Reviewed: Aug. 22, 2009

This recipe is as simple as it gets. I just got done testing, fried pickles with this batter. The batter was light and crispy. I will add more spices to this next time. So while testing the pickles I figured why not try the onions, GOOD! Then I thought I would look in the fridge for other ideals. Hot pepper rings were next to try. Since they were very thin the batter was tin also. So I cooked them about 40 sec removed them. And then re-coated with batter. The second frying closed the hole in the pepper ring, very good! This is a keeper recipe for me. Thank you very much. P.S. I had more time I would have tried shrimp. I know it would have been great.

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MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 19, 2009

These were fabulous, we were eating them faster than they could come out of the frier. I did use more beer and added some lawry's seasoning, red pepper, garlic powder, and 1/4 c breadcrumbs....they were perfect and had plenty of flavor. This amount of batter only made one large onion though so if you need more double the batter. One big onion made plenty for two people as an appetizer. Will make again.

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Stacey

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Reviewed: Aug. 13, 2009

I use milk instead of beer. Hubby loves this recipe. Comes out battered and crispy.

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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Aug. 8, 2009

Super easy & tasty. If you add more beer to the batter its thin like a tempura batter, perfect for veggies!

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Kleytem

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Reviewed: Aug. 3, 2009

Really, really, really good! I used O'Doul's non alcohol beer, and I did add paprika and seasoning salt to the batter, per the suggestions of many. I can see how some kind of seasoning was necessary. But with the added seasoning, they were absolutely delicious--light and crispy. I'd love to try this batter on chicken fingers, and probably will. Thanks for a wonderful recipe.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Jul. 11, 2009

We love these! My boyfriend has made several onion rings over the years and this one is our favorite...gotta be the beer. :)

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Chrisley

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Reviewed: Jul. 1, 2009

The recipe was easy to make but needs more flavouring. I too added seasoned salt. I would definately make this again.

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Dabbler

Cooking Level: Expert

Home Town: Vinkovci, Vukovar-Srijem, Croatia

Living In: Oakville, Ontario, Canada

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Reviewed: Jun. 27, 2009

This is a good base recipe for onion rings, but the batter needs some tweaks to make it more flavorful. I added some garlic powder and seasoned salt to the batter, and also sprinkled the rings with seasoned salt when they came out of the fryer. I doubled the flour and the beer, and it was just about enough to coat 2 large onions. I can't imagine not doubling the batter and then using 4 onions, it just wouldn't be near enough batter in my opinion. These are great with ketchup.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

These came out perfect! I added a few extra spices such as cayenne pepper, garlic powder, and onion powder.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: May 30, 2009

Very easy to make--much easier than my standard recipe. They were nice and crispy. My husband ate a whole mountain of them. He kept telling me how good they were. But, I thought they tasted a bit oily (rather greasy) even though I took pains to see that they were well drained. Since this is one of those high calorie treats I make only once or twice a year, I'll go back to my old reliable recipe which is similar to all recipes' Old Fashioned Onion Rings. This would be a good recipe to try if you've never made onion rings.

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Dustbunni

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: May 29, 2009

These were pretty good, but not fantastic. As others have said, I was hoping for a bit more flavor. Overall, they were pretty decent with ketchup. :)

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All I Do Is Shop

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Reviewed: May 29, 2009

These were really good onion rings. My husband said they were the best he's ever had, but I thought they lacked something in the flavor. I will definately make this again, but maybe try adding some seasonings.

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JENNY23315

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Poulsbo, Washington, USA

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Reviewed: May 27, 2009

I did not have beer and used perrier as another reviewer suggested - these were really really good. I said four stars because I would like them to have a little more flavor. I added extra seasoning but next time I will make two changes. I am going to try vidalia onions and more seasonings in the batter. Thank you for the recipe.

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: May 15, 2009

Excellent taste. Not too salty at all. I used larger onions so I only used two onions. A definite make again recipe.

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Christina Fashant

Cooking Level: Expert

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Reviewed: May 15, 2009

good but definitely greasy. I added some garlic powder..and cut the onion slices big...will add a bit more seasoning next time too...texture was nice!

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kellycox

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Reviewed: May 10, 2009

WONDERFUL!!! I added Tastefully Simple season salt and a little more flour to have the batter stick better. It was absolutely awesome.

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dustybortner

Cooking Level: Intermediate

Home Town: Avilla, Indiana, USA

Living In: Lake Mary, Florida, USA

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Reviewed: May 1, 2009

I was looking for a recipe to make fried onion "threads" as a topping for a grilled salmon salad and wanted a batter that would not overpower the thin onion rings. This was exactly what I was looking for. It is a perfect onion ring recipe. Updated 6/14/09 - I've since made these a couple of times using wider rings and still love them. They're good dipped in Hidden Valley's Spicy Ranch dressing - just like a Bloomin' Onion! Tonight I'm doing onion "chips" in the hope that I can fit more in the pan and cook faster.

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