Get ready for the greatest onion ring experience of your life.
There’s no snack I love more than a puffy, crispy, smooth, golden-brown onion ring. And I think it’s only fitting to “ring” in 2021 with this crispy Americana classic. The secret to making the perfect onion ring lies in two things: beer and crunch-factor. And since Better Than Bouillon just released their new (and genius) Sautéed Onion flavor, we’re gonna take them to the next level.
Not only are they a cinch to make, but all you need are a few simple ingredients to make it happen!
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
Goes GREAT with my Best-Ever Pot Roast!
- 2 Vidalia/sweet onions, sliced into 1/4 - 1/2-inch rings (They REALLY should be sweet onions for onion rings)
- 1 quart buttermilk (the light one is fine to use)
The Dusting Bowl
- 1 cup all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons black pepper
The Beer Batter Bowl
- 1 cup all-purpose flour
- 12-ounces of a lager or amber beer
- 4 teaspoons Sautéed Onion Better Than Bouillon
The Dipping Sauce
- 1/3 cup ketchup
- 1/3 cup mayo
- 1 tablespoon sweet relish
- 1/2 - 1 tablespoon horseradish
- Place the onion rings in a large, shallow bowl and pour the buttermilk over them. Secure a lid and refrigerate for 1-4 hours (NOTE: Do NOT skip this step - it ensures to tenderize and enhance the onions once we fry).
- When ready to fry, take a deep fryer or deep dutch oven, fill halfway with canola or vegetable oil and heat to 375° (this should take about 20 minutes).
- As the oil's heating, take two bowls, one for The Dusting and one for The Beer Batter. Add the ingredients to each bowl and whisk each until combined.
- Once ready to fry, take the buttermilk-coated onion rings out of the fridge. Using your left hand, one by-one place an onion ring into The Dusting Bowl to fully coat it. Then, transfer the ring to your right hand and dip in The Beer Batter Bowl, allowing any excess to drip into the bowl. From there, immediately and carefully drop the battered onion ring into the hot oil. Repeat the coating process quickly. You should be able to fit about 6-8 rings in the pot at once.
- Fry for about 3 minutes before flipping with tongs to fry for another 2 or so minutes. Once golden brown, use tongs to remove and rest on a paper towel-lined plate. Repeat the process for the remaining rings.
- Just before serving, make the Dipping Sauce by mixing those ingredients in a bowl and enjoy! Onion rings are best served about 3 minutes after being fried.
“Can these be air fried?” Not when you have a wet batter like this - it must be deep fried in hot oil to properly cook.
The hand-battering process can get a little messy so wearing an apron is a wise decision.
You can also wear food-service gloves while battering the rings to create less mess on the hands 😉
The more batter you have on your ring prior to dropping in the fryer, the puffier it'll be!
How crispy you want your rings is totally your call. If you want them more well done, allow then to fry from a golden-brown to a darker shade.
If you find you want to take a break and eat some rings before frying the rest, have at it! You can also fry the rest the following day - just cover and store the buttermilk-coated raw onions in the fridge along with the beer batter bowl.
When the oil is fully cooled after cooking (about 8 hours to be safe), you can pour it back into the container it came from, store in a room temperature place and reuse in the future!
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