Authentic Onion Rings Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Preparing onion rings may seem simple, but there is a whole set of rules to follow to make them perfectly crispy on the outside and cooked on the inside. First, large onions — preferably yellow ones — are peeled and cut crosswise into 1/4 to 1/2-inch-thick slices. Flour is mixed with salt and other optional dry ingredients such as pepper, paprika, baking powder, baking soda, cornstarch, and cornmeal. Eggs are used in most recipes, and the main liquid ingredient depends on the recipe and can include milk, buttermilk, beer, mineral water, vodka, or cream. Dry and liquid ingredients are then combined into a thick batter in which the onion rings are dipped. Alternatively, the onion rings can be dipped in flour first, then immersed in a mixture of eggs and the main liquid ingredient, and dipped in flour or breadcrumbs once again. The rings are fried shortly in deep, hot oil heated to a temperature ranging from 350 to 375˚F. Fried onion rings are drained from excess oil on paper ... Read more
Cooking tips
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onions
Yellow onions, preferably of Vidalia or Texas sweet onion variety, are most commonly used for the original American onion rings. Red and white onions can also be used, although the yellow varieties are most suitable for frying. To avoid tearing, peel the onions and chill them in a refrigerator or a freezer, or soak them in a bowl of ice-cold water for 30 minutes. The onions should be cut crosswise ... Read more -
flour
The batter for onion rings is most commonly based on simple all-purpose wheat flour. Cornmeal is sometimes added, especially in the south, and the flour is often combined with baking powder, baking soda, cornstarch, and seasonings such as salt, black or cayenne pepper, paprika, garlic powder, onion powder, or granulated sugar. -
oil
Peanut, canola, or other vegetable oils are the best options for frying onion rings since they can endure high temperatures. For an old-school version, fry the onion rings in lard. -
liquid
There is a number of liquids which can be used in the onion rings batter. Milk and beer are the most common, and some recipes suggest buttermilk, mineral water, cream, or vodka. Alcohol is included in the batter because it limits the gluten formation, hence resulting in a crisper crust. Eggs are usually included in the batter, but some recipes omit them completely. -
technique
There are two techniques for coating the onion rings. The first one is to mix the dry and wet ingredients into a batter, dip the rings, drain them slightly, and fry. The second one suggests that onion rings should be coated in flour first, then dipped into a mixture of wet ingredients, and then dipped again in dry ingredients such as flour or bread crumbs. -
frying
Onion rings are usually fried in deep oil — either in a frying pan, a Dutch oven, or in a deep fryer. If the oil is too cold, the batter will soak up too much oil, and if it’s too hot, the batter will burn leaving the onion inside uncooked. Ideally, the oil should be heated to a temperature between 350 and 375˚F, which can easily be determined with a food thermometer. The onion rings should be drained ... Read more -
keeping warm
Since onion rings should be fried in small batches, keep the ones you have already fried in an oven heated to 200-250˚F. This will keep them warm until all the frying is finished. -
serving
Onion rings are usually served as a side to various fast food dishes, or individually, as a snack paired with ketchup, mayonnaise, mustard or sour cream dip.
Recipe variations
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Crunchy Onion Rings
Ready in 18minThe following recipe shows how to make extra crunchy onion rings using breadcrumbs as the final coating. The onion rings are first dipped in a mixture of flour, salt, and baking powder, then dipped into beaten eggs and milk, and finally coated in breadcrumbs and fried.
Southern-Style Onion Rings
PREP 15min
COOK 10min
READY IN 25min
Adapted from cooking.nytimes.com, this recipe showcases the onion rings preparation method in the American South, with the ubiquitous cornmeal and some cayenne pepper as the main ingredients.
Ingredients
Southern-Style Onion Rings
1-2 qt peanut or canola oil, for frying
1 ½ cups all-purpose flour
1 ½ cups finely ground cornmeal
1/2 cup cornstarch
1/4 tsp cayenne pepper
1 egg
1 cup buttermilk
2 large sweet onions
kosher salt
Preparation
Southern-Style Onion Rings
Take a large, heavy pot, and pour in enough oil, so it is at least 3 inches deep. Heat the oil.
Mix flour, cornmeal, cornstarch, and cayenne pepper in a large bowl. Whisk the egg with buttermilk in another bowl.
Peel the onions, cut them into 1/4-inch-thick slices, and separate the slices into rings.
Dip the onions into the flour mixture and coat them well. Then, immerse them in the egg and buttermilk mixture and let the liquid drain. After that, dip them in the flour mixture once again.
Fry the onion rings for 2 to 3 minutes in hot oil, making sure they do not stick.
Place the onion rings on the paper towel to drain.
Season with salt and serve.
Other Variations
-
Crunchy Onion Rings
Ready in 18minThe following recipe shows how to make extra crunchy onion rings using breadcrumbs as the final coating. The onion rings are first dipped in a mixture of flour, salt, and baking powder, then dipped into beaten eggs and milk, and finally coated in breadcrumbs and fried.
Other authentic recipes
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