Homemade Onion Rings

These homemade onion rings are thick slices of sweet onion dipped in seasoned flour, a tangy buttermilk and egg batter, and a coating of breadcrumbs, then fried until golden and crunchy. The outside shatters when you bite in, and the onion inside turns soft, tender and mellow. All you need is a handful of pantry staples and about 30 minutes.

Why You’ll Like These Homemade Onion Rings

A three-step breading gives these rings a thick, craggy crust that stays crisp. The flour helps the batter stick, the buttermilk adds a gentle tang, and the breadcrumbs fry into a crunchy golden shell that does not slide off.

• Simple ingredients: onions, flour, buttermilk, an egg and breadcrumbs.
• Extra crunchy: the breadcrumb coating fries up crisp and golden every time.
• Great for sharing: perfect as a side for burgers or as a snack with dipping sauce.

Ingredients for Homemade Onion Rings

For the Onion Rings

• 2 large onions
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 large egg
• 1 cup breadcrumbs
• Salt and black pepper, to taste

For Frying

• Vegetable oil, for frying (about 1 1/2 to 2 inches deep in the pot)

You will need three shallow bowls, a heavy pot, a thermometer, a slotted spoon and a tray lined with paper towels. Serves about 4.

Ingredient Notes

The onions: Large yellow or sweet onions give the biggest rings and the mildest flavor. White onions are a little sharper but also work well.

The buttermilk: Its tang balances the sweetness of the onion and helps the coating cling. If you do not have any, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes.

The breadcrumbs: Plain dry breadcrumbs give a fine, even crust. Coarser Japanese-style panko makes an even crunchier, more rugged coating.

The oil: Use a neutral oil with a high smoke point, such as vegetable, canola or peanut oil.

How to Make Homemade Onion Rings

Step by Step

1. Slice the onions. Peel the onions and cut off the ends. Slice them crosswise into rounds about 1/2 inch (1.25 cm) thick, then gently separate the rounds into rings.
2. Make the batter. In a shallow bowl, whisk the buttermilk and egg together until smooth.
3. Season the flour. In a second shallow bowl, mix the flour with a good pinch of salt and pepper. Pour the breadcrumbs into a third bowl and line the bowls up in a row: flour, batter, breadcrumbs.
4. Coat the rings. Toss each onion ring in the flour and shake off the excess. Dip it in the batter and let the extra drip back into the bowl, then press it into the breadcrumbs so they coat it on all sides. Set the coated rings on a tray in a single layer.
5. Fry until golden. Heat about 1 1/2 to 2 inches of oil in a heavy pot to 350 to 365°F (175 to 185°C). Fry the rings a few at a time, without crowding the pot, for 2 to 3 minutes per batch, turning once, until deep golden and crisp.
6. Drain. Lift the rings out with a slotted spoon and drain them on paper towels. Sprinkle with salt right away while they are hot. Let the oil come back up to temperature before frying the next batch.
7. Serve hot. Pile the onion rings on a plate and serve immediately with your favorite dipping sauce.

Tips for the Best Homemade Onion Rings

Keep the Slices Even

Cutting every round about 1/2 inch thick means the onion softens in the same time it takes the coating to turn golden, so every ring cooks evenly.

Watch the Oil Temperature

If the oil is too cool, the rings soak it up and turn greasy. If it is too hot, the breadcrumbs brown before the onion softens.

Do Not Crowd the Pot

Adding too many rings at once drops the oil temperature and makes them stick together. Fry 4 to 6 rings at a time, depending on the size of your pot.

Salt Right After Frying

A light sprinkle of salt while the rings are hot and glossy clings to the crust and brings out the sweetness of the onion.

Make a Quick Dipping Sauce

Stir together 1/2 cup mayonnaise and 2 tablespoons ketchup, then add 1 to 2 teaspoons prepared horseradish for a little kick or 1/2 teaspoon smoked paprika for a smoky flavor. It is creamy, tangy and ready in a minute.

Variations

• Air fryer onion rings: spray the coated rings well with oil and air fry in a single layer at 400°F (200°C) for 8 to 10 minutes, flipping halfway, until golden.
• Oven-baked onion rings: arrange the coated rings on a greased, parchment-lined baking sheet, spray with oil and bake at 425°F (220°C) for 15 to 20 minutes, flipping once.
• Spicy: add 1/2 teaspoon cayenne pepper or a few dashes of hot sauce to the flour or batter.
• Garlic and herb: mix 1 teaspoon garlic powder and 1 teaspoon dried parsley into the breadcrumbs.
• Extra crunchy: for a thicker shell, dip the breaded rings back into the batter and breadcrumbs a second time.

Storage

Best fresh: Homemade onion rings are at their crispiest right after frying, so serve them as soon as you can.

Refrigerator: Store cooled leftovers in an airtight container lined with a paper towel for up to 2 days.

Reheating: Reheat in a 400°F (200°C) oven on a baking sheet for 5 to 8 minutes, or in an air fryer at 375°F (190°C) for 3 to 4 minutes, until hot and crisp again. Avoid the microwave, which makes the coating soggy.

Frequently Asked Questions

Why does the breading fall off my onion rings?

Do not skip the flour, which gives the batter something to hold on to. Shake off the excess at each stage and handle the rings gently.

What are the best onions for onion rings?

Large yellow or sweet onions are ideal because they are big, mild and turn tender and sweet when fried. White onions work too if you like a sharper bite.

Can I make homemade onion rings in the air fryer or oven?

Yes. They are a little less crunchy than deep-fried rings, but both work well. See the Variations section above for directions.

Can I bread the onion rings ahead of time?

You can coat them up to 1 hour ahead. Keep them in a single layer on a tray in the refrigerator, then fry straight from the fridge, allowing an extra 30 seconds or so per batch.