
I’ve been making these onion patties for what feels like forever, and I’ve definitely learned a thing or two along the way. Here are some of my best tips to help you achieve onion patty perfection:
Onion Prep: The most crucial step for preventing soggy patties is to properly prep your onions. Whether you chop or grate them, make sure to squeeze out as much moisture as you possibly can. I use a clean tea towel for this – it’s like a little onion press! If you skip this, your patties will be flat and greasy, and nobody wants that. Also, don’t be afraid to use yellow onions; they caramelize beautifully and offer a sweetness that’s perfect for this recipe.
Mixing Advice: Remember that rule about not overmixing batters? It’s especially true here. A few lumps in your batter are totally fine. Overmixing develops the gluten in the flour, which can lead to tough, dense onion patties. Mix just until the wet and dry ingredients are combined, and then gently fold in the onions. You want a batter that’s thick enough to hold its shape but still pourable.
Cooking Temperature is Key: This is a big one! Medium heat is your best friend here. If the pan is too hot, the outside will burn before the inside is cooked through, and you’ll get a bitter taste. Too low, and they’ll absorb too much oil and become greasy. You’re looking for that perfect golden-brown crust. My skillet is usually at a happy medium – I can hear a gentle sizzle when the batter hits the pan, not an aggressive fry.
Don’t Overcrowd the Pan: This is a lesson I learned the hard way early on! When you crowd the pan, the temperature of the oil drops, and your onion patties will steam instead of fry, leading to a soft, greasy texture. Give them plenty of space so the hot air can circulate around them, ensuring they get nice and crispy. You’ll likely need to cook them in batches, and that’s perfectly okay!
Ingredient Swaps: While the recipe as written is fantastic, I’ve experimented a bit. For a gluten-free version, I’ve had success using a 1:1 gluten-free flour blend. You might need to adjust the liquid slightly, so add it a tablespoon at a time until you reach that pancake-like consistency. If you don’t have milk, water or even broth can work in a pinch, though it will slightly alter the flavor and richness.
Baking Tips: Always use a non-stick skillet or a well-seasoned cast iron for best results. This prevents sticking and helps achieve that beautiful golden crust. If you find your patties are sticking, it might be that your pan isn’t hot enough or you didn’t use enough oil. Trust your senses – a beautiful golden-brown color is your sign they’re ready to flip.
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Glaze Variations: While this recipe doesn’t strictly call for a glaze, if you were to add one (like a simple maple syrup drizzle or a honey glaze), ensure it’s not too thin, or it will make the patties soggy. A slightly thicker glaze that sets up a bit on the warm patty is ideal.
Storing and Reheating Tips
These onion patties are truly best enjoyed fresh and warm, but life happens, and sometimes you have leftovers! Here’s how I handle them:
Room Temperature: If you’ve made them and they’re not going to be eaten right away, you can let them sit out at room temperature for about an hour. They’ll still be quite delicious, though they might lose a bit of their crispness. I wouldn’t recommend leaving them out for longer than that for food safety reasons.
Refrigerator Storage: Once they’ve cooled down completely, store any leftovers in an airtight container in the refrigerator. They should stay good for about 2-3 days. I like to place a piece of parchment paper between layers if I’m stacking them to help preserve their texture. They tend to get a little softer in the fridge, but that’s okay!
Freezer Instructions: You can definitely freeze these onion patties, though I find they are at their absolute best when made fresh. If you do want to freeze them, let them cool completely, then wrap them individually in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. They’ll keep in the freezer for up to 1-2 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator, or reheat them directly from frozen.
Reheating Advice: My favorite way to reheat these is in a dry skillet over medium-low heat. This helps to bring back some of that lovely crispiness. You can also pop them in a toaster oven or a conventional oven at around 350°F (175°C) for about 5-10 minutes, or until heated through and slightly crisped. Microwaving is an option for speed, but it will make them softer, so I usually avoid it if I can. For frozen patties, reheat them in the oven or toaster oven from frozen, which will take a little longer, about 15-20 minutes.
Glaze Timing Advice: If you plan to store or freeze these with a glaze, it’s best to add the glaze *after* reheating. Glazes can become sticky and less appealing when stored or reheated, so a fresh drizzle or dusting right before serving is the way to go!
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved onion patties! They’re more than just a recipe to me; they’re a little slice of home, a reminder of simpler times and the joy of sharing good food. I truly hope you give these a try. They’re the perfect example of how humble ingredients can create something truly magical. Whether you’re serving them as a quick weeknight side, a hearty breakfast, or a satisfying snack, I’m confident they’ll win you over just like they did me. They are consistently a hit at my house, and I just know your family will love them too. If you do make them, please let me know how they turn out in the comments below! I’d love to hear about your experience and any variations you try. And if you enjoyed this recipe, you might also love my recipe for [Link to another recipe, e.g., Simple Cheddar Biscuits] or my [Link to another recipe, e.g., Zesty Lemon Herb Roasted Chicken]. Happy cooking, and happy eating!
Onion Patties
Ingredients
Main Ingredients
- 0.75 cup gluten-free all-purpose flour
- 2 tsp sugar
- 1 tbsp polenta or cornmeal finely ground
- 2 tsp gluten-free baking powder
- 2 tsp coarse sea salt or to taste
- 1 tsp freshly ground black pepper or to taste
- 0.75 cup soy milk
- 2.5 cups brown/yellow onions finely chopped, about 3 medium onions
- 2 green onions
- 0.25 cup oil for frying such as extra virgin or grapeseed oil
Instructions
Preparation Steps
- Finely chop your onions and set aside.
- In a large bowl, whisk together all the dry ingredients (flour, sugar, polenta, baking powder, salt, pepper) to evenly distribute them.
- Add the soy milk to the dry ingredients and stir well until you have a thick batter.
- Add the finely chopped brown/yellow onions and green onions to the batter and mix until well combined.
- Add the oil to a large frying pan and heat it over medium heat. You can check if the oil is ready by sticking the end of a wooden spoon into it; if it bubbles around the spoon, it's ready.
- Add tablespoons of the batter gently into the hot oil. To ensure the patties cook through, flatten the batter with the back of a spatula or spoon. Cook for 2-3 minutes per side until golden brown and crispy.
- Drain the cooked patties for a minute on paper towels. To keep them warm while you cook the rest, place the plate in a 200°F (100°C) oven. Serve with sweet chili sauce or another condiment of your choice.
