Up your snack and side dish game with a crowd-friendly recipe for hot, crispy Beer-Battered Onion Rings.

A plate of fried onion rings with beer and ketchup in the background

Nothing beats the winter blues quite like a hot tub … of bubbling oil. Your Super Bowl menu has likely taken shape at this point (don’t forget the Nutella Chocolate Football Truffles!), but for all those looking to add a hot, crunchy, salty snack to the lineup, look no further than homemade Beer-Battered Onion Rings.

Glass bowls containing spices, flour and sliced onions

These circuitous golden brown beauties are an easy treat, starring a pale ale beer batter and thick slices of sweet onion. The carbonation in the beer leads to the lightest, crispiest breading, while a touch of paprika provides a deep golden hue. (Pro Tip: Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink!)

A glass bowl containing flour and spices with a beer being poured in

After a quick soak in the stovetop jacuzzi, they’re seasoned and served hot with your choice of dipping sauces.

A Dutch oven filled with oil and onions frying

Opt for a side of homemade spicy ketchup to keep your taste buds on their toes. Then sit back and tune in to the tube as you wash them down with (another) cold one. Now you can have your beer, and eat it, too.

A plate of onion rings with Ranch dressing, ketchup and beer in the background

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Beer-Battered Onion Rings

Up your snack and side dish game with a crowd-friendly recipe for hot, crispy Beer-Battered Onion Rings.
4.86 from 114 votes
A plate of onion rings with Ranch dressing, ketchup and beer in the background
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 8 servings


  • 2 cups all-purpose flour, divided
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups (12 ounces) pale ale beer (See Kelly's Notes)
  • 2 large yellow or Vidalia onions
  • Vegetable oil, for frying
  • Spicy ketchup, for dipping (optional)


  • In a large bowl, whisk together 1 ½ cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
  • While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining ½ cup of flour.
  • Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
  • Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.

Kelly's Notes:

  • When measuring beer, don't include the foamy head in your measurement. Pour it down the side of the liquid measuring cup (to minimize the head), and then measure the liquid part only.
  • Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink.
  • Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe by Kelly Senyei of JustaTaste.com.

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Calories: 156kcal, Carbohydrates: 31g, Protein: 4g, Sodium: 590mg, Potassium: 157mg, Fiber: 1g, Sugar: 4g, Vitamin A: 245IU, Vitamin C: 4mg, Calcium: 23mg, Iron: 1.8mg

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  1. 5 stars
    These were soooo good! I cut the recipe in half for two of us and then cut them in 1/4″ rounds and they cooked super fast and I live at high altitude so added more beer to the batter but super flavorful and the batter was light and crispy!!!

  2. 5 stars
    These were so delicious and easy to make! I put these on top of burgers and dipped them in some chipotle Mayo. Thank you for the great recipe

  3. 5 stars
    Delicious! Easy to make and delivers that restaurant level flavor and crispiness. Will never buy a frozen bag of onion rings again.
    I used 2 large regular white onions since that’s what i had in the refrigerator and a bottle of Sam Adams beer….. so easy and yummy. More than enough for two people. Definitely will be making this again.
    Thanks Kelly!

  4. 5 stars
    Our neighbors brought us fresh onions from the field, so I made this recipe with Ginger Ale (great idea!) It was delicious! Thanks for the delicious recipe.

  5. 5 stars
    yummy! I used an electric skillet and only about 1 inch oil (Crisco) – so I extended cooking time to about 10 minutes per batch. Amazing recipe! I used Racer 5 IPA. I also did fried pickles. YUMMMMMM.

  6. Kelly, Thank you for the most delicious Beer Battered Onion Rings recipe. Our grown kids, my husband and I all think they are the best onion rings we’ve had!! They are the bomb!!

  7. Good recipe, but am confused….why measure out 2cups of flour and then use 1 1/2 cups of flour? What did you do with the other 1/2 cup? Am I missing something?

