Crispy, Crunchy Homemade Onion Rings are perfect served with hamburgers or your favorite meal.
My family loves onion rings. We have our favorite go-to places to order onion rings. Our absolute favorite is a local hamburger joint that has the best ones. Then there are several places that just don’t compare. We’ve really become onion ring connoisseurs – is there even such a thing?
What we really love in an onion ring is a great crispy coating that has great crunch and taste when you bite into it. The onion also has to be cooked just perfectly.
I often have recipes planned out that I’m going to make. But then sometimes I visit the grocery store and all my plans go straight out the window.
That’s what happened with these onion rings. I was all set to make a strawberry dessert and then when I got to the store this huge bin of onions was staring at me. The onions were huge and on sale! How could I say no? Onion rings quickly became my next item to make!
I came home with a bagful of onions determined to create an onion ring that rivaled our favorite burger joint’s onion rings.
Tips for making onion rings
- Slice onions in large rings – 1/2 inches is ideal!
- Soak onions for 1-3 hours in milk. This helps mellow the strong onion taste
- Make certain oil is preheated to 375 degrees
- Cook in small batches – don’t over crowd your oil
- Keep cooked onions in a 175 degree oven on a baking sheet lined with a rack while the other onions are cooking
What type of onion should I use?
I used yellow onions when making this recipe. You could also use a white onion or a sweet onion like a Walla Walla sweet onion.
What kind of oil should I use?
I used canola oil, but you could also use a vegetable oil or a peanut oil.
What type of batter is best for onion rings?
I like making a beer batter. It is light and crispy and holds up to the rings. All you need to make the batter is flour, salt and beer. Use a light tasting beer, like a pilsner.
Other Great Recipes
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Crispy, Crunchy onion rings
- 1 - 2 large onion
- 1 cup milk
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups beer
- 4-6 cups oil
- 1/2 cup flour
Peel and slice onions into 1/2 inch rings. Separate rings and place in a dish.
Pour milk over onions. Cover and refrigerate 1-2 hours. Stir onions at least once during resting time.
Add flour and salt to a mixing bowl. Stir together.
Mix in beer.
Cover and let sit at room temperature for at least one hour.
Preheat oil to 375 degrees. Amount of oil used depends on size of pan. You want 2-3 inches of oil in pan.
Place flour into a bag.
Pour off milk from onion rings.
Place 3-5 onion rings in bag. Shake lightly so they are coated.
Place each onion ring into batter one at a time. Remove from batter with tongs or a fork, tapping tongs lightly on side of bowl to remove excess batter.
Place in oil.
Do not overcrowd pan.
Cook for 2-3 minutes per side until golden brown.
Remove from oil and place on a baking sheet lined with a baking rack.
Place baking sheet in a 175 degree oven to keep warm while cooking remaining onion rings.
Allow oil to return to 375 degrees and repeat.
Sprinkle with salt just before serving.