Fried onion rings work well in so many situations. Are they a topping, appetizer, or side dish? They can work where ever you put them and be loved all the same!
I call them “Oh, Oh” rings! I think many are intimidated by making onion rings at home. The frozen version can come out soggy and lack flavor, but my Beer Battered Onion Rings recipe packs a lot of crunch and spice!
Best Onion for Onion Rings
You can use white or yellow onions to make onion rings. Keep in mind that white onions are generally more pungent than yellow onions. If you are a fan of sweet onions, consider Maui, Vidalia, or Walla Walla onions. Red onion can also be used.
The one rule that goes across the board is to slice them fairly thick and also uniformly. Evenly cut onions will cook at the same pace so you don’t end up playing whack-a-mole trying to rescue the burning ring while waiting for another to brown before you can move onto the next batch.
Onions rings use simple ingredients, you probably have everything you need in the pantry!
- Large Onions– I use sweet, but feel free to pick from the list above.
- Flour- You use this to dust the onion rings so the batter sticks and also in the batter. We have not tested this recipe with alternative flours or gluten free flour, but there is no apparent reason why it would not work using a 1:1 ratio.
- Egg- the binder for the batter.
- Parsley, garlic powder, oregano– You can use more or less of any of these seasonings, or omit them all together.
- Baking Soda- This helps make the batter fluffy and light.
- Beer- These are beer battered onions rings, but you can swap beer or water. I used a light beer, but feel free to use a dark lager. IPAs tend to taste a tad bitter, so I shy away from them. You can also use a non-alcoholic beer for flavor. The alcohol will burn off while deep frying, so no need to worry about them being boozy.
- Frying Oil– The best oils for frying are peanut, canola, vegetable oil and blended oils. They all have a high smoke point.
- Salt– I like everything salty. A coarse kosher salt or flaky sea salt works best for mild salty flavor without overwhelming texture or taste.
Seasonings can be omitted or swapped for other flavors and spice blends. Spicy onion rings can be made with chile powder, cayenne pepper or thai seasoning. Make savory batches with Italian seasoning or seasoned salt. Black pepper or white pepper also gives a a bit of a bump.
Onion Ring Dipping Sauce
I am not one to judge on dipping sauce preferences. In fact, I usually serve mine with a variety so I can hop around. These are my favorites.
- Ketchup and Mustard are the standards and while I don’t use either, my kids would have a panic attack if they weren’t offered. Spicy ketchup is also fun.
- One batch of Chipotle Aioli can also be used for other items with the same meal or later in the week, such as a Chipotle Chicken Club sandwich.
- If you’ve ever been to Red Robin, their Campfire Sauce is a smoky and sweet sauce perfect for onion rings.
- While Yum Yum sauce is usually reserved for seafood and Japanese steakhouses, it is delightful with homemade onion rings!
- I’m also a big fan of BBQ sauce.
How to Make Onion Rings
- Prep the onions and cut into 3/4 inch rings. Take out the small centers and keep those for chopping up into other dishes or salads. Separate all the rings from each other and set aside.
- In a large bowl combine half of the flour with the seasonings and baking soda. Baking soda is a leavening agent and will create small little air bubbles so the batter stays light and fluffy instead of heavy. Slowly whisk your beer of choice and egg with the dry ingredients and chill least 15 minutes. Cold batter works best and this also gives the baking soda time to settle and activate.
- Fill a large heavy frying pan or pot with 2-3 inches of oil. would suggest making sure you use a pot without high of sides or cast iron skillet. A large pot with high sides can create a steaming effect, preventing your Beer Battered Onion Rings from getting nice and crispy.
- Heat the oil over medium-high heat (350°F). I strongly encourage you to use a deep fry thermometer. You can also use a deep fryer machine, like a Fry Daddy, if you have one.
- Test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying. Also, preheat the oven to a low temperature or “keep warm” setting and place a wire rack over a baking sheet lined with paper towels. A wire rack allows residual oil to drip off without making the underside soggy.
- Place the remaining flour in a separate shallow bowl and dredge each onion ring in the flour and then in the batter. Without this, the batter won’t stick to the raw onion well.
- Working in batches, place 4-10 onion rings in the oil, being careful not to crowd the pan too much. Cook for 6-8 minutes turning every 2-3 minutes to evenly brown. This can greatly depend on the exact temp of your oil and size of your rings.
- Remove each batch to the prepared baking sheet/wire rack. Sprinkle with salt while they are still hot and then place them in the oven to stay warm until you’ve fried them all.
- Serve with your favorite dipping sauce and enjoy.
Storage & Reheating
Like any fried food, these are best enjoyed fresh. If you do have leftovers, consider reheating them using a quick, flash-fry method or in a warm oven. I do not suggest microwaving them, they will become rubbery and limp.
Cooked onion rings can be frozen. Wait for them to fully cool before packaging and to reheat, throw them back into hot oil while still frozen.
More Homemade Appetizers
- Creamy Jalapeno Stuffed Mushrooms
- Spinach Crescent Ring
- Creamy Spinach Artichoke Dip
- Mexican Shrimp Cocktail
- Cream Cheese Sausage Balls
- Tomato Bruschetta
Beer Battered Onion Ring Recipe
- Peel and discard the outer skin of the onion. Slice the onion into 3/4 inch wide rings, set aside the centers (anything too small for an onion ring). Separate all the rings from each other.
- In a medium bowl combine 1 cup of the flour flour, parsley, garlic powder, oregano and baking soda and whisk together. It will be a thick and pasty. Slowly whisk in the beer and egg. Place in the refrigerate for at least 15 minutes.
- Fill a large heavy frying pan or pot with 2-3 inches of oil. Heat the oil over medium-high heat (350°F). Test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying. Also, preheat the oven to 200°F and place a wire rack over a baking sheet lined with paper towels.
- Place the remaining 1 cup of flour in a separate shallow bowl. Dredge each onion ring in the flour and then in the batter. Working in batches, place 4-10 onion rings in the oil, being careful not to crowd the pan too much. Cook for 6-8 minutes turning every 2-3 minutes to evenly brown.
- Remove each batch to the prepared baking sheet. Sprinkle with salt while they are still hot and then place them in the oven to stay warm. Repeat until all are fried.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.