Crispy onion rings couldn’t be easier to enjoy at home!
Buttermilk and spicy flour will coat and season these onions perfectly. The blue cheese sauce is the perfect place to dunk them!
I wish I could recall the first time I decided to try an onion ring. I would love to have seen my own face. I bet I was surprised by how delicious they actually were. That first serving of crispy onion rings must have been something special because they turned me from a french fry fanatic to an onion ring connoisseur. Now I find I crave them! If I can’t order rings while dining out, I just make them at home. Last year I tried my hand at onion straws for this Beer Cheese Bacon Burger. They were easy, flavorful and were perfectly crispy. But the straws were too small for my current craving, I needed RINGS!
For this recipe, I coated my rings with a buttermilk/egg mixture then dunked them into a combination of flour and bbq seasoning. I used a jar seasoning mix, but you can use what you like or omit it all together. The bbq flavor is very subtle; it’s more of an undertone.
The blue cheese sauce is a tangy, cool contrast for the seasoned, crispy onion rings. I am always looking for an excuse to add more blue cheese to my diet, but if blue cheese is not your thing, your favorite condiment will work nicely. These rings are really perfect enough all on their own, you could skip the condiment all together.
For the onion rings
For the sauce
Nutrition InformationYield 10 Serving Size 1
Amount Per ServingCalories 164 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 4g Cholesterol 47mg Sodium 250mg Carbohydrates 20g Fiber 1g Sugar 4g Protein 7g
A few tips: Be sure to allow your oil to get hot enough. If you are a thermometer kind of person than 365 degrees is what you want. If you are a visual person like myself, then use a “test” onion. If it sinks as soon as you place it in the oil, then the oil is hot enough. The oil should bubble up around the onion ring as soon as the oil meets the onion. The onion rings only take 3-4 minutes to become crispy. Let the onions sit for that whole time before you touch, poke or prod them. This will ensure the coating stays on the onion ring. Flip them and let the second side get just as golden. Remove your onion rings to a paper towel to drain off any excess grease. Another note about adding your rings, be sure you do not add too many rings to your oil at once. Crowding will do two things, reduce the oil temperature and cause the rings to stick together-and that takes off the flavorful coating.
This has been longer than I anticipated! Whew! I’ve worked up an appetite just writing all this. I’m going to go eat these rings now. I sincerely hope you do the same.