The best recipe for onion rings

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I love recreating some of my family's favorite restaurant foods at home, like fries, bacon, macaroni and cheese, and these crisp, light onion rings.

There is nothing better than a bunch of golden onion rings, and this homemade version is the best I've ever had. Serve your onion rings as a garnish or as an appetizer, and watch the rave reviews!

How are onion rings made?

Cut the onions into slices, then separate them into rings. Place the rings in a bowl of buttermilk to soak for an hour. Remove each ring from the buttermilk, then top with flour and beer batter. Put the onion rings in hot oil and fry until golden. Sprinkle with parsley, then serve immediately.

How do you cut an onion for onion rings?

Peel the onions, then cut them into 1/2 inch thick slices crosswise. Separate the slices into rings. I like to use only the larger outer rings and save the smaller inner rings for other use. The smaller rings will take less time to cook than the larger rings, so keep that in mind if you decide to use all parts of the onion.

Tips for the perfect rings

  • I like to use a sweet onion like Vidalia or Maui onion. If you can't find these varieties, use a standard yellow onion.
  • Using a frying thermometer is a must to make sure the oil is at the correct temperature. If the oil is too hot, the rings can burn. If the oil is too cold, the dough will absorb excess fat and the end result will have a heavy texture.
  • Fried onions are best when served immediately after cooking. However, they can be refrigerated and reheated. You can fold them back into the oven at 400 degrees F.
  • For a little more spice, mix a little cayenne pepper into the batter.
  • I like to soak my onions in buttermilk because it lessens the strong flavor of the onion and the buttermilk adds a lot of flavor. If you don't have buttermilk on hand, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice, then let the mixture sit for 10 minutes. Another option is to soak the onions in ice water.


Beer should be a lighter colored beer. Use a lager beer if you want a mild flavored dough so the mushrooms really shine. Use a lighter colored beer if you want a more complex tasting dough. I used a Belgian-style wheat beer. Belgian-style wheat beer was a delicious, golden-brown, tasty dough when fried.


I like to serve my onion rings with a dipping sauce like tomato sauce or BBQ sauce. Other great options include ranch dressing or honey mustard. I also like to make my own hot sauce. For a homemade sauce, mix 1/2 cup mayonnaise, 2 tablespoons horseradish in jars, 1 tablespoon tomato sauce, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and salt and pepper to taste.

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Once you try these rings, you will agree that they are even better than what you would get in a restaurant!

More great garnish options

  • Hasselback potatoes
  • Baked Beans with Bacon
  • Baked potato wedges
  • Roasted carrots with honey
  • Roasted green beans

Onion rings video

Onion rings recipe

These onion rings are covered in beer batter and fried until golden. Homemade onion rings are even better than you would get at a restaurant, and they're fun to make, too!

Preparation time: 15 minutes Cook time: 15 minutes Total time: 30 minutes

Servings: 6 Calories: 150kcal


  • 2 Vidalia, Maui or yellow onions
  • 1 1/2 cups buttermilk
  • 1 3/4 cups all-purpose flour divided
  • 1 cup of beer
  • 1 3/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Oil for frying
  • 1 tablespoon chopped fresh parsley


  • Peel the onions and trim the ends. Cut the onions crosswise into 1/2 inch thick slices. Separate the slices to create rings. Remove the smaller rings and reserve for a different use.
  • Place the buttermilk in a large bowl. Add onions and soak for an hour.
  • Heat 3 inches of oil in a deep pot to 375 degrees F.
  • Put 3/4 cup of flour in a bowl.
  • In a medium bowl, mix together a cup of flour, beer, salt, pepper and garlic powder.
  • Remove each ring from the buttermilk, allowing the excess to drip. Cover each ring with flour, then dip the rings into the dough.
  • Fry 6-8 rings at a time until golden, about 3-4 minutes.
  • Repeat the process with the remaining onion rings.
  • Sprinkle with parsley, then serve immediately.


Calories :: 150kcal | Carbohydrates: 30 g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Sodium: 686mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580 IU | Vitamin C: 10.1mg | Calcium: 33mg | Iron: 2.3mg


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