Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Separate into individual rings and set them aside in a single layer on a tray while you prepare the dredge and batter.

Make dredging flour

Place 1/2 cup all-purpose flour in a shallow bowl or plate. Season lightly with a pinch of salt and pepper. This will help the batter adhere to the rings.

Make beer batter

In a medium bowl whisk together 1 cup all-purpose flour (for batter), 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika. In a separate small bowl beat the egg, then whisk it into the dry ingredients. Slowly pour in 1 cup cold beer while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be pourable; if it seems too thick, add 1–2 tablespoons more beer.

Heat oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2.5 inches (roughly 1 liter used here). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too quickly.

Dredge and batter the rings

Working in small batches to avoid crowding, dredge onion rings first in the 1/2 cup flour, shaking off excess. Dip each floured ring into the beer batter, allowing excess to drip back into the bowl.

Fry

Carefully place battered rings into the hot oil in a single layer (do not overcrowd — 6–8 rings depending on pot size). Fry for 2–3 minutes, turning once with a slotted spoon or spider, until golden brown and crispy. Adjust heat as needed to maintain 320–350°F (160–175°C).

Drain and season

Use a slotted spoon to transfer fried rings to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle with 1 teaspoon fine salt while still hot. Repeat with remaining rings.

Keep warm (optional)

If making multiple batches, keep finished rings in a 200°F (95°C) oven on a rack so they stay crisp while you finish frying the rest.

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream. Whisk until smooth.

Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, and 2 tablespoons finely chopped fresh chives.

Add 1 tablespoon lime juice, 1 teaspoon finely minced chipotle in adobo and 1 teaspoon adobo sauce. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting chipotle or lime to your heat/tartness preference.

Cover and chill at least 15 minutes for flavors to meld. If dressing thickens too much, stir in additional buttermilk, 1 teaspoon at a time, to reach desired dipping consistency.

Serve chilled or at room temperature alongside hot onion rings.