Reviewed: May 10, 2008

Simply the BEST!! Awesome results :) almost ate all of them. I did follow one of the reviews and placed the bread crumbs with the rings in a closed pan and it saved me a ton of time. Very crispy and the batter didnt fall off!! Ive tried a couple other recipes for them on here and nothing compares to the quality!!

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lidziag

	Cooking Level: Expert
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Reviewed: May 6, 2008

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

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MATORGRAVY

	Cooking Level: Expert Home Town: Citra, Florida, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: May 4, 2008

Yummy! I added Tony Chachere's creole seasoning to the mix, it added a little zip! My husband loved them, they may be in the weekly rotation. As others suggested I used ziplock bags-made it a little less messy.

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magoode


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Reviewed: Apr. 29, 2008

Delicious!!! Perfect consistency inside and out!

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JUNGELZ84


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Reviewed: Apr. 29, 2008

These were a hit with my family! I added a few shakes of garlic powder and seasoning salt to the dry mixture. A+++

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gkanaki17


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Reviewed: Apr. 25, 2008

These are by far the best onion rings I've ever had!! My whole family loved them and we will definitely be making them again!!

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ToriB

	Cooking Level: Intermediate
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Reviewed: Apr. 21, 2008

This is an excellent recipe for onion rings. They came out very crisp-which was exactly what I was looking for. Next time I will add spices to the flour and maybe beer instead of milk, as one reviewer said.

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HIGHLANDSGIRL28

	Cooking Level: Beginning Living In: Highlands, North Carolina, USA
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Reviewed: Apr. 21, 2008

wonderful!, and not THAT messy as I thought it would be, I was lazy and skipped the draining part, I just remove excess batter by shaking each one a little before putting in the breadcrumbs :D

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ana

	Cooking Level: Expert Living In: El Paso, Texas, USA
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Reviewed: Apr. 5, 2008

I have made onion rings for years now and - aside from the time and the mess - have finally found the best recipe!!! These were fantastic!! Thanks for submitting this recipe.

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Michele


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Reviewed: Apr. 3, 2008

Absolutely delicious! I followed the recipe exactly and the entire family LOVED them...even my finicky eaters.

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Becca


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Reviewed: Apr. 2, 2008

Absolutely delicious! I made these for dinner tonight and my family loved them! They went perfectly with the chili cheese dogs I made with them. Thanks for the great recipe!

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christy


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Reviewed: Apr. 1, 2008

Wow! I've made onion rings for years but never like these! Replaced half the milk with beer and used panko crumbs instead of bread crumbs. Didn't even need any ketchup!

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P. Morris


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Reviewed: Apr. 1, 2008

These are terrific!

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WRLDTRAVLR

	Cooking Level: Expert
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Reviewed: Mar. 27, 2008

Phenomenal!

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MAMAKNIGHT


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Reviewed: Mar. 24, 2008

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.

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Mar. 24, 2008

ok, it was a bit messy. The batter ratio seemed fine if anything could use more bread crumbs. I felt a lot of batter dripped off. Half the rings I also added the following spices: paprika, garlic salt, parlsley. They were in the oven at 400 for 20 minutes. Because of taste and appearance they were good, not great. If I had fried it would have been 5 stars it is just too unhealthy.

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NJtoAL

	Home Town: Butler, New Jersey, USA Living In: Mobile, Alabama, USA
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Reviewed: Mar. 22, 2008

I followed the recipe; EXCEPT I double dipped. First time I made it I used skim milk, but dipped in flour *mixed with seasoned salt* then in milk again before dipping in bread crumbs and seasoned salt mixture. The second time I made it I used half and half and an egg. Still double dipped for this glorious thick outer coating. No special ideas on how to make it neater-it's really messy. But my hubby said, "These are the best darn onion rings I've ever had". He admitted he wasn't a big fan of onion rings til I made these. I used sweet yellow onions-which didn't make me cry. Pain in the butt to make-would be better made ahead of time-suggest thicker cream/milk; and double dip! Thanks!

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Jennifer

	Cooking Level: Expert Home Town: Washago, Ontario, Canada Living In: Freedom, California, USA
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Reviewed: Mar. 21, 2008

A huge hit with my family! I only had Italian seasoned breadcrumbs, and no seasoned salt, and these were still wonderful. The texture was great, and the cooking time and temperature was perfect.

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Chazwaine

	Cooking Level: Intermediate
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Reviewed: Mar. 16, 2008

These are delicious!!!!!!I did add some garlic powder, cyenne pepper,and black pepper.(and adobo seasing, but I add that to almost everything,that is our personal taste) These were out the this world good!! I have never made onion rings before but now I don't think I will ever quit making them!!!

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csmith14


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Reviewed: Mar. 15, 2008

The changes I made: used whole wheat flour, seasoned whole wheat breadcrumbs, skim milk, no baking powder, and baked with Pam Cooking spray. I baked for 30 minutes on 400 and the coating is crispy. Awesome. will make again. Thank you.

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dublinireland05

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA
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