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FRIED ONIONS
French Fried Onions
Great Value
6 oz

French Fried Onions

645
Enjoy the delightful taste and crispy crunchiness of Great Value French Fried Onions. Fried onions are a classic compliment to all your favorite dishes from creamy soups, hearty casseroles and fresh salads. Their savory taste, crispy crunch and flaky texture make them an excellent topping for not only deepening the flavor profile of your dishes but also for adding a satisfying texture to every bite. With only 40 calories per serving and no saturated fat, trans fat, or cholesterol, you can afford...
AVAILABLE AT:
$1.88
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$2.94
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Health Info
Macros
4g
CARBS
3g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
Product Info
UPC Code:
078742101323
Ingredients
Ingredients: ONIONS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUNFLOWER OIL, SAFFLOWER OIL AND/OR CANOLA OIL, SALT.
Description
Excellent way to enhance the flavor and texture in all your favorite soups, casseroles, and salads Great for topping soups and salads for an added texture and crunch Crispy, dried onion flavor seasoned with garlic, salt, and parsley These fried onions add an extra crunch to your favorite salad, soup, burger, casserole, or potato dish Available in a ready-to-use, resealable 3.5 oz. pouch Made with real onions No artificial flavoring or preservatives
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Used In 32 Recipes
Hearty Cheesy Onion Potatoes
11
45 min
5
Hearty Cheesy Onion Potatoes
Savory Green Bean and Crispy Onion Casserole
11
55 min
4
Savory Green Bean and Crispy Onion Casserole
Resplendent French Bistro Potatoes
11
50 min
3
Resplendent French Bistro Potatoes
Oven-Baked Philly Cheesesteak Sliders
12
40 min
4
Oven-Baked Philly Cheesesteak Sliders
Baked Smothered Pork Chops
11
1 hr 20 min
21
Baked Smothered Pork Chops
French Onion Beef Casserole
5
116
French Onion Beef Casserole
Green Bean Casserole
9
1 hr
3
Green Bean Casserole
Chicken & Broccoli Casserole
14
35 min
19
Chicken & Broccoli Casserole
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