Steakhouse Crispy Onion Strings with Horseradish Dipping Sauce

Steps

1. Step 1

   Make the dip: in a small bowl, stir together the sour cream, mayonnaise, horseradish, Dijon, lemon juice, chives and black pepper. Season with salt to taste, cover and refrigerate until serving (at least 30 minutes, so it chills and the flavors come together).

   5 min

   • 1/2 cup sour cream
   • 1/2 cup mayonnaise
   • 3 tbsp prepared horseradish
   • 2 tsp Dijon mustard
   • 2 tsp lemon juice
   • 2 tbsp chives
   • 1/4 tsp black pepper
   • salt
2. Step 2

   Slice the onions as thin as you can, about 1/8 inch, using a mandoline or a sharp knife: cut each onion in half from root to tip, lay it flat and slice crosswise into thin half-moons. Separate the slices into strings with your fingers.

   10 min

   • 2 lb sweet onions (about 2 large)
3. Step 3

   Put the onions in a large bowl and pour the buttermilk over them. Press down so they are submerged and let soak at room temperature for 20 minutes (or up to 1 hour in the fridge).

   20 min, hands-off

   • 2 cups buttermilk
4. Step 4

   Meanwhile, whisk the flour, smoked paprika, cayenne, garlic powder, 2 tsp salt and black pepper together in a wide shallow dish or a large paper bag. Set a wire rack over a baking sheet (or line a sheet with paper towels) next to the stove.

   5 min

   • 2 cups all-purpose flour
   • 1 1/2 tsp smoked paprika
   • 1/2 tsp cayenne pepper
   • 1/2 tsp garlic powder
   • 2 tsp fine salt
   • 1 tsp black pepper
5. Step 5

   Pour the oil into a large heavy pot to a depth of about 2 inches and heat over medium-high until it reaches 375°F on a thermometer. (No thermometer? A pinch of the flour mix should sizzle briskly the moment it hits the oil.)

   10 min · 375°F

   • 6 cups vegetable oil, for frying
6. Step 6

   Working with a big handful at a time, lift the onions out of the buttermilk, let the excess drip off, then drop them into the seasoned flour and toss until every strand is coated. Shake off the loose flour in a colander or sieve.

7. Step 7

   Fry the onions in batches, about 1 cup of coated strings at a time, stirring gently with tongs to keep them from clumping, until deep golden and crisp, 2 to 3 minutes. Don't crowd the pot. Lift them out to the rack and sprinkle right away with a little salt. Let the oil come back to 375°F between batches, and repeat with the rest.

   20 min · 375°F

   • the rest of the fine salt
8. Step 8

   Pile the onion strings high on a platter and serve hot, with the cold horseradish sauce alongside.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026