Wonderful crispy onions made from Vidalia® or any good sweet yellow onions. These are famous in several restaurants around the Southeast. A great southern staple. Serve hot for best results. Slice onions as thin as possible. You should be able to see the knife clearly through the onion as you slice it.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.

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  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

  • Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.

  • Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

Nutrition:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Cook's Note:

Substitute 2 cups of 2% milk with 2 teaspoons of white vinegar for the buttermilk.

Nutrition Facts

262 calories; protein 6g 12% DV; carbohydrates 32.9g 11% DV; fat 12g 19% DV; cholesterol 2.5mg 1% DV; sodium 939.2mg 38% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 4 stars
08/24/2014
these turned out really good. however I did not have enough black pepper or any cayenne so I used a bit of crushed red pepper used seasoning salt instead & added Parmesan cheese. I completely forgot about the cornmeal so I didn't use any of that. I've never made onion straws/strings/rings before but these were easy tasty & even smells great Read More
(5)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/24/2014
these turned out really good. however I did not have enough black pepper or any cayenne so I used a bit of crushed red pepper used seasoning salt instead & added Parmesan cheese. I completely forgot about the cornmeal so I didn't use any of that. I've never made onion straws/strings/rings before but these were easy tasty & even smells great Read More
(5)
Rating: 5 stars
06/14/2016
Loved these! I pretty much went exactly by the recipe except used milk with a little vinegar added for the buttermilk, since I didn't have any. Also I added a bit of garlic powder to the breading mixture. These were so yummy and soaking them in the milk mixture really brought out the sweetness in the onion when you ate them with the crunchy breading. I just used some regular yellow/white onions and they were perfect. I served these on top of some mini burgers and we also ate some on the side. They are very addicting! Thank you for the recipe! I will be making again and again! Read More
(3)
Rating: 4 stars
08/04/2014
It was good, although I did end up substituting some spices. All in all, I would recommend not putting in nearly so much salt as the recipe calls for, because it leaves a very salty aftertaste. Read More
(2)
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Rating: 5 stars
09/11/2017
Made these tonight for ds and myself. Followed the recipe as written as far as the ingredients go. The only thing I did differently was to give them a second dip in the buttermilk and a second dredge in the flour. These were so crisp and very tasty. I will definitely be making these again. Yummy! Read More
(1)
Rating: 5 stars
07/10/2017
Did not have any cornmeal, but these turned out great. Served them up at a July 4th party and they were a big hit. Read More
(1)
Rating: 5 stars
12/21/2018
Very addicting couldn’t stop eating. Read More
(1)
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Rating: 5 stars
03/14/2015
Fantastic! Works for mushrooms too! The thinner the slices the more flour mixture you will need. One suggestion: remove onions from buttermilk and let come to room temperature so that you arent dropping the temp of the oil as fast. I had to wait several minutes between batches for the oil to get back to 400. Read More
(1)
Rating: 5 stars
06/09/2019
These are delicious and much better than what you get in any restaurant! They're also addictively good. I'll be making them again! Read More
(1)
Rating: 4 stars
01/28/2016
These were AMAZING!! After the first batch where I found out how to keep the oil right at 400 degrees they were delicious and golden brown. The coating stayed completely in tact when it was frying too. Definitely would make these again Read More