Categories: Recipes

Homemade “Cronions” – a tasty condiment for pylsur

This is an accompanying recipe to go along with the pylsur post for Iceland.  The main info is all located there, so head over that way for the thorough rundown.

What we’re making here is a crunchy deep fried onion topping to go with our pylsa or just about anywhere else you want crunchy onions (burgers, casseroles, french fries, salads, everywhere!).  To start off with, let’s talk about the real Cronions. You can see what they look like here on Flickr (photo by Robyn Lee).  Cronions are Iceland’s French’s Fried Onions – those crispy delicious morsels of onion that you usually only have on top of green bean casserole once a year at Thanksgiving.

Homemade “Cronions” vs French’s Fried Onions

So do you need to make them at home?  Short answer: no you don’t, you can easily buy them of minimal cost.  But I still wanted to make them myself to see what could be done at home and you might want to as well since it is so easy.

As tasty as the pre-made kind is, we don’t think that you need the flour, sweeteners, and other extras that come as part of the package.  Just fried onions are all you need. With that, we came up with our stripped-down essential version.

Oh, and before we forget, one more benefit of frying them up yourself is that you can control how dark your fried onions get.  We like letting the natural sugars develop and let ours get quite caramelized as you can see in the pictures. Now, let’s get cooking!

Frying “Cronions” in a cast iron skillet


Homemade “Cronions” – a tasty condiment for pylsur

3 stars (2 ratings)
Recipe by: Patrick Jaszewski
Category: Condiment
Cuisine: Icelandic

Crunchy fried onions for topping pylsur


45 minutes
  • 3 onions (red, yellow, or white), halved and sliced very thin
  • 3 quarts (3l) vegetable oil, or other neutral oil that can withstand high heat
  • Salt to taste (about 1 teaspoon)


10 minutes
35 minutes
Ready in
45 minutes
  1. Heat oil to 365F
  2. Add onions to oil. Fry, stirring occasionally until golden brown (or darker if that is your preference). About 30-45 minutes
  3. Remove onions with “spider strainer,” mesh strainer or slotted spoon. Set on paper towel-lined plate or rack
  4. Season with salt to taste.
  5. Use for topping a dish like pylsa


Note that nutrition is an estimate here. I'm pessimistically assuming that roughly 1 cup of oil gets absorbed by the onions over these 3 onions.

Nutrition information

Serving Size: 18g
Calories per serving: 69
Fat per serving: 7g
Saturated fat per serving: 1g
Carbs per serving: 1g
Protein per serving: 0g
Fiber per serving: 0g
Sugar per serving: 0g
Sodium per serving: 78mg
Trans fat per serving: 0g
Cholesterol per serving: 0mg

Tasting and lessons learned

These things are super simple to make and tasty as heck – almost don’t need a recipe.  The first time I made them, I used beef tallow that I had rendered and they made delicious “Cronions.” However, I found that once they cooled, the beef fat solidified and the texture became unpleasant unless I got them hot again.  Because of that, I recommend using an unsaturated fat to keep the texture nice for the bits you don’t eat immediately. I see on the French’s label that they use palm oil, so that might be a good way to go.

Eat ‘em up!

Beautifully golden “Cronions” fried darker than French’s

Patrick Jaszewski @pjaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, recovering homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

View Comments

Recent Posts

Tasting Bay Leaves

Today, we're tasting bay leaves. They're a simple ingredient we've all used, but do you know what they really taste…

2 months ago

Clementine Mojo – a tasty sauce for rich pork

This clementine mojo accompanies the smoky potluck pintxos along with our romesco sauce. I did this video separately to have…

4 months ago

Potluck Pintxos – Smoked Pork Shoulder Bites

Today, I've got the perfect thing for your holiday potluck - my take on pintxos! I cooked a whole pork…

4 months ago

Sweet Potato Pie: The new king of your holiday table in 2018 Today we're making Sweet Potato Pie! There are many recipes out there, but we like this one from Nicole…

5 months ago

Hrudka – Easter Cheese from Eastern Europe – Sous vide and traditional methods!

It’s March and while we should be starting to get some warmer Spring-like weather here in Phoenixville, Pennsylvania, it’s still…

1 year ago