Old Fashioned Onion Rings

I chose to bake these instead of frying. I did drizzle a bit of olive oil onto the dish so they would get crispy and they turned out wonderful! I also added some tyme, basil and rosemary into the breadcrumbs. Not greasy and a lot of flavor! I also sprinkled with some parmesan/romano cheese hot out of the oven! Yum! Thanks for the recipe...will be making again!

Delicious! Crispy on the outside and tender inside. I used brown onions. I floured them with an extra seasoning of garlic powder, paprika, battered them and then placed them in a shallow container with lots of crumbs. To save time I just placed the lid on the container and shook vigorously. It coated them in crumbs very well, alot better than using your fingers as all the places the breadcrumbs fall off because of your fingers weren't a problem. I mean I just don't have the time to coat one by one and this method worked great. I put them in the fridge ready for dinner and still have lots left uncooked which I will fry up tomorrow night.

With just a few tweeks this go from good to over the top grrreat. After slicing onions put into a shallow bowl and cover with buttermilk, let sit for hour in fridge. Add flour to a bowl with 1/4 cup of corn starch(forget the baking powder)this lighten up the gluten. Add 1/2 tsp cayenne pepper, 1/8 tsp black pepper, 1/2 tsp garlic powder to flour. Pour off buttermilk and add if needed to make one cup, set aside. Dredge onion rings into flour and set on cookie rack, now add buttermilk to flour and 2 tablespoon of instant potatos. Let mixture sit for 10 mins, the potatos will thicken batter. Dip onion rings in batter and then into Panko bread crumbs not reg, this makes them so incredibly crunchy you won't believe it. Put onion rings on a cooling rack to dry for at least 10 mins. Drying keeps the batter/Panko on better when cooked and less greasy. Deep fry after oil has reached 350 degrees, flipping over after couple mins until golden brown. Salt right after they come out of oil. Do not salt batter as it makes the onions sweat and batter will fall off.

These are the best. I read in a recent cooking publication to slide a skewer through the onion rings and hang them across a bowl to drip. It works perfectly. I lay a wire cooling rack across a baking dish and hold the cooked onion rings in a 225F oven, while frying the remaining rings. This keeps them crispy. I do not use any of the salt this recipe calls for.

I made these for the guys at the fire hall. And I made a HUGE pile of them...not one was left! A very good recipe...a little messy, but it's esay to do and worth it! Some changes I made: I found the onion to batter ratio was a little short on batter so I doubled the flour mixture. It's always easier to throw out extra batter than not have enough. I also added the following to the batter: Garlic powder, dried parsley, a pinch of cayenne, black pepper, and some paprika. Add these according to your taste. I think you will like the results!

Excellent recipe! The flavor was good, texture was awesome! Thanks for the recipe! The only thing is that I ran out of the crumb stuff so, I would use more of that next time (might have been my super huge Walla Walla sweet onion though!). TIP: For any like me who don't have a fryer - just put oil in a deepish frying pan on medium high heat - preheat oil before frying. It worked perfect!

One of my all time favorite foods, and so much better than the typical battered rings. Breaded onion rings are so hard to find at restaurants now since there are so few old fashioned drive-ins left anymore. I will never have to lust after these again. A little putzy, but SO worth the effort! (Best, in my opinion, with a juicy cheeseburger and a thick chocolate malt!) Thanks for passing along the recipe for this nostalgic favorite of mine.

These onion rings turned out perfect. I used many of the tips that I found in these reviews. I used a gallon ziploc to shake the onion slices with the flour mixture. Next, I set wire racks over newspaper to put the rings after coating with the batter. I used a covered pan for the breadcrumbs and shook the batter coated rings in there before laying them out on a piece of newspaper. The fastest part was the actual frying - quick and easy in an electric skillet. Served with the Blooming Onion Sauce from this site, there are a couple..we used the recipe that has mayonnaise as a base, but cut down on the horseradish by 1/2. Perfect companion to these excellent onion rings. Enjoy! Edit - I made these again and they are still delicious. However, I got a new electric skillet and it didn't seem to get as hot as my old one so the onion rings took longer to cook. Next time I will do them on the stove. These are really excellent onion rings!

These were real yummy. A good crispy onion ring. Left overs are excellent re-heated due to the crisp factor. I did add some garlic powder to the flour mixture and soaked the onions rings in water (this process of soaking takes the strong oniony flavor out of onions if that's what you prefer. The water coating also helped the flour mixture to adhere better). The only problem I had with this recipe was that after you coat the onion rings with flour mixture, it doesn't realy specify how much you flour mixture you are left with. I had to make more flour mixture in order to have enough when adding egg mixture (maybe this was the case due to my decision to soak in water. Overall these were realy GREAT and I'll def. make it again. Thanks Jeanharmon:)

not the easiest recipe to make, but well worth the effort. i made these with sweet vidalias, and they were the best onion rings we've ever had. i used cooling racks to drain the batter from the onions, and i put the racks in the sink. this helped with clean up.

These were AMAZINGLY DELICIOUS! The taste is spot on. There is one thing that I would change. In order to get the bread crumb to adhere perfectly, skip the part where you are supposed to allow the batter to drip off on wire racks. Just give a little shake, shake for a moment and then coat. Trust me... I did it both ways and there is a HUGE difference. It is the difference between a perfect onion ring and one with the coating falling half off. ALSO, it means less dishes!

This is by far the best onion ring recipe I have ever found. I do adjust it sometimes depending on what I am serving. such as adding garlic or italian seasoning to them. but the recipe it's self makes the perfect onion ring. This is also the only thing in my home I do deep fry, I use an olive oil/canola oil blend. I make these in large batches, and freeze them. They reheat wonderfully in the oven, just as crispy as when they were first made. I reheat them at 375 for I would say 4 min per side (need to watch carefully). Thank you so much for the recipe, my husband loves them!

Fantastic. Try BUTTERMILK instead of milk. Also baked them in the oven at 350 for 10 min, turned them and kept them in for another 10min. The Blooming Onion Dipping Sauce from this site is a killer side.

Here's the deal. I wanted to make these tonight for Father's day BBQ. So, I get the flour mixture ready, Oil is heating, get my sheet pan ready with rack to drain... etc. I have NO onions. Seriously. First of all, this never happens in my kitchen. Second, I didn't want to waste ingredients or prep time already involved. I realized I had an entire pound of fresh button mushrooms. Wiped them clean, trimmed stems and quartered them. Followed recipe to a "T" except I knew that the onions themselves would've had a ton more flavor than the mushrooms, so I added 1t onion powder, 1/2t black pepper 1/4t cayenne and 1/2t of garlic powder to the flour mixture. Then just followed all the steps. The batter stuck perfectly. I've never fried mushrooms before, but husband, daughter and myself thought these were amazing! Can't wait to try with actual onions! Thank you for a wonderful method where the coating actually sticks to veggie involved!! Saved this and will use for other "experiments". Thanks, Jean Marie!!!!

When I was a child my mom would make these. They're so good!

WOW! These are amazing!! We made them as is and they were excellent! We also tried them with Panko bread crumbs instead and they were also great but the bread crumbs were a little too big so we ground them up in a food processor and these were the best, better than regular bread crumbs or non ground Panko ones. We also tried frying them and baking them. Frying of course tasted the best but baking was a great alternative if you want low fat. For those, I greased a baking sheet and baked them at 400 degrees for 20 min. They turned out light and crispy. Both the fried and baked onion rings were great left over. I just put them on a cookie sheet in the oven at 400 degrees until they were heated. They were just as crispy as the day they were made after being heated that way. To make the onion rings easier, I put the flour mixture in a large zip lock bag and tossed the onion rings around. I then took them out and added the egg and milk to the flour mixture in the bag, stirred it and then added the onions and mushed them around until coated. I then followed the rest of the directions from there.

This an excellent recipe. A little trick is to drain rings on a brown paper bag and keep in low oven until all rings are ready to serve.

Made these using panko crumbs whirled in the food processor till very fine. Put the coatings in two different bags as others did and clean up was simple. These were fantastic!

I LOVE onion rings but I can only eat sweet onions and most restaurants don't use sweet onions for their onion rings. With this recipe I get delicious restaurant style onion rings made the way I like them! The recipe is a little time consuming but the payoff makes it worth it! DELICIOUS!

Outstanding...We have tryed several recipes and this is the best by far. We will defintely use again.

Fan-freakin'-tastic! Tripled the recipe for 9 servings. Used sweet white onions and followed the directions exactly. My 10 year old daughter did everything but fry them and they were the hit of our cookout! Great recipe, clear directions, perfect end result. You should try this one!

The recipe as it is written is a very good basic recipe. It's all about knowing what you are doing..... a deep fryer for this type of recipe is always best, but a good deep pot, with the proper oil temperature will work just fine as well! I personally prefer panko, but done correctly regular bread crumbs work just fine! I did find the batter to be a bit thick, so kept adding milk until it was smoother. Draining the batter is essential as too much will, indeed, soak up too much oil and become soggy. I added some cajun seasoning into the dry flour mixture, and ultimately the batter; just enough to give the rings a nice after bite on the spice but not overwhelm on the flavor. This recipe calls for only one onion, I use 2 medium sweet onions and had batter left over. I enjoyed this very much - this is the best onion ring recipe I have found to date! Get creative and add your own twist if that's what you want - it's what cooking is all about! Happy eating!!!

By far, the best recipe so far! Why not 5 stars then, Rich?? Because of my technique, which I will tweak a bit. When dredging in the flour/salt/baking powder mixture, give it a good shake or tap, as sometimes flour clings, causing the batter to fall off in a clump. It mentions the "tap" when removing from the breadcrumbs. Also, because this recipe does cause the breading to be rather thick, next time, I'll try double onion slices, as in ring inside of ring, trying to balance the onion:coating ratio a bit. I do believe I'll try this method with chicken!

I would give this 10 stars if I could!! OMG it was SOO good! I do not even really care for onions, but wanted to make them for my husband. They looked and smelled so good so I stole a couple off his plate, they were fantastic. Not greasy at all, nice and crispy without being hard. He has made sure I have the ingredients so I can make them again, I just passed the recipe to my mother as she loves onion rings as well. The only thing I changed was I didn't use the seasoned salt. I didn't have a deep fryer so just heated oil in a deep pan, turned the rings over once, worked just as well!

So... 5 stars because the recipe is a good one... I give my sister and myself 3 stars because... well... we had so many user errors it wasn't even funny... okay... it was pretty funny... anyway... they taste great :) ours aren't very pretty, and we foolishly tried to docker the batter because (I just now realized why) it wasn't sticking... tip... don't forget the baking powder... we also had a ton of extra batter so we mixed in some frozen corn and some chopped onion and made corn fritters :) All are yummy, dispite the blonde user errors! ;)

I dipped the rings in egg/milk, then in the flour mix, then in the egg/milk again, and finally in panko. Then fried in a pan of oil on the stove top. Let dry on paper towels on a cookie rack and sprinkled with a little seasoning salt. Came out excellent! Really enjoyed these, will make again for sure!

Great recipe. Way better than you can buy out in town. I used peanut oil in a deep fryer.

I tweaked this recipe and made it gluten free and slightly healthier (as fried foods go. I used Panko bread crumbs which fry up so crispy. I also fried these in a skillet on medium heat and used extra virgin olive oil which I think gives it a nice flavor. These go so fast. They are amazing!

After looking for a recipe for onion rings on Allrecipes, I realized I had tried this before. It's great. I would give it 6 stars if I could. I followed the recipe 'til I got to the bread crumbs. I substituted potato flakes. Sooo crispy. And they stay crispy. I did the bread crumbs also. I liked both, preferred the potato flakes. Wonderful easy recipe. Thank you Jean Marie.

Excellent, I added garlic powder & cayenne pepper.

Exceptionally light and crispy. Yes, they are a little bit of work, but they're worth it. I definitely will make these again. Tip: Absolutely dredge them in Panko, not ordinary (American) bread crumbs. That's one of the secrets to the light/crispiness.

It's really a shame that I found this recipe....It's too good and I'll be tempted to make them way too often. I only had Italian bread crumbs so that's what I used and they were wonderful. I don't have a deep fryer so I used a heavy pan and probably got them a little too brown. We like thicker rings so I kept several of the rings of onions in one "ring". Love these!!!!

These were awesome!!! The family LOVED it! I did do a couple things different though. I dipped the onion in the egg mixture first, then the flour, back to the egg and then to the bread crumbs. I made for a better coating that stuck and stayed nicer than the first few following the recipe directions. I also added a roasted garlic seasoning to the flour mix and a little garlic salt to the bread crumb mix.

The best. Will satisfy any onion ring craving, guaranteed. Don't bother drip-drying the onions-time waster.

This is very good - I will definitely use again! One part on the instructions though; when you cover in bread crumbs, I would recommend using a mixing bowl and fork to swirl around - it doesn't work very well to use a shallow platter/plate and try to press the crumbs on. Thanks for the recipe!

These were excellent! I baked them at 400 degrees on a wire rack, for 20 min flipping once. I also used panko bread crumbs for a crispy texture. The best part of this dish is the seasoning salt at the end. The people who commented that there is not enough flavor probably missed this step. Thanks for a great recipe!

Fabulous!!!! The batter stuck perfectly and I didnt even have any left floating in my pan!! Update: used this on shrimp today, fabulous! ! Just add a sprinkle of old bay seasoning and make the batter a little thinner. To coat with bread crumbs I ended up just sprinkling them on. It was VERY messy and I'm sure with some thought I can make it less so but my attitude is; good food is worth the mess!

FABULOUSLY DELICIOUS!!!! I have been eating, cooking, and baking for over 75 years, and have never tasted onion rings as good as these. I followed another reviewers advice and put the rings on a skewer over a bowl to drain. After frying, I placed them on a paper towel covered plate, and lightly salted them--it took two batches. My only complaint is that by the time the second batch had finished, I had eaten three or four of the first batch of onion rings--so delicious. Even after they had cooled, I couldn't stop munching on them. Thank you Jean Marie for this excellent and delicous recipe.

Made these first time as stated and thought they needed tweaking. I used Tony's, few dashes of garlic powder and pepper in the flour. I also used half bread crumbs and half panko. They fry beautifully and were super delicious. Have used this on mushrooms and zucchini as well with great results. Thanks!

I make this all the time, and everyone loves it. The only variation I make is to use season salt instead of regular in the flour mix. I also add some season salt to the bread crumbs. Great recipe!

awesome! The first time I made them I didn't have any bread crumbs on hand. The onion rings were okay, a bit soggy after 5 minutes. Then I made them again yesterday (with bread crumbs) and they were great! Make sure the batter isn't too thin, otherwise it wouldn't hold well on the onions. Also, I kept them in a 200 C preheated oven to keep them crispy while frying the rest of the onions. next time I'll soak the onions in buttermilk first (for about an hour) before coating them.

Maybe it was because of the kind of bread crumbs I used, but we didn't think these were all that great. They were REALLY greasy and not that crunchy. The coating didn't cover all the onion either... Not so great.

Easy and delicious! I used panko breadcrumbs and they were extra crispy.

These were so good. We don't like think onion rings real thick so I sliced them pretty thin. But they were so good and crispy. I used the same recipe for fish batter a few nights later and that turned out awesome too.

These were simple and TASTY! I'll have onion rings more often now!

Really good - crispy without the grease. Followed another review using panko - perfect onion rings.

The bread crumb coating in the last step RUINED these otherwise tasty onion rings. Plus all the extra work putting them on a wire rack? Why? I wasted so much time and all for nothing. I'm not sure why someone would suggest using a bread coating for this, as fried breadcrumbs taste like nothing but the greasy fat they were fried in.

I live in a rural part of Korea, and onion rings are nowhere to be found. These were great, and they look beautiful! It was a fair amount of work, but soooo yummy. I was wishing I had some sour cream to make ranch to dip them into, but I found a cajun creamy dressing at the grocers that was decent. Now I have a lot left over....I'm wonderig how they will freeze? Gonna give it a go.

These were very good, and my mom thought that they were better than restaurant style. My only suggestion is that you don't need to add all of the flour mixture to the egg mixture. I thought that adding all of the flour mixture made the breading too thick around the onion. I would only add 2/3 of the flour to the mixture. With that being said, my husband requested these two days in a row (Saturday and then again Sunday). They go great with sliders and meatball subs.

This is five stars, for a great base. I never tried making onion rings before but this made me want to try it. I also added parsley flakes and garlic powder to my flour mixture and had to double the flour mixture. So you want to double it fronm the start. Thanks so much. This made enough for 2 med onions. I used the yellow ones as I like the strong flavor.My husband said better than restaurant!

