Farmhouse Style Onion Rings

Farmhouse Style Onion Rings

Onion rings seem like such a simple thing, yet so many onion rings are pedestrian at best.  A great onion ring perfectly combines the earthy flavor of the onion with a seasoned coating, the soft texture of the cooked onion with the crunchy breading.  I find that very few onion rings live up to that promise.  Luckily, the perfect onion ring can easily be created at home in your own kitchen.

With humble ingredients and a deep pot or deep fryer, you can create the most delicious onion rings I have ever tasted. You can adjust the seasoning to your liking, use beer to replace the sparkling water if you prefer, and make the crisp and delicious onion ring of your dreams. 

Onion Ring Components at 1840 Farm

No matter how many times I make these onion rings, the family just can’t seem to get enough of them.  Burger night seems to be requested even more frequently than before in the hopes that I’ll make a batch of these onion rings to serve alongside.  Once you’ve made a batch of these golden, crunchy onion rings, you’ll wonder how you could possibly have burger night without them!

 

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If you’d like to learn more about the tools I use when making this recipe, you can find them right here:

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Farmhouse Style Onion Rings

Jennifer from 1840 Farm
I find that large, slightly flattened yellow onions produce the best size onion rings for frying. Any onion will do, but choosing a large onion will allow you to create enough onion rings for a crowd without having to batter and fry as many individual rings as a smaller onion will produce. The sparkling water can be replaced with an equal measurement of your favorite beer to create beer battered onion rings. If you prefer a thicker batter on your onion ring, reduce the sparkling water to 1 cup, adding more if necessary to achieve the right consistency. This batter also makes a delicious coating for fried chicken.
Author: Jennifer from 1840 Farm

Ingredients

For the Onions

  • 2 extra-large yellow onions
  • 1 cup All-purpose flour

For the Batter

  • 2 cups All-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons salt
  • 2 teaspoons sugar
  • 1 cup buttermilk
  • 1-2 cups sparkling water (start with 1 cup and then add more to achieve the consistency you desire)
  • 1 large egg

For Frying and Finishing

  • 4-6 cups frying oil (or more as needed for your chosen frying vessel)
  • salt to season the hot onion rings

Instructions

  • Slice the onions crosswise into ½ to Âľ inch thick slices. Separate each slice into individual rings. Place the rings in a large bowl before sprinkling with 1 cup of flour. Gently toss the rings to coat with the flour without breaking. Allow the rings to rest in the flour for at least 30 minutes. This process will help to dry the exterior surface of the onion and allow the batter to adhere firmly to the onion.
  • When you are ready to prepare the onion rings, preheat the oven to 250 degrees Fahrenheit. Set cooling rack over a baking sheet. This will provide a perfect resting place for the onion rings as you fry successive batches. Line a small tray or baking pan with a clean tea towel. The small tray will provide you with a safe and efficient way to transfer the cooked onion rings to the oven and the towel will absorb any excess oil.
  • Begin heating your frying oil to 375 degrees Fahrenheit. Choose a deep pot that will allow for the oil to expand as the onions rings are fried. Take care to not overfill the pot with oil as it will expand as the rings are fried.
  • As the oil and oven come up to temperature, mix the batter. In a large bowl, combine the 2 cups of flour, cornstarch, seasonings, buttermilk, sparkling water (or beer), and egg. Whisk until smooth. If you prefer a thicker coating on your onion rings, you can use 1 cup of the sparkling water or beer. For a thinner, crispier coating, add up to 1 cup additional liquid to achieve the desired consistency.
  • Add several rings to the batter, turning them to coat completely. Transfer the battered onion rings to the hot oil, taking care not to splash the oil out of the vessel and without overcrowding. Move the onion rings slightly to ensure that they do not stick to each other or the sides of the pan. Fry each batch for 3-4 minutes, turning at least once to ensure that they are an even golden brown.
  • Remove the onion rings from the hot oil carefully to the towel lined pan. Sprinkle with salt and transfer to the wire rack in the warm oven. Repeat the process until all of the rings have been fried and seasoned. Serve hot.
Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!


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