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Dec 4, 2010 12:24 PM

Onion rings

I need help with making really good onion rings please. Which batter do you use? Thick or thin? Milk or buttermilk etc

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  1. Mine is very simple:
    1 cup flour
    1 cup beer
    1 teaspoon salt

    Whisk this together, let sit for 15 minutes, then use as batter for onion rings. It's very light and crisp.

    4 Replies
    1. re: blue room

      Thanks'. Both of you. Really needed it.

      1. re: blue room

        This is the easiest way to make GREAT onion rings ever devised by man... or woman! First slice the onions, separate into rings,and don't make my mistake. One time I thought I wanted to cook thick slices so I cut both ends off the onion, then sliced it into thirds. WRONG! The rings on the end pieces separated nicely, but that center part was a battle lost! The rings were cupped just enough they didn't want to part company. The moral is always start by cutting the onion down the center. So after you've got your rings all separated, then get two bowls.

        Bowl 1: Mix flour, salt, pepper, onion powder, garlic powder, and paprika to taste, or just forget all that an mix in some Lawry's Seasoned Salt. Stir. Maybe stir in a touch of baking powder, but it's not mandatory.

        Bowl 2 Buttermilk. You can also use evaporated milk if you prefer, but the buttermilk gives a nice tang.

        A pot of boiling oil. Yes, I have one of those fancy deep fryers, but frankly, a saucepan filled 1/3 full of peanut oil is a lot less hassle. Bring the oil up to around 330F to 350F. If you don't have a thermometer, toss in a cube of bread. If it browns in a few seconds, you're good to go.

        Dip onion rings in buttermilk, dredge in flour, dip in buttermilk, dredge in flour, drop gently into hot oil. Repeat with more rings, but don't overcrowd. When they're nicely browned, drain on paper towels. If you prefer a more "tempura-ish" thinner coating of batter on your onion rings, dip and dredge just once before frying.

        This same dip and dredge method produces GREAT fried chicken as well. Or if you want the chicken really tender, marinate in the buttermilk for twenty minutes to a half hour, then dredge, dip, dredge and fry. Again, if you want thinner batter, just dip and dredge once.

        If this method works for you as well as it works for me -- and why shouldn't it? -- you will be freed from EVER mixing a batter again! Just let it mix itself on the onion rings or chicken. Enjoy!

        1. re: Caroline1

          Can you please advise quantities for your ONION RING recipe and whether they can be frozen? Many thanks!

          1. re: gemini1

            Sorry. Had family visiting and didn't see this until now. How many? Up to you. Rings from one onion, rings from 2,000 onions. You just keep adding more buttermilk to the buttermilk bowl and more flour to the flour bowl until you have fried the quantity you desire. No. They do not freeze well. Sorry. But you can buy frozen onion rings at your supermarket, which also don't freeze well in my opinion, but there you go.

        1. Not to deter us from home cooking, but has anyone tried the new Alexia onion rings snack in a bag? Oh my goodness, they're delicious. I bought two bags, inhaled them, and haven't bought any since for fear of repeat behavior. They are a junk food to die for!

          2 Replies
          1. re: somervilleoldtimer

            Unless you're talking about the frozen ones (which are still available), the snack rings in a bag seem to have been discontinued. They disappeared from store shelves a few months ago, and aren't on the Alexia website at all. They were really great. So if you still see them on your store shelf, stock up!

            1. re: Steve Green

              I do mean the non-frozen ones, i.e. the ones that were in the potato chip section. I think maybe they had crack in them, which is why they were irresistable, and they had to be discontinued to keep America safe.

          2. my personal preferences:
            - onions: thick slices
            - soak: buttermilk (the longer, the better)
            - flour mix: rice flour, cornmeal, and a little potato or corn starch
            - seasonings (blended into flour): smoked paprika, granulated garlic, S&P...& sometimes cumin and/or cayenne
            - liquid: seltzer/club soda

            6 Replies
            1. re: goodhealthgourmet

              Ditto this, with a couple of tweaks and changes:

              - flour mix: in a ratio of 2:2:1 mix rice flour, cornmeal and almond flour (or meal)
              - seasonings: smoked paprika, gran. garlic, salt, cayenne and horseradish powder
              - liquid: beer

              As an aside, someone swears that your typical tempura batter (with egg) is perfect for onion rings. Anyone try or do this?

              1. re: ipsedixit

                The easy mix I use (see #1 above) is thin and shattery, is like tempura (?). I use it for shrimp and mushrooms and green beans as well as onions. It doesn't contain egg, though. If rice flour is used about 50-50 with the regular flour the results are noticeably crisper.
                Almond meal ! That's unusual, I want a taste!
                I do like to let the vegetable flavor come through, so the only seasoning is salt.

              2. re: goodhealthgourmet

                I am not supposed to have dairy, is there any sub for the buttermilk you can think of?

                1. re: JEN10

                  soured soymilk - use 1 Tbsp of white wine vinegar per cup, and let sit for about 15 minutes. can be used as a substitute wherever you'd normally use buttermilk, though for depending on the recipe & flavors involved, you can also use lemon juice or cider vinegar as the souring agent.

              3. I've made onions rings many ways, beer batter, tempura with rice flour and seltzer, regular flour batters, buttermilk soak, cornmeal, fish or clam fry mix, etc, they're all good, but my fave is thinly sliced (circular) rings of red onions, dredged in very well seasoned flour, I use granulated garlic, salt, pepper, cayenne, paprika, (taste the flour to be sure the seasoning is there) shake off the excess breading and deep fry @350° in peanut or vegetable oil. Light, crunchy, no batter to get in the way of the oniony goodness.