Homemade “Cronions” – a tasty condiment for pylsur

cronions, crispy onions for pylsur

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'Cronions' - Crispy fried onions for Icelandic sausage

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\'Cronions\' - Crispy fried onions for Icelandic sausage 64.923542, -18.369141 \"Cronions\" - Crispy fried onions for Icelandic sausageIceland (Directions)

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.  

cronions versus French's Fried onions

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!

Cronions frying in a skillet

Frying “Cronions” in a cast iron skillet

Homemade “Cronions” – a tasty condiment for pylsur

Homemade “Cronions” – a tasty condiment for pylsur

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1 ratings
Category: Condiment
Cuisine: Icelandic

Crunchy fried onions for topping pylsur

Homemade “Cronions” – a tasty condiment for 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

"cronions" frying in cast iron

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

Goetta from Cincinnati, Ohio

Ohio: Goetta – a savory breakfast sausage inspired by the Old World


Goetta from Cincinnati, Ohio

Goetta from Cincinnati, Ohio

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Ohio: Goetta

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Ohio: Goetta 39.103118, -84.512020  Goetta from Cincinnati, OhioCincinnati, OH, United States (Directions)

Ohio. Yes, Ohio.  It may not seem as exotic as Mozambique, but it has its own culinary charms.   Our first dish from Ohio is the quintessential goetta (pronounced gett-aa). It’s an amalgamation of pork, beef, spices, and steel-cut (pinhead) oats formed into a loaf, sliced and pan-fried. That may not seem like the most appealing, but when you think about it, that’s all any sausage or meatloaf is made out of – goetta is just in a different form.  I’ve been living in near Lancaster County, PA for the past two years and on its surface, goetta seemed like scrapple.  However, where scrapple uses fine-ground corn and wheat flour, goetta uses coarse steel-cut oats.  Like scrapple, goetta was created to use up every “scrap” of meat from slaughtering an animal and the grain adjuncts were added to help stretch that meat further. While it came from German immigrants settling in the Cincinnati area and was developed there in Ohio, not Germany.

Geotta is commercially available from a variety of companies, but the largest is called Gliers which produces over 1 million pounds (450 metric tons) of goetta per year.  That’s a lot of sausage.  And as a testament to how much it is revered in Ohio, over 99% of it is consumed in the Cincinnati area.  According to the 2010 US census, there are just under 300,000 people living in the Cincinnati area, meaning that people are consuming an average 3.3 lbs of goetta per person from just that one company in addition to all of their regular breakfast meat consumption (i.e. bacon, ham, other sausage)!  Like I said, people love their goetta! Continue reading