    1. Hi there! The onions are tossed in the remaining 1/2 cup of flour (step 2) before dipping them in the beer batter. I hope that helps!

    2. Yes you are, but it is normal for those not deeply familiar with cooking methods and measurements. (20 years as exec chef and culinary eductor). The 2 cups is TOTAL measure of flour. 1/2 cup for dredging the rings and the rest for the batter. Dredging gives the batter something to stick to on the onion.

  8. 5 stars
    My husband says these are the best onion rings he has ever had! They were perfect and EASY! THANK YOU!!!

  9. 5 stars
    What fun! We love onion rings and have never made them at home….Until now. Great results! Should have made more. Also, I sort of goofed in that I cut the onion well before prepping time and let it sit out too long. RESULTS: The slices and their edges dried out, which prevented the flour from coating the entire onion. Other recipes, read later, suggest a milk bath…I’m adding that step for next time. For now, we’ve special memories of our five star hamburger dinner and your onion rings.
    So impressed be we that we purchased your cookbook “The SECRET Ingredient” !
    Many Thanks,

    1. Yay! I’m thrilled you enjoyed the recipe, JB! Thank you so much for purchasing my cookbook; I hope you enjoy it just as much! :)

  10. 5 stars
    This recipe is very good! I would highly recommend it. The batter it tasty and crispy. I did use a regular beer and it still worked perfectly. Try it and enjoy!

  11. 3 stars
    great recipe, but when you make larger amounts the instructions don’t change ( 1 1/2 Cups flour, no matter what the number is

    1. Hi Ryan! Thanks so much for bringing this to our attention. We’re working on a tech fix for the scaling!

  12. Omg!!! Great recipe. I used it for onion rings,potatoes and now chicken fingers. This is a great and easy recipe. Love it.

    1. 5 stars
      Wow i am blown away I have never made beer battered anything and I’m about to do it with all the things!!! Amazing!!

  13. 5 stars
    Easy and delicious recipe.
    Would bump up the spices to suit our tastes.
    I’ll follow the tip on shaking excess batter before frying.

  14. 4 stars
    The recipe is good. If I make it again, I will cut thicker rings, be careful about shaking off more batter and probably spice it up a bit more for our taste. It is absolutely something I will try again. Thank you.

  15. 5 stars
    We LOVED these! I cut them thinner than suggested after watching the documentary “The Ringmaster” and looking for something similar. I used King Arthur Flour, Voodoo Ranger IPA, Vidalia onions and my deep fryer. They came out golden, beautiful and delicious. They were surprisingly light and not greasy. These were the best onion rings I’ve personally ever made. Thank you so much for this recipe!

  16. Have made this batter twice for on,rings and turn out Great. Last night made it for our local B.C. spot prawns .Added a little extra salt [because of the sea food} and changed to smoked paprika. Can not stop smiling. Thanks for the help.

  17. 5 stars
    Wow!! These were so light and tasty that we couldn’t quit eating them! Best onion rings I’ve ever had. Thanks for the recipe.

  18. 5 stars
    These were an absolute hit!! They turned out perfectly! Light and crunchy and delicious. My man was so impressed. This recipe is now my go-to for all my battered cooks

  19. 5 stars
    I made the onion rings for dinner to go with juicy ribeyes, the onion rings were so fabulous my husband pushed his steak away and said the onion rings were so delicious he couldn’t stop eating them !

  20. these onion rings are by far the best I’ve ever had! I’ve made them a few times although I find I need to stand over them and do them in batches which means I’m rushing to make the rest of the dinner (usually big burgers). Could I make the onion rings in advance then heat them in the oven?

  21. 5 stars
    Excellent!!! I made these for the first time for my son-in-law’s birthday, they were a huge hit! Crunchy and perfect. Absolutely the best!!! Thank you!

