Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2-inch to 3/4-inch thick rings. Gently separate rings from each other and set aside. Save any small inner rings for another use or fry together.

Salt draw

Place the rings in a bowl and sprinkle 1/2 tsp kosher salt over them. Toss and let sit 10 minutes to draw out a little moisture, then pat dry with paper towels. This helps batter adhere.

Make dredge mix

Combine 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 tsp black pepper and remaining 1/2 tsp kosher salt in a shallow bowl or plate. This dry mix will be used to coat rings before battering.

Make beer batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp paprika, the egg, and 1/2 tsp hot sauce (optional). Gradually whisk in 1 cup cold beer until batter is smooth and thick but pourable—about the consistency of heavy cream. Let rest 5–10 minutes; bubbles will form and create a light batter.

Heat oil

Pour oil into a deep pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise slowly.

Dredge and batter rings

Working in small batches (6–8 rings at a time to avoid crowding), coat rings lightly in the dredge mix, shaking off excess. Dip each ring into the beer batter, letting excess drip back into the bowl.

Fry

Carefully lower battered rings into hot oil using tongs or a spider. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature around 350°F; adjust heat as needed. Do not overcrowd the pot.

Drain and season

Use a slotted spoon or spider to transfer cooked rings to a wire rack set over a baking sheet or to paper towels. Immediately season with a light sprinkle of kosher salt. Keep rings warm in a 200°F (95°C) oven while finishing remaining batches.

Serve

Stack or arrange onion rings on a platter and serve hot with ranch dipping sauce. For best texture, serve within 15–20 minutes of frying.

Combine mayonnaise, sour cream, and buttermilk in a small bowl and whisk until smooth.

Stir in chopped chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning—add more lemon for tang or more buttermilk to thin to desired consistency.

Chill at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 3 days. Stir before serving.