Reviewed: Nov. 12, 2009

I recently made these for my family of five and they couldn't get enough of them. I've had several requests to make more and more of them more often!!! Thanks

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Ruthy

Cooking Level: Expert

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Oct. 19, 2009

I followed the advice of several different reviewers and added a little sugar, more salt and pepper, and cayenne pepper to the flour mixture. In addition, I chopped up a few small jalapeno peppers and added them into the flour mixture. The red and green pieces of pepper stuck nicely onto the onions and added a neat visual affect as well as that little extra kick when the rings were bit into!

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mcclark03

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Reviewed: Sep. 12, 2009

I tasted from the first batch and these were quite bland for our taste so added 1 tablespoon, yes, tablespoon of Cajun seasoning to the flour and it made a world of difference. Drain on a rack with paper towel beneath for a crispier end result.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 8, 2009

A very quick and easy to follow recipe. I would recommend more salt because the finished product was bland. Otherwise, very tasty!

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auntsweetie

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Reviewed: Mar. 3, 2009

My whole family loved these! They were fantastic!

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angelshadow30

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Reviewed: Feb. 24, 2009

Okay-- not the healthiest food choice here but I have fond memories of all the local seafood restaurants we would enjoy growing up and onion rings would always be part of the meal. These were excellent. Chef Junior added a pinch of cajun spice to the batter and it added a nice kick. Must be enjoyed piping hot! These got gobbled up quick.

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Jan. 13, 2009

Excellent recipe. My family loves it. I do season the flour mixture with some season salt and garlic powder as other suggested. Make sure you are ready to eat as soon as they are cooked. They get soggy fast. (They don't taste bad but the hot and crispy is the best)

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Double W

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

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Reviewed: Dec. 31, 2008

In a word, spectacular. The rings taste like those that we love at a local restaurant, a pizza place of all places, called Johnny Sortinos (Omaha, NE). This is the recipe I used to break in the new deep fryer, which I received as a Christmas gift. A few of the rings were a bit too hard, which probably had something to do with the temperature of the grease. Do note that the seasoning of the flour is a huge factor on the quality of the flavor.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 13, 2008

Fantastic recipe, I only added a little cajun seasoning to the flour and they were DIVINE!

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Jonagold

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

Fantastic onion rings. We are onion ring experts around here and these pass the taste test. Thanks for the great recipe!!

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Mee-Maw

Cooking Level: Expert

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Reviewed: Aug. 18, 2008

One word: Delicious! I made these for my dad today, and he said they were just like how his own mother used to make them. He had almost forgotten about them, but now I know we'll be eating a lot of these.

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CookieMonster13

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

Way to go Grandma! My husband loved this recipe - it's like something you'd get at a restaurant. Next time, I think I'll try replacing the white vinegar with natural apple-cider vinegar for extra tang. I don't have much experience with frying and did these in extra-virgin olive oil for a "healthier" version. I was happily surprised that there was no scorching at all with the lower-burning point oil.

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Jun. 3, 2008

Amazing - I was raised in the deep south and after following other suggestions, I found these to be better than any restaurant! Even my toughest critics couldn't stop raving about them. This is perhaps the best recipe on AllRecipes.com!

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kristi b.

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Reviewed: May 4, 2008

I liked these, but my boyfriend said they were just ok. We both agreed they could use some more flavor. Next time, I'll add more salt and pepper, and maybe some garlic powder and cayenne. I also had to use more than 2 cups of flour to coat all the onion rings.

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 1, 2008

this is the best thing ive made with onions i love it i love it and i will make it tmie and time again

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chelby

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Reviewed: Apr. 29, 2008

Ilove onions but have never been a fan of onion rings. I had a ton of sliced onions left over from a picnick so decided to try this. They were great. My first batch were not as crispie as i would have liked( don't usually deep fry) so i lowered oil temp. and let 2nd batch cook a little longer. They came out much better. Thank you and because i ate so many i am going on a nice long walk

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 14, 2008

These were divine! Due to barley allergy, I used a blend of cornmeal and Arrowhead Mills white flour for the dry mix. I also added a packet of Splenda to the egg mix-this did not make it sweet, but added to the flavor. I sliced the onions thin, which made them light and crispy. I added some Old Bay to the dry mix, as well as a touch of basil. On the recommendation of another reviewer, I salted the rings after, instead of adding the salt to the mix. These onion rings are delicate and delicious and will be enjoyed frquently around here!

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Darkgardyner

Cooking Level: Expert

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Reviewed: Apr. 10, 2008

Easier than my other onion ring favorite recipe so this one wins, and the flavor is better.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 6, 2008

we like this recipe so much.when we start to cook onion rings,we fill a big plate with it and eat till banging :) the only desadvantage of this meal is leftovers.i offer u to finish all at once when u cook coz next day all delicous taste dies.it becomes like sponge and non-crispy

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Feb. 28, 2008

This is a wonderful recipe if you make a few of your own additions. I did as a some of the other reviews suggested and used Bisquick instead of flour. I also added a bit more salt and pepper, and threw in some Louisiana Cajun Seasoning. I also sliced the onions pretty thin - I like the more shoestring like onion rings. Oh my gosh, they were so so good. My husband, who doesn't even really like onion rings, ate himself silly. So did my 6 year old daughter. I can tell this will be a much requested recipe.

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