Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 servings
No need to deal with hot oil – these onion rings are easily baked to crisp-perfection right in the oven!
1 cup all-purpose flour
1 tablespoon Emeril's Essence Creole Seasoning
1 1/2 cups Panko*
1/2 cup grated Parmesan
2 onions, sliced 1/2-inch thick and separated into rings
2 large eggs, beaten
Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine flour and Emeril's Essence; set aside. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge onion rings in flour mixture, dip into eggs, then dredge in Panko mixture, pressing to coat. Spread onion rings in an even layer on the prepared baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
This is a favorite at the restaurant and it sells like hot cakes. I came across this photo on facebook and was determined to find a home recipe. The real key to making this good is having a great dipping sauce recipe.
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
Alrighty-forthe seasoned flour Combine flour, paprika, garlic powder, pepper and cayenne-mix well.
Creamychili sauce combine mayo, sour cream, chili sauce and cayenne-mix well. Dippingsauce
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
Andfor the batter. Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.
Cut about 3/4 inch off top of onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well). Dip in seasoned flour and gently shake to remove excess. Seperate peatls to coat thoroughly with batter. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with chili sauce and dipping sauce.
Prep time: 00:15
Cook time: 01:30
Total time: 01:45:
1 pack Bacon
4-5 Sweet Onions
2 T Black Pepper
1/2 cup Sriracha Hot Sauce
2 T Mayo
1 tsp Lime Juice
Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with hot sauce. Wrap each onion ring with bacon and secure with a skewer or toothpick. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350 degrees. To make the spicy sriracha mayo, combine 2 T of mayo, 1 T of sriracha sauce, and 1 tsp of lime juice. Mix well.
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired
1 cup flour, plus more for dusting the onions
or 3/4 cup flour, plus 1/4 cup cornmeal
1 cup beer
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper powder (I used ancho chile powder)
1/2 teaspoon salt
2 medium onions, peeled and cut in 1/3-inch (1 cm) thick rings
Peanut oil, for frying the onion rings
Mix the flour (or flour and cornmeal) in a bowl and stir in the beer, black and red pepper, and salt. Cover, and let sit one hour at room temperature. In a wide saucepan or skillet, heat about 2 inches (5 cm) peanut oil until it reaches 370ºF Spread some flour on a plate and working in batches, toss 5 or 6 of the onion rings in the flour, then dip each one in the batter, shaking off any excess, then dropping them one at a time into the hot oil. Cook the onion rings for a few minutes, turning them with a slotted spon or other utensil with holes, until browned on both sides. Remove and set on paper towels, or on a wire cooling rack above paper towels, to drain. While warm, salt the onion rings with additional salt. Continue to fry the rest of the onions the same way. Eat immediately
½ cup flour
¼ cup cornstarch (cornflour)
2 tbs mashed potato flakes
big pinch cayenne pepper
1 tsp salt
1 cup beer
large pan of cooking oil (more wide than deep)
Heat oil to 180°C Mix the dry ingredients in a bowl Add beer and whisk together – it will fizz but it will go right back down Let stand for 15 minutes Dip the onion rings in the batter
6.Roll in panko crumbs Fry in single layer til golden brown – best if not overcooked Notes
The first time I made these I used a deep fryer and put them in 1 by 1 and they were great. 2nd time I put them all in the basket and fried and they all stuck together, good but not orgasmic. 3rd time I used a wide frying pan and cooked heaps and they stayed in individual rings. Serving size is determined by how many rings you want. As a side dish you’d serve 4 people. One hungry man who loves onion rings could eat them all.
Crisp and savory on the outside, sweet and silky on the inside, and hot all the way through, onion rings rank among the most addictive appetizers. To learn how to make them yourself, just follow these step-by-step directions.
French or American?
Classic onion rings are made from onions that have been sliced, separated into rings, dipped into a batter, and then deep fried. Sometimes onion rings are called "French fried onion rings." However, fried onion rings are not something you're likely to find while poking around Paris. While there's no clear consensus on where onion rings originated, they've become a quintessential American steakhouse and bar-grill specialty. They're often served as appetizers, or as side dishes and garnishes to meaty specialties such as steaks, hamburgers, hot dogs, and sandwiches. Onions rings are also popular in Great Britain, Australia, and some parts of Asia.