  22. 4 stars
    The recipe is a five star – except I can’t figure out why they were so oily. My oil was at 375-385, I dabbed off excess batter. I did chose to use carbonated water (which I carbonated myself – so no additives). Any ideas why this happened?

    1. Hi Tracy – Did you allow the oil to return to 375°F between batches? And did you fry in small batches to avoid overcrowding the pan?

  23. 4 stars
    This is great little recipe. I had no beer so used tonic water for carbonation. Next time I might put in a bit less of paprika. I will make again next time I decide to fry.

  24. Just made this….need to run to the store for more onions. Added a little horseradish
    To the ketchup……yummmm Thanks for the recipe….

  25. 5 stars
    Wow absolutely delicious!! I made these today for our Super Bowl feast and they turned out crispy, airy, and super flavorful. This will be be my go-to onion ring recipe from now on! I usually don’t care for beer battered onion rings because they usually end up kinda soggy but these changed my opinion on them forever.

      1. 5 stars
        Excellent recipe! I made it with ginger beer and used a candy thermometer so I could use olive oil. I fried at an initial temp of 360 and that worked perfectly. Thanks so much.

  26. 5 stars
    This recipe is fantastic. The onion rings turned out as good as I was hoping for. Hands down as good as or better than any beer battered onion ring you will order in a restaurant. I am so glad I found this recipe. We will definitely use it again and again.

  27. Thx for the onion rings recipe.
    Turned out fantastic and much much better than buying from the grocer!
    Will be trying other recipes as well

  28. 5 stars
    I took ideas of what I thought was the best of three different recipes. Any one of them would have been good.
    You have to work fast when deep frying. Otherwise, the oil gets too hot or starts too cool off if you turn it down. It’s the Yo-Yo effect. I used a candy thermometer.

  29. 5 stars
    Delicious super crunchy tasty simple recipe
    And everyone loved them making them again as a new family love recipe.

  30. 5 stars
    Just made them and they were EXCELLENT! Thank you for sharing! My daughter is going to be SO sad she missed these little GEMS! ❤️

  31. 4 stars
    Really good! We used both vidalia and normal yellow onions, and we ended up preferring the plain yellow. The coating was crisp and held its own in the oil, though I wish it had a touch more flavor. Would definitely make it again (though maybe with a few more spices).

  32. 4 stars
    Very good onion rings. We he only reason I gave 4 stars is because batter was too thick, so had to add more liquid, but taste was fantastic. Tonight we are doing the batter with mushrooms.

  33. 4 stars
    Super delicious! The batter was tasty, full of flavor and I’d definitely make these again. I used Heineken Light. You could definitely taste the beer… some beer batters lose the beer/yeast taste. I did have to add more beer as the batter was a bit thick (or next time, I may cut down the amount of flour). What I also did to get an additional crunch is – after dipping it in the batter – rolled it in panko (added paprika and salt) before frying in the pan. As already shared, it came out “super delicious”…. even a few days later when I heated the leftover rings. Would recommend recipe to others.

  34. “Best ever.”

    My wife, kids and several friends all said these were better than any restaurant onion rings they ever had. Added a heathy dash of hot paprika, barely registered – they were still sweet and delicious.

  35. 5 stars
    Absolutely delicious, I’m a 15 year old home cook, this was the first time I’ve made onion rings and everyone in the household loved them, the batter was light and crispy and the onion rings weren’t too greasy after they were pulled out either. All in all I gave this a 5/5 for how easy it was and all the great flavors.

  36. 5 stars
    these were very yummy and easy. I used a can of Miller Lite and it was just the right amount and they were delicious.

  37. 5 stars
    These are yummy. delicious flavor and the onions were cooked not stringy. I used them the ones we didn’t eat on the spot on my green bean casserole, Just bought some pale ale to use in place of the Coors light I had on hand Christmas.

  38. I can’t wait to try these tonight along side our sloppy Joe’s! They look amazing and have fantastic reviews!! I’ll be back to leave mine ;)

  39. 5 stars
    These turned out just as I expected- light and crispy. I have leftovers for tomorrow. I just know that when I reheat them in the oven, they will be even crispier. Yum!

  40. 3 stars
    Tried these for the first time in our new MasterBuilt 10Ltr fryer. The onion rings were a nice golden brown. The batter was on the bland side, though. I’d suggest more salt, and more liquid ro make them less bread-y, and a little less flour. Don’t want to have the batter soak up too much oil. Next time I use this recipe, I’ll adapt it for a lighter, crisper flavor so I can taste more onion than breading. I’ll skip the flour coating before dipping into the batter also, as it made the taste heavier. Good base recipe for tweaking to get a lighter taste.

  41. 5 stars
    Best recipe for onion rings I’ve ever made, so easy. Best tasting onion rings we have ever eaten. Truly restaurant quality, if not better than some restaurants.

  42. 5 stars
    Ok 5 stars for this onion ring batter recipe. This is exactly what I was looking for today.
    I had already made a batch of rings today using a recipe from Facebook but it wasn’t a batter type, it was flour mostly. It used buttermilk and egg and then seasoned flour. They were horrid. Tasted like bisquick. So still in the mood, I searched for a better recipe that was a batter vs flour breading and I’m glad I did. This recipe you have here is legit delicious restaurant worthy. For the record, I used land shark beer because that’s what I have but next time I will get a dark ale.

  43. 5 stars
    All I can say is WOW!!! Could I give 10 stars???These were the best colossal onion rings I’ve EVER had, and that includes upscale restaurant orders!

    I mean, WOW, what a fantastic onion rings these turned out to be. I didn’t want to use beer so I substituted sparkling water with carbonation and it worked wonders. Even my husband, who has a very “restaurant quality palate” said it was better than any restaurant could produce. Often times, the onions inside the batter don’t “break off” when you bite into them and “slip out” of the batter but not these! I told my husband and son I was never going to make onion rings any other way than this recipe at home from now on-no restaurant is going to be able to top this now! I’m doomed to be disappointed if I order onion rings at a restaurant from now on!

  44. 5 stars
    Turned out great. The family really enjoyed the recipe . Crispy and tasty. That is our recipe for rings in the future

    1. Hi Richard! I haven’t tried freezing these so I’m not sure what the resulting, thawed texture would be.

  45. 5 stars
    These are truly restaurant quality. Didn’t want to use my last beer, so I used sparkling water instead. So good!

  46. 5 stars
    Tried these today and they lasted mere minutes! Easy recipe and the batter stays on. I used a sweet yellow onion and Coors Light…..will definately be saving this one.

  47. 5 stars
    These are the best onion rings ever! We use Michelob Ultra to cut the calories and carbs a bit. I also put in a quarter teaspoon of baking powder to make them even lighter! SOOOOO good!

  48. 4 stars
    These were good. It’s the first time that I ever made beer battered onions rings that the coating actually stayed on. I do think that it needs a bit more salt in the batter. You must eat them pretty much right away. We had a dinner delay and, once cold, they got chewy. I will probably make them again with the salt tweak.

  49. How do you keep them warm or warm them up because you are preparing the burgers ? No one here knows how to make the burgers while the onion rings are being made!

    1. Hi Kathy! Place a baking rack on a baking sheet and keep them in a 250F oven, but I wouldn’t warm them for too long (max 20 minutes). Enjoy!

  50. My daughter and I made these as there were none to be had at the local shop. They were the perfect accompaniment to our burger and fries dinner and tonic water worked very well as a beer substitute. I don’t think we’ll ever be buying onion rings again as there would be no comparison. These were fantastic!

    1. Hi Wendy – Because these are deep-fried, they really should be served immediately after they’re cooked, so I wouldn’t recommend making them ahead of time.

  51. Omg. Perfect. Crispy not like cake. Simple and straight forward recipe. I will absolutely use again and again for not only onions but fish and other veggies, top notch.

  52. 5 stars
    The were so good. I’d been wanting onion rings and they were perfect for the craving. Will make these again.

  53. Easy, and delicious. I used a lager beer for the onion rings and with hush puppies. Will definitely recommend this recipe.

  54. 5 stars
    Delicious and fun to make! I added a little Italian seasoning! Great, and the onions didn’t come out of the breading!

  55. Easy recipe to follow. Came out beautiful. I didn’t have all ingredients but still came out good.

  56. 5 stars
    Absolutely fantastic. The onions just melt in your mouth and the batter is fantastic. Definitely going to make many times over!

  57. 5 stars
    Absolutely love these onion rings and I’m very picky about the breading. Definitely making these again over and over. Thank you for posting this recipe.

  58. I lost my beer batter onion ring recipe years ago, and this is really close! We loved them! Thanks!

  59. 5 stars
    I don’t usually leave comments but. these rings were awesome. A friend said they were the best they’ve ever had. The batter was tasty, light and airy. And there is nothing like fresh ingredients, especially Vidalia onions. I used bacon grease for my oil and seltzer water in the batter. I’ll use this recipe again.

    1. Hi Rebecca! Using a leavener would definitely cause rise in the recipe, but it wouldn’t act the same as a carbonated beverage.

  60. 5 stars
    My husband loves onion rings and he said these were better than his favorites at a restaurant. Messy….like all frying (at least my frying)….but easy and delicious!

  61. 5 stars
    Just made the onion rings and they turned out crispy and delicious. For half of the recipe, I rolled the battered onion rings in bread crumbs for extra crispness but I like your recipe more.

  62. 5 stars
    Made these tonight with two Vidalia onions and a Pilsner beer. The result was a good balance between tender and crunchy with just the right amount of seasoning. Everyone loved them. As an added bonus, I battered and fried the centers of the onions too Instead of tossing them. Our younger son described them as melt-in-your-mouth onion nuggets. This is just a great recipe!

  63. Used the batter today for jalapeno straws and onion rings. Used a lime beer. Everyone enjoyed! .

  64. Awesome recipe. I just finished making some and they were very delicious I used a can of Bud Light beer.

  65. 5 stars
    Wonderful recipe. So important to keep temp at 375 for best results. Batter only lasted through one really large onion. Will definitely make these every time we have burgers. A few between the burger and the bun were a nice touch.

  66. 5 stars
    Loved them. Made enough and shared with neighbor and they loved them asked for recipe. Even picky kids liked them.

  67. 5 stars
    Not a very accomplished cook but a foodie.
    This recipe was simple. The results? Amazing.
    I was happier than Tom Hanks after building a fire…

  68. 5 stars
    Made these onion rings yesterday for a family gathering. They were the best onion rings I have ever made. My son in law who hates onion rings liked these too.

  69. 5 stars
    Loved this recipe!!! We used Organic gluten free flour with organic energy drink ginger ale…will be making these again, along with the same battered jalapeño coins! GREAT FIND!!!

  70. 5 stars
    My 5 year old and I enjoyed making them as much as we enjoyed eating them. After he tasted one we had a dance party in our kitchen! He was singing, “I’m dancing with my onion ring, my onion ring!” And he didn’t miss a bite!

  71. Just made these onion rings and they were delicious!! I have quite a lot of left over batter – does it freeze? aAnd if not how long does it keep?
    Thanks for a great recipe!

    1. So glad you enjoyed the recipe, Rachel! I’ve never tried freezing the batter, but my concern is that you’d lose the carbonation so the thawed batter wouldn’t result in nearly as crispy/light/airy rings as the original batch.

  72. 5 stars
    We tried the onion rings today. They were delicious! My husband normally doesn’t eat onion rings but he loved them! I over cooked a few but they were still delicious! Some of them got “cold”…still delicious! I’ve been cooking for 45 years and this is the best onion ring recipe by far! Thank you!

  73. First time making onion rings and these were soooooo good! My husband approved too. I got the batter a little thick on some pieces so that is something I have to watch. I may also try adding a little sugar to the batter next time.

  74. This was amazing! I used roasted garlic powder and smoked paprika and it was so flavorful and crispy!

  75. Absolutely delicious and very easy and quick. My grown son is not a fan of onion rings. He loved these. Thank you.

  76. 5 stars
    Love the beer batter! My onions that I had on hand were a bit too mild so I put some dehydrated chopped onions in the batter, that worked, next time I make them will check that I get a little more punch in the onion.

  77. 5 stars
    Love this recipe! We would get Onion Ring basket from our local hamburger place and NOW I can just make it on my own! We used smaller onions and my son thought they were curly fries and ate them! I don’t have paprika so a shake of red chili powder.

  78. 5 stars
    The best onion rings I have ever had (if I do say so myself). They were absolute perfection.

  79. 5 stars
    My son was hungry and wanted onion rings. My husband came across this recipe and we tried it. They were amazing! The batter cooked up very well and was not doughy on the inside. Printing the recipe and recommending it to everyone to try!

  80. 5 stars
    The best Onion ring recipe ever. I’ve made it 4 times this month and it’s is consistently perfect and easy too!

  81. I used up some red onions I had left over. I didn’t want them to go bad so I used your recipe. My husband loved them. Fantastic and I’ll be making them again. Great snack and side!!

  82. 5 stars
    Great recipe and the best onion ring recipe we have had including out to dinner! Everyone loved it and would definitely recommend!

  83. 5 stars
    You won’t find better onion rings anywhere. We have been making these for 10 years— the only recipe we use. Love them!!

  84. 5 stars
    The looked and tasted incredible! I just used MIller Lite because that was in the fridge but I think the beer’s bubbling is the important component.

  85. 5 stars
    First timer on this adventure. Served a large family gathering and they all said this recipe was a keeper!

    1. Hi Jackie – I used a Sierra Nevada Pale Ale for this recipe but any brand of pale ale will work great!

  86. 5 stars
    FIrst time I’ve ever made onion rings. DELICIOUS! I did soak them in an ice water bath to help remove that layer of skin that can make it hard to bite through without getting the whole onion in one go. Definitely recommend that step!

  87. 5 stars
    These were amazing. Crisp, tender, light, not greasy at all. I added a little cayenne to the mix and gave the sliced onions an ice water bath prior. It removes the skins that can get tough and chewy. Just dry them before dredging in flour.

    1. Hi Jill – I’ve never tried this recipe with coconut or almond flour but either *should* work. Let me know if you give it a shot!

  88. 5 stars
    Awesome!! Forget all those complicated beer batter recipes that require egg yolks n this n that! Ur recipe very simple but amazing! Equal parts dry to wet n few tsp of seasoning! 1 tip though is to substitute upto half of the flour with cornstarch for a lighter crispier batter!

  89. Used your recipe in the uk.
    Only changed the beer to Hobgoblin ale.
    They were amazing and a big hit…even with my daughter who ‘doesn’t like onion rings’ :-)
    Dave from Kent

  90. 5 stars
    made these tonight, these are the best onion rings that I have ever made, nice and crispy not like others I mad in the past that went soggy. These will be made again and again in this household.

  91. Hi Kelly,
    I love onion rings but hate it when they separate from the batter when you bite into them. Any suggestions?
    Also, I prefer thin onion rings, can I use the same recipe except to slice the onion rings very thinly? If that’s the case, how thinly should I slice them? Thank you-I’m planning on trying these this Saturday

    1. You can definitely slice the onions thinner, and this batter will not separate from the rings! Aim for slicing them about 1/2-inch thick :)

  92. