Reviewed: Mar. 21, 2009

This is a great recipe. Definitely a keeper. I used a little more beer and I sauteed the onions as someone else suggested then coated them in seasoned flour (salt, pepper, paprika) shook off the excess then put them in the batter...I fried them in the oil to basically "cook" (about 3 minutes or so...they would be almost be gloppy) I removed the onions from the oil drained them off; let them cool to room temp reheated the oil & fried them again...they came out super crunchy...they were more like strings which is what I was aiming for & used them to top off on grilled hamburgers w/barbeque sauce.

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Michelle

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Howell, Michigan, USA

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Reviewed: Mar. 4, 2009

Super Recipe!!! I have tried 4 or 5 different onion ring recipes before this, and this one is by far my favorite. Only four ingredients for the batter, and it's as good as, or better tasting than any other in my experience. Quick, easy, and yummy! Thanks!

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carraz

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

These were the best onion rings I have ever had, they would rival even the best rings at any local steakhouse. I had to play with the consistency a bit to get the amount of coating I wanted which probably ended up being a bit more beer. I also added cayenne sersoning to the batter. After they were done frying (in a deep fryer) I sprinkled them with a mixture I always have of 1/2 season salt and 1/2 garlic salt. These tasted amazing!!! The best advice I can give if don;t slice the onions too thin as they will shrink, and be warned that they will stick together so some of my batches were more like a onion loaf than rings but he taste was awseome.

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Tanya

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Yummy, we made so much for just the two of us, but couldn't help finishing it all. We used up every onion in the house.

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Melody

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Reviewed: Feb. 17, 2009

This was very easy. I made it in a deep fryer and included green peppers and mushrooms and it turned out fabulous.

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elvisroth

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Reviewed: Feb. 6, 2009

These were AWESOME!!! I would have given it 5 stars but I added seasoned salt, garlic powder and pepper. The recipe needs more spices than originally called for. I used carbonated water instead of beer and added about a quarter of a cup more than original recipe - GREAT base recipe as stated by another reviewer!!!

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EMM95

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Reviewed: Feb. 3, 2009

This is the easiest and the best recipe for onion rings that I've ever used. The rings turn out light and crispy. My husband wants to use this batter for fish.

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Rhonda

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Reviewed: Feb. 1, 2009

Excellent recipe. I sauteed the onions before frying them to make them softer and more like onion strings, worked perfectly! Thanks for the recipe.

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hot mama

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Reviewed: Jan. 26, 2009

I've been looking for a Fried Onion Ring recipe and I'm glad I found this. It’s such a great recipe to use as a base. After reading everybody's comments, I used 3/4 cup flour instead of 1 cup and added 1 tablespoon Essence, 1 tablespoon baking powder, 1 teaspoon paprika along with more than a pinch of salt and pepper. I soaked the rings in buttermilk with enough Texas Pete to make it pink. Then I shook them in a bag with corn meal before putting them in the beer batter mixture. After cooking I put them on a rack and sprinkled Lowery’s seasoned salt over them. They came out great.

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Clare

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newtown, Connecticut, USA

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Reviewed: Jan. 25, 2009

This was the first time I had ever made onion rings. I dont like to fry food mainly because of what it makes my house smell like but these were really looking good! The beer batter was great! Be sure your onions are very dry or the batter won't stick. These had wonderful crunch and wonderful taste!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 20, 2009

The onion rings came out a little thin/too light. And I think the batter lacked a little flavor. Be sure to add some spices like cayenne or paprika or something witha little more gusto.

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tbs

Cooking Level: Intermediate

Home Town: Ashburn, Virginia, USA

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Reviewed: Jan. 7, 2009

Yum! So easy to make and it tastes great. We made onion rings and shrimp with this batter. The shrimp we also dipped in a thai coconut panko (from Whole Foods) and it was to die for!

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Tia

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Reviewed: Jan. 6, 2009

This is a keeper! I use the batter for broccoli,mushrooms,cheese curds,etc.. Anytime I make this, I make at least a double batch of batter because after frying extras I just pop leftovers in the freezer and have 'em handy for whenever! I just put the frozen rings or veggies on a cookie sheet in the oven @ 375 and reheat until they are heated through and crispy! I have even reheated these on foil in the grill when it was too hot to crank up the oven. YUMMY!!

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Dec. 25, 2008

this is essentially the best basic batter for onion rings. the rings came out perfect and tasted delicious. next time i will experiment with different beer and add more spices

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fuenteza

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 24, 2008

best onion rings ever, even better then in restorants. we were blown away.

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Tinabanana

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Reviewed: Dec. 22, 2008

These are onion ring perfection. I always hope they'll be this good when we order them in a restaurant.

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TexasBecky

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 26, 2008

These are really really good, and I would have given them 5 stars except with only 1 cup of beer to 1 cup of flour the batter was more like dough and would not coat the onions, so i had to add at least a half cup of beer. I would also suggest adding some spies for depth but it is a great starter recipe. Thanks

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amanda

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Reviewed: Nov. 11, 2008

Oh my gosh these are way too good! My friends and family are always asking me when I am going to make more! Perfection! I used Maui sweets and mmmmmm.

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Shirl Papaian

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: San Jacinto, California, USA

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Reviewed: Oct. 12, 2008

Great recipe, but I just had to add about 1/2 c more flour to make it stick to the onions more. Also, I added some cayenne pepper to give it a zing! Really nice recipe...and I froze mine, ate them the next day after heating them in an oven and they were great with my hot dog for dinner! Thank you for the recipe.

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