Equipment for Onion Rings
Homemade onion rings don't require special equipment. A deep fryer is ideal, however, because it allows you to set and regulate an exact frying temperature. You can get by just fine with a large deep skillet and a frying thermometer.
Safety First when Frying Onion Rings
The cooking oil for frying onions reaches very high temperatures, which can start fires or cause burns if you aren't careful. Before you roll up your sleeves to make onion rings, review a few safety guidelines.
Have a kitchen fire extinguisher handy (and learn now to use it!) before you begin. Avoid letting water come into contact with the hot oil -- the water will vaporize into steam, which can make the oil spatter and cause burns. Never use water to put out a grease fire. Use a kitchen fire extinguisher, or cover the fire with a metal lid. Always add oil to a cold fryer (that is turned off) or an unheated pan. Make sure any fryer or pan you use is dry and set away from sources of water. Never leave the fryer or pan unattended when it is in use. When finished frying, turn off and unplug the fryer (or remove the pan from the heat). Make sure the fryer or pan is completely cool before cleaning. Once oil is completely cooled, pour it into a resealable container and discard it in the trash. Never pour it down the drain, as it can harden and clog pipes.
Which Onions to Use for Homemade 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, which are usually available during the spring and summer. Outside of those seasons, try Oso Sweet or Rio Sweet onions; these yellow onions hail from South America and are available during fall and winter.
How to Make Onion Rings
This classic recipe for onion rings will serve six as an appetizer.
4 medium mild yellow or white onions (1-1/4 pounds)
3/4 cup all-purpose flour
2/3 cup milk
1 tablespoon vegetable oil
1/4 teaspoon salt
Vegetable oil for deep frying
Dipping sauce such as Chipotle Ketchup or Curried Aioli (see recipes below)
Cut the Onions Using a chef's knife or sharp thin-blade knife, slice off the stem and root ends of each onion. Remove the peel. Slice each onion crosswise 1/4 inch thick. Separate the onions into rings. Make the Batter In a medium mixing bowl combine the flour, milk, egg, the 1 tablespoon vegetable oil, and the 1/4 teaspoon salt. Using a whisk or rotary beater, beat until just smooth. Batter and Fry the Onion Rings
In a deep-fat fryer or large deep skillet, heat 1 inch oil to 365 degrees F. Using a fork, dip onion rings into the batter. Drain off the excess batter. Tip: You might need to stir the last few onion slices into the batter to coat them entirely. Fry the onion rings, a few at a time, in a single layer in hot oil for 2 to 3 minutes or until golden, stirring once or twice with a fork to separate the rings. Remove the onion rings from the oil. Drain on paper towels. Sprinkle with additional salt and serve warm.
Although onion rings can be savored solo, ketchup is a classic dipping sauce. Also try one of these gourmet dippers:
1 (8-ounce) beer (recommended: Heineken)
1 (2-ounce) shot of vodka (the cheaper the better)
2 tablespoons plus 1 teaspoon paprika
1 cup all-purpose flour, plus a little extra, if needed
3 large white onions, peeled and cut into 1-inch thick rounds
In a large pot, heat the oil to 375 degrees F. Pour the beer into a medium bowl and stir in the vodka. Slowly whisk in 1 teaspoon paprika and 1 cup flour. The batter should be fairly thick (to coat the onion rings before frying) but also easy to stir. Set aside in a warm place. Gather the onion rings in a medium bowl and use a small strainer to sprinkle it with remaining 2 tablespoons paprika. Toss to blend. Prepare a baking sheet fitted with a kitchen towel to drain the onion rings as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put an onion ring on a slotted spoon and submerge it completely in the batter. It should coat the piece lightly. If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour. Dip the onion ring in the batter, drain the excess batter, and use a slotted spoon or a pair of kitchen tongs to lower the onion ring into the oil. It should bubble slightly and the onion should gradually rise to the top. Fry until light brown, 2 to 3 minutes, and transfer them to the kitchen towel. Fry the onions in small batches. Season with salt and serve immediately
In each case, use good quality, sweet onions, such as Vidalia onions, to make the rings from. Large onions with wide diameters are best for making rings from.