Onion Rings

Name: Onion Rings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large onions, peeled and sliced into 1/2-inch rings; 2 cups all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1 tsp salt; 1/2 tsp paprika; 1/2 tsp garlic powder; 1 1/2 cups cold beer; 6 cups vegetable oil (for frying)

Crispy, golden-brown onion rings with a light, seasoned batter. A classic appetizer that pairs perfectly with dipping sauces.

35 minMediumServes 4320 cal/serving

AmericanAppetizerStovetopVegetarianLow-SodiumPork-Free

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Ingredients

2 large onions, peeled and sliced into 1/2-inch rings
2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1 1/2 cups cold beer
6 cups vegetable oil (for frying)

Instructions

1

Separate 2 peeled and sliced into 1/2-inch rings large onions into individual rings and place in a shallow dish. Cover with milk and let soak for 15 minutes.
2

In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp paprika, and 1/2 tsp garlic powder.
3

Gradually whisk in 1 1/2 cups cold beer until a smooth batter forms.
4

Heat 6 cups vegetable oil (for frying) in a deep pot or fryer to 375°F.
5

Drain onion rings and pat dry with paper towels.
6

Dip each ring in the batter, allowing excess to drip off, then carefully drop into hot oil.
7

Fry in batches until golden brown, about 2-3 minutes, turning once.
8

Remove with a slotted spoon and drain on paper towels. Season with additional salt if desired.
9

Serve hot with ketchup, ranch, or your favorite dipping sauce.

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Questions

How long does Onion Rings take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 1, 15 minutes.

How hot should the oil be for Onion Rings?

For Onion Rings, the frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Onion Rings?

Step 5 reads: "Drain onion rings and pat dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 5 means the food sears in the first minute instead of steaming.

Is there a substitute for beer in Onion Rings?

The entry for Onion Rings calls for 1 1/2 cups cold beer. In its place: Stock or a non-alcoholic beer, in the same volume.

Can I make Onion Rings gluten-free?

Yes. The gluten in Onion Rings is 2 cups all-purpose flour, 1 1/2 cups cold beer. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the beer for a certified gluten-free beer or a dry cider. Everything else proceeds as written.

How many calories are in Onion Rings?

One serving (the recipe makes 4) is about 320 calories, with 5 g protein, 37 g carbohydrate and 17 g fat, plus 2 g fiber and 79 mg sodium. The figures are estimates computed from the ingredient list.

How long does Onion Rings keep?

Refrigerate what is left of Onion Rings within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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