Reviewed: Sep. 12, 2008

I've been making these onion rings for years and I have to say they are the best I've ever tasted. After I mix the batter I cover and let it sit at room temperature for two hours to give the yeast in the beer time to activate with the flour. They turn out light and flaky. They freeze well too. Take them out of the freezer and bake for 10 minutes at 425 degrees.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Aug. 19, 2008

This made awesome fried onion rings, squash, and okra! We used carbonate water and added a few spices but basically stuck straight by the recipe. Definitely a must-have for the recipe box! Thank you for this one!!!

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WICKEDHAZEL

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Russellville, Kentucky, USA

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Reviewed: Jul. 22, 2008

I made as recipe stated, however, I noticed the 1 cup of beer was not enough. I used 1 12oz can of beer. Added cumin, paprika, season salt, pepper and garlic powder to the batter as well. Soaked the onions in water and dropped them in a gallon bag with seasoned flour then dredged in the batter. (MAKE SURE TO DRAIN EXCESS FLOUR WHEN TRANSFERING FROM GAL BAG TO BATTER AS THE BATTER WILL THICKEN TO PLA-DOH CONSISTENCY-to fix, add more beer and let set.) I used wooden skewers as my guides to drop in the batter and then a different one to scoop the cooked ones out. BTW-don't have a deep fryer so I used a cast iron skillet and veggie oil. Turned out AMAZING! A great recipe!

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Hildog

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Jul. 7, 2008

a "pinch" of just about any spice is lost in a cup or more of all purpose flour. I added some sugar, hot sauce, soy sauce, and garlic powder. Dad tested and Kid approved!

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Glen

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jul. 1, 2008

Boy these are good! Cheap snack... Only thing I did different is that I cut onions (1/2 in.cut thick, they shrink), soaked in coldwater while I was doing everything else. Dusted in flour or bisquik, in a ziplock...then into the batter! Batter should foam abit before you use, beer and flour combo makes bubbles! Absolutely picture perfect onion rings! I would have taken a pic but...I ate them! Freezing about a dozen to see if they will work frozen....

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CindyLepp

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Benton, Kentucky, USA

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Reviewed: May 28, 2008

I am not generally the type of person who follows recipes. I cook by taste and usually read recipes in order to get ideas...then amp them up myself so to speak. I wanted a quick snack and went for these rings because they had what looked like awesome reviews. HOWEVER. I followed the recipes EXACTLY to a tee and these onion rings were BLAND BLAND BLAND...no flavor whatsoever. The batter was extremely thick and before even making the recipe I knew the ingredients were very few and far. all adding up to a very bland and flavourless onion ring. however..with dipping sauce they were edible. I attepted these onion rings again with a few additions which made this recipe much better. For those of you looking for a bit more flavor I added: 1 tsp garlic powder. 1tsp garam masala. 1tsp Chinese hot sauce 1/2 tsp bbq seasoning. (Also add the Salt and pepper to tast, so however much YOU prefer) This recipe is what I would call a "Base" recipe for onion rings....add whichever flavors you feel would compliment it, and you cant go wrong :) Hope this works out for you better than me

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ROSETYTOASTY

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Reviewed: May 25, 2008

Wow! These were really good the batter was sweet but in a good way and they came out very delicous though after i dipped them in the batter i rolled them around bread crumbs to add extra cruchiness. Will try again! Thanks!

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barcarox10

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Reviewed: Apr. 9, 2008

Easy & awesome. I added cayenne pepper. Thx!!!

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ANGELABAKES

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

This recipe simply could not be better or easier!

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Mutterauge

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Reviewed: Mar. 27, 2008

This was the first time we ever made onion rings and these were delicious. We used Samuel Adams Boston Lager and it turned out great! Maybe next time some Rogue Dead Guy Ale...

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Deathlettuce

Cooking Level: Beginning

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Reviewed: Mar. 16, 2008

These are seriously the best onion rings I have ever tasted. I used New Castle Beer and just a pinch of season salt. It made it that much better.

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JUSTYCOLBY

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Reviewed: Mar. 10, 2008

I loved these rings. I used carbonated water, added 1t salt, and 1/2t pepper to the batter. I also found it easier to let the onions sit in the batter until I was ready to put them in the oil (this helped the batter stay on better). They taste like funyons (just missing the garlic flavor). Yummy.

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EMLE234

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Reviewed: Mar. 2, 2008

Sensational and just what I was looking for. If you want something spicy, like you'd get at Outback, or Applebee's you'd want to kick it up a notch w/red pepper or hot sauce in the batter, which is easy to do. I stuck to the recipe as printed. I used vidalia, sliced thin and only did a small batch at a time in my Fry Daddy, keeping them warm in the oven on paper towel-lined baking sheets. Sadly, I was alone at the time, and ate a pretty big batch all by myself. I hid the Fry Daddy after tasting this recipe....it's that good.

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CUPSPINNER

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Reviewed: Feb. 15, 2008

batter was just way to thick

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PREGGY78664

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Reviewed: Jan. 13, 2008

So good. Although they stuck together they did taste great. The batter is so light and crispy, not greasy at all. I will definately make them again.

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chicklet

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

Made these last weekend to munch on during the football games, and they were amazing!! I used seltzer water instead of beer, and added a heaping teaspoon of Creole Seasoning to give them some depth. I used 4 super-sized onions, so I tripled the batter and flour, and it was just enough. We like our rings nice and thick, so I made my rings about 3 onion layers thick until I got into the center of the onion where the layers are thicker. This batter held the layers together perfectly! Served with petal sauce (thousand island dressing & horseradish) for dipping. YUMMY!! I can't wait to try this batter with zucchini and squash next summer! Thanks so much for this recipe! Definately a keeper!

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Kimber Mc

Cooking Level: Expert

Living In: York, Pennsylvania, USA

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Reviewed: Jan. 6, 2008

These are really good. I did use the beer because I was making it for hubby. We both said that while it was good, we like my regular recipe just a little bit better. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 3, 2008

i've made this multiple times, and i use it for all the finger foods that can be deeply fried. it's very forgiving. i've replaced it with my japanese tempura batter, and sometimes when i don't have beer, i use carbonated water. works just as good.

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

Thank you for the opportunity to try your recipe. They just seemed bland with very little flavor. I've been looking for the WOW onion ring recipe.

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Jeannie

Cooking Level: Expert

Home Town: Truro, Iowa, USA

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Reviewed: Dec. 26, 2007

Added some garlic powder and more black pepper than called for and they were delish! I sprinkled on a bit of salt as soon as they came out of the fryer. So light and crispy. Thanks Jill!

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