Thick-cut Onion Rings Recipe

Prepare onions

Peel onions and slice into 3/4–1 inch thick rounds. Separate into rings and gently pry apart. Keep rings whole where possible; discard any very small inner pieces or reserve for frying as snacks. Place the rings in a bowl and sprinkle with 1/2 teaspoon kosher salt. Toss gently and let sit 10–15 minutes to draw out some moisture, then pat dry with paper towels.

Set up dredging stations

Heat oil in a heavy, deep pot or Dutch oven to 350°F (175°C). Use enough oil to have at least 2–3 inches of oil in the pot. Set up three shallow bowls: (1) flour/cornstarch mixture for initial dredge (combine 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika); (2) wet batter (beat 2 eggs with 1 cup buttermilk and 2 tbs milk if needed to reach a pancake-batter consistency — thick but pourable); (3) panko mixture (1 cup panko breadcrumbs). If you prefer a double-coat extra-crisp, place an extra 1/2 cup flour in station (1) for the very first dredge.

Dredge and bread

Working in batches, first dust each ring lightly in the flour mixture (shake off excess). Then dip fully into the wet batter, allowing excess to drip back into the bowl. Finally press into panko breadcrumbs so they adhere well; for thicker coverage press panko on both sides. For maximum crispness, repeat: dust again very lightly into flour and re-dip in batter and panko for a double coating. Place breaded rings on a wire rack set over a baking sheet; let rest 5–10 minutes to help coating set.

Fry

When oil reaches 350°F (175°C), fry rings in small batches (3–5 rings depending on pot size) to avoid overcrowding. Fry 2–3 minutes per side or until golden brown and crispy; total 4–6 minutes depending on thickness. Use a slotted spoon or spider to turn and remove rings. Maintain oil temperature between 330–360°F; adjust heat as needed. If coating browns too quickly, lower heat slightly.

Drain and season

Transfer cooked rings to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with remaining 1 tsp kosher salt while hot for better adherence. Let rest 1–2 minutes to finish crisping.

Serve

Serve hot with remoulade sauce on the side. For large crowds, keep finished rings in a single layer on a low oven (200°F / 95°C) on a wire rack to preserve crispness for up to 20–30 minutes.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 2 tablespoons sweet pickle relish, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste-adjust: add a pinch more salt, lemon juice, or hot sauce as desired. Chill at least 15 minutes to allow flavors to meld before serving.