This takes much longer than 18 minutes. I have attempted twice and both times have taken nearly an hour with all the steps. Also, without the help of many other spices this is merely a fried onion with a crisp layer.

Have a huge bag of onions I'm slowing working my way through and decided to try to make onions rings for the freezer (will update once we try *frozen* rings tonight). I did test these, however, and was fairly pleased. Personally, I guess I'm a batter ring gal, but difficult to freeze those. For the coating, i thought was *okay* - I did decide after tasting to add to the breadcrumbs and turned it into a 50/50 flour/breadcrumb ratio. This seemed to give them a little more *umphh* in the coating dept. Thanks so much for recipe - will enjoy playing with it. UPDATE: just fried up a batch of *frozen* rings and they were fanTAStic! We did prefer the ones I had added additional flour to, so keeping at a 4* rating, but for anyone looking to make homemade frozen onion rings, these work great! UPDATE X2: Tried baking frozen rings - ehhh. Not so good. Deep frying definatly a should do.

My husband made an amazing pulled pork for Sunday dinner so I was trying to come up with something to make with it that was new. I have never tried homemade onion rings before this recipe. I decided to go with it because of the amount of reviews (700+) and it was highly rated with 5 stars. I have to say, these onion rings are AWESOME! They were super easy to make, and it didn't take much time to make them. I only had some small-ish yellow onions on hand, and they worked fine, although next time I will use a large sweet yellow onion. What I liked about these onion rings are they didn't really have a greasy texture/taste, the breading stayed on the onion as I was eating them, and they were crunchy - everything I would expect from a really good onion ring. Although they aren't the healthiest thing to eat, I plan on making these again this weekend because I liked them that much. Enjoy!!!

These are outstanding!!! Just like the best onion rings you get in restaurants. For the breadcrumbs, I used a mixture of real bread crumbs (simply rip up some real bread and process in a food processor) mixed with some panko crumbs to give them extra crunch. I also used a mix of vegetable and peanut oils - I love the flavor peanut oil imparts to fried foods. EXCELLENT recipe.

This was delicious!! I mixed the batter with the bread crumbs because I like my rings more fluffy. Delicious ;)

Finally, the perfect recipe for breaded, deep-fried foods! I did alter the recipe a bit by adding 1.5 tsp seasoned salt to the flour instead of sprinkling it on afterwards (I didn't add any extra salt), and I used cracker crumbs instead of bread crumbs. I dipped the onion pieces into the batter, tapped them off, and coated them in crackers. I also used the breading for zucchini rounds and mahi mahi fish! Everything came out EXCELLENT! We even had left overs, which we kept in the fridge overnight, and then baked in the oven at 450 until they started to singe a bit, and they were almost just as good as when we made them fresh. This recipe ROCKS, thank you!

YOU HAVE GOT TO MAKE THESE!!! SOOO GOOD!! I always use Japanese Panko bread crumbs rather than regular, and these are better than eating out!! I make a "cajun ranch" dipping sauce with ranch dressing, mix in paprika, ground red pepper, garlic powder to taste. sooooo good!

AMAZING!! Love these rings! I only had "Italian-style" bread crumbs in the house but used them anyway and they were great!! First few weren't quite salty enough but remedied that with adding about a teaspoon or so more salt to the breadcrumbs - didn't have to salt them after frying after that. These were SO crispy and perfect. Thanks to the reviewer who said they battered in the bag and breadcrumbed in the container. Did both and had fantastic results. Also thanks to the skewer over the bowl draining trick!!

These were SO easy to do and fun to make. My only change: The recipe says to slice the onion rings 1/4" thick. These were too small and were overwhelmed by the batter. When I make them the next time I will slice the onions at least 3/4" thick so they don't get lost.

These were absolutely perfect! I chose to use a sweet onion but next time I'll go with the yellow, the sweet didn't pack quite enough onion flavor. Also, for the bread crumbs I used Panko, those breadcrumbs can't be beat when it comes to frying, it's light and crunchy. I like to dip mine in Ranch dressing. Yum!

I made this for dinner last night and though it was fairly labor intensive then end result was well worth it! These onion rings were some of the best I have ever had. My children and husband agree! However, if this is your first time making these or you don't have all necessary cookware (like me) be prepared for a total prep and cook time of about an hour.

good recipe, but make sure you follow the other's recommeations for alot of extra spices along with extra salt and pepper. And also, fyi, i don't own a deep fryer so i just used a big deep pot with veg oil nice and hot. Dont add too many rings at one time or else the temp of your oil will be brought down too much and the onions will have to fry longer b/c the heat will take more time to get back up to where it should be. also, less is more with the batter. shake em off real good before you fry them Viola!

Oh my gosh. I thought I rated these yummy onion rings long ago. This recipe, however messy and time consuming, always turns out one of the best tasting (and textured) rings I've ever had. I added some additional spices, but nothing different than other reviewers here used. LOVE the crunch from these! Mine are fried in a large cast iron skillet starting at 360 degrees. Each batch takes exactly three minutes (turned once) and come out excellent every single time. Thanks for such a wonderful un-soggy recipe!

MMM just made these again for the second time...even better than the first. You should try it with "Bloomin' Onion Dipping Sauce" from this site. The combo was really tasty..just like the Outback :D

Followed the recipe exactly with the exception of doubling for 6 people and using Panko Bread Crumbs. These were better than any Onion Ring I have ever made or purchased anywhere. Honestly, these are perfect in every way...Super Crunchy (Panko)outside, tender inside, perfectly seasoned with Lawry's Season Salt and not greasy at all. All six people were so impressed with this recipe. This is the only way we will make onion rings from this point. Thank you so much for sharing!

These were amazing! We only had parmesan flavored bread crumbs, so we used those. Extremely delicious and the batter held on well and was very crispy.

i never knew how easy onion rings could be until i tried this recipe. i will now forever make onion rings vs. frozen fries! i used panko bread crumbs and a large vidalia onion, absolutely delicious!

Fantastic as is.

Was a hit in my house! Everyone loved them. Very Crunchy. Definitely a keeper!

I made these exactly as written, except for using Panko bread crumbs. OUTSTANDING!!! Thank you so much!!

This is the best Onion rings recipe I have ever made and I have tried a lot as husband loves restraunt onion rings.Most recipes batter turns out to be thick coated this one was just like the restraunts.He loved them so did rest of family.It is extra work but it is worth it.I read reviews and placed racks in sink, also sprinkled bread crumbs on rings when they were on racks in the sink, moved them to plate with bread crumbs and coated some more .Then fried them .Used my favorite spices .Thanks for this great recipe!!

SOOOO GOOD!! There is a reason these have hundreds of 5 star ratings. This is a side dish that will impress your dinner company. They are a bit of work but the FLAVOR and CRUNCH is off the charts. I seasoned the flour mix with a spice rub that has several ingredients recommended by other cooks and used panko bread crumbs. I had an onion that was close to a pound and I did run out of batter but the rings were so big, three were fine for a serving. My young sons rated them as "way better" than our previously favorite onion ring. Once you make these you'll always be disappointed by what you get from your neighborhood burger place. I only wish they weren't so fattening so they could be made more often.

a ton of work and the breading was too thick

The only reason I'm giving these a 3 is because of the mess and how tedious it was to make them. Don't get me wrong, they were delicious and worth the effort, but I won't make them again. I'll get them at a restaurant because they are just as good, if not better!

Thses are a lot of effort to make but to quote my hubby "oh my God, these are the best I've ever had!" They are wonderful. I made them up ahead of time and just kept them fridged til I was ready to fry they, A MUST TRY!

I made these onion rings exactly as the recipe calls for... absolutely delicious! I did have plenty of flour mixture and bread crumbs leftover, so I simply sliced another onion and repeated the process with the remaining mix. I still have leftover mixture, so I may try breading something else with it :) Thank you for the wonderful recipe!

These onion rings were delicious! I made them for my little brother and he ate almost all of them! Although, after I dipped the onion rings in the batter and let them drip throught the wire rack, there was not much batter left on the onion rings. When I went to coat the onions in the bread crumbs, it did not come out as coated and thick as I had expected. Other than that, they were fabulous!

Excellent! Hubby thought they were missing a little something... Next time may replace the milk with beer.

Panko is the way to go on these. Out of this world. After I fried them I kept them warm in the oven on a rack and they were perfect when served. Love these and worth the work.

Delicious. They really do taste like they are from the "popular drive-in restaurant." I will definitely be making these again. :)

I used Panko as suggested and these turned out amazing, crispy and delicious. I also cut some zucchini into sticks and used the same batter to fry them, and they were tasty.

Absolutely Perfect!!! These are addicting! They do take a bit of time to make but OH SO GOOD!! These turn out super Crispy an super tender in the middle!! Im serious MAKE THESE!!!

Use only Panko Crumbs for super light & crispy rings & try Lipton Dry Onion Soup Mix added to your preferred seasonings. Delicious! Also, definitely use an electric skillet if you don't have a deep fryer & instead of boring thinner rings, try them at 1/2" to 3/4" cuts. Lastly, try making some Utah Fry Sauce instead of ketchup for dipping. 1/2 parts mayo to 1/2 parts ketchup. Tweak slightly to taste.

I was making pronto pups and onion rings with a deep frier. This recipe did not work at all, it took forever to cook and just wouldn't work for me. I ended up using the pronto pup batter to coat the onion rings instead. Not pleased.

these are really good for a party. Very crispy. One amendment which made them even better was to put them into the egg mix, then to crumbs and then egg mix and crumbs again.

This recipe is very good. I didn't have any bread crumbs and I didn't feel like making any so I crushed some french fried onions and used those. When I ran out of that I used coconut shavings (it was a huge onion). Both ways tasted really good, but the coconut was the best. Also if you decide to half the recipe do not use a whole egg. The proportions will be bad and the batter will not stick as well to the onion. I threw in a little flour to counter that problem and it worked out all right.

These take a lot of time to make and are messy but if you don't over cook them they are WONDERFUL!!! I prefer not to buy onion rings from fast food joints now. I have also found that this recipe is ABSOLUTLY PERFECT for chicken strips. Follow recipe as you would for the onion rings but you don't have to let the batter drip just dip in wet mixture and then bread and throw into a 335 degree fryer. Cooking time really depends on size of chicken though. Either way this is a recipe I will be using from now on!! THANKS

This recipe is amazing! My husband couldn't stop eating them. I made the recipe exactly as stated and I couldn't have been happier with the results.

Crispy, tasty - a little messy, but well worth the clean up effort.

I cut these in 1/2” slices because I wanted a nice thick onion ring. Cutting them 1/4” as suggested yields more of a shoestring type onion ring. They are very easy to make, but you do have to work somewhat quickly. If you let the egg batter drip too long, it dries and you cannot get the breading to stick. It helps to work in small batches.

Crunchy and super tasty (I even forgot to put seasoned salt on them, they were just that good!)...a huge downside is how long these take to make. It's not even worth the effort to make more than 3 servings. I was not planning on feeding more than my boyfriend and self, and ended up having 3 more adults and a 5-year-old to feed as well, and it took us an hour to make all these. Dipping each ring 3 times is pretty time consuming! I admit it was worth it for the flavor and exquisite crunch, but I'll never make this for so many people again!

Amazing! The BEST onion rings you will ever make! They are quite time consuming, but believe me, it's worth it! Everyone loves these!

I wanted to like this, but I felt that the directions as written didn't come out the way I expected. Maybe I misunderstood something, but I read the recipe a million times to make sure, and I cook A LOT, so this is nothing new to me. I felt that the egg and milk dip was too thin and it didn't really look like any kind of coating to me at all, so I dipped back and forth twice. This made a thicker coating, but I was still underwhelmed. I made some the exact way the recipe was written and some with extra dipping. Not sure what I did wrong. I guess I'll keep looking for the right recipe for me.

yummy for any fried items

Excellent flavor! The batter cooks well and isnt soggy. I highly recommend Panko crumbs.

WOW! I love all onion ring recipes but this is by far the best! D-LICIOUS! I used Italian style bread crumbs and they turned out amazing! I even added a picture to prove so!! Must try!! Thank you!! ;-)

The DH loved them. This was my first time making onion ring and they were great. followed the recipe exactly and came out with wonderful golden brown onion rings. I will be making these again for the DH.

These onion rings turned out fantastic! I made a large amount for a dinner party and held them in a warm oven for close to 30 minutes and they were still super crispy when we ate! Would defintely make this recipe again.

5-star recipe! I used panko and the coating was light and crispy. A little labor intensive but just set everything up assembly line style while your oil is heating and things will go smoothly.