onion ring recipes

Doughnut + cheeseburger + onion ring. With special sauce for dipping. Make so many people happy with these puffy golden cheeseburger-surprise onion rings.

Cheeseburger-Stuffed Onion Rings

ketchup

mayonnaise

yellow mustard

dill pickle, chopped

onions

beef

sharp Cheddar

salt and black pepper

milk

vegetable oil,

baking powder

onion powder

all-purpose flour

sesame seeds

Ketchup, Mayonnaise, Yellow Mustard, Dill Pickle, Yellow Onions, Ground Beef, Sharp Cheddar, Vegetable Oil, Baking Powder, Onion Powder, Egg, Flour, Sesame Seeds

Whisk together the ketchup, mayonnaise, mustard and pickle in a small bowl (this is the special sauce).

Cut a 3/4-inch-thick slice off the ends of each onion. Peel and slice the onions into 1/2-inch-thick rounds. Separate the rings and set aside the 8 largest rings. Set aside another 8 rings that are about 1 inch smaller in diameter. (Reserve the remaining onion for another use.) Mix together the beef, cheese, 1/4 cup special sauce, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl until combined.

Put the large onion rings on a parchment-lined baking sheet. Pack a teaspoon of the meat mixture evenly around the inside of each ring, leaving a hole in the middle. Nest a smaller ring in the middle of each to create the shape of a doughnut. Freeze until completely hard, about 1 hour. 

Whisk together the milk, oil, baking powder, onion powder, egg, 1 cup flour and 1/2 teaspoon salt in a small bowl until smooth. Put the remaining 1/2 cup flour in another small bowl.

Fill a large pot with 3 inches of oil and attach a deep-frying thermometer to the side. Heat the oil to 375 degrees F. Working in batches, dredge each stuffed ring into the flour, shaking off the excess. Then dip into the batter, letting any excess drip back into the bowl. Sprinkle with sesame seeds and carefully slip into the hot oil. Fry, turning once, until the crust is golden brown, puffed and crisp, 2 to 3 minutes per side. Return the oil to 375 degrees F after each batch.

Transfer the cheeseburger onion rings to a paper towel-lined baking sheet. Serve with the remaining special sauce for dipping.

https://www.foodnetwork.com/videos/cheeseburger-onion-rings-5218202

Get all the flavors of a burger and sides in one bite with this recipe.

Cheeseburger Onion Rings

No more soggy onion rings! The addition of cornstarch to the coating for these tasty rings helps them maintain an irresistible crispy, crunchy exterior. Both the buttermilk soak and panko breading are spiked with ranch seasoning, so the flavor really stands out. We pair them with a speedy lemon aïoli, but you could also serve them with your favorite condiment. This recipe is easy to double if you’re serving a larger crowd; see Cook’s Note for keeping them warm and crisp if you’re frying multiple batches.

Crunchy Buttermilk Ranch Onion Rings

sour cream

garlic clove, finely grated

Dijon mustard

lemon

lemon juice

black pepper

Vegetable oil,

cornstarch

ranch seasoning

Kosher salt

buttermilk

panko breadcrumbs

dill

parsley

onion,

For the quick lemon aïoli: Stir the mayonnaise, sour cream, garlic, mustard, lemon zest and juice and a couple grinds of black pepper together in a small bowl. Set aside.

For the onion rings: Heat 3 inches vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack over a sheet pan.

Whisk the flour, cornstarch, 1 packet of Ranch seasoning and 1/2 teaspoon kosher salt together in a large bowl. In a separate large bowl, whisk together the buttermilk and remaining packet Ranch seasoning. In a wide shallow bowl or pan, combine the panko with the dried dill, dried parsley, 1 teaspoon salt and a few grinds of black pepper.

Working in batches, thoroughly dredge the onion rings in the flour mixture, then dip them into the buttermilk mixture. Remove the onion rings from the buttermilk mixture, letting any excess drip back into the bowl, then transfer to the panko mixture and use a dry hand to help adhere the breadcrumbs to the rings. Move the coated onion rings to a large plate or sheet pan as you coat the remaining batches.

Working in two to three batches, carefully place the dredged onion rings into the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Remove to the wire rack to drain and season with kosher salt.

The ranch in these tastes awful!  Going to try to make them without that, but these were not good.  Too much very heavy breading - light almost tempura breading recipe that I made up myself is so much better than these.

Homemade Onion Rings as Served at The Copper Penny in Wilmington, North Carolina as seen on Diners, Drive-Ins and Dives episode 2808.

Beer-Battered Onion Rings

garlic

cayenne pepper

stout beer,

jumbo yellow onions,

Whisk together the flour, granulated garlic, cayenne and 1 tablespoon each salt and black pepper in a large bowl until well blended. In a separate large bowl, whisk together the buttermilk, milk and beer.

Dunk the onion rings in the beer mixture and then toss in the flour mixture to coat evenly. Shake off the excess flour and lay the rings on a baking sheet. Let sit for 30 minutes.

Meanwhile, fill a heavy pot with 3 inches of vegetable oil and heat to 350 degrees F. Sift the flour mixture to remove any clumps.

Dunk the onions a second time in the buttermilk and toss in the flour. Shake off any excess flour before dropping the rings into the hot oil. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce.

These are great! My wife and I could not stop eating them. They are a keeper.

These are amazing!! Saved in my favorites for future use. I cannot wait to share with friends and family.

Walla Walla onions are the pride and joy of Washington state—they thrive in the rich soil of the Walla Walla Valley. And their jumbo size and mild, sweet flavor make them ideal for onion rings! If you can’t find Walla Wallas this time of year (they’re harvested in summer), use another large sweet onion.

rice flour

Montreal steak seasoning (not low-sodium)

salt and pepper

Belgian white beer, chilled

seltzer,

Heat 3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, preheat the oven to 200 degrees F and set a rack on a rimmed baking sheet.

Whisk 1 cup all-purpose flour, the rice flour, baking powder, steak seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the beer and seltzer until mostly smooth. Let sit 5 minutes to thicken. Place the remaining 1/2 cup all-purpose flour in a shallow bowl.

Working in about five batches, dredge the onion rings in the flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, flipping occasionally, 3 to 4 minutes. Remove to the rack using a slotted spoon, season with salt and keep warm in the oven while you fry the remaining batches.

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Cheeseburger-Stuffed Onion Rings

Crunchy Buttermilk Ranch Onion Ring...

Beer-Battered Onion Rings

Beer-Battered Onion Rings

Top 4 onion ring recipes recipes from across the web

The most viewed onion ring recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheeseburger-Stuffed Onion Rings

Crunchy Buttermilk Ranch Onion Ring...

Beer-Battered Onion Rings

Beer-Battered Onion Rings

The most viewed onion ring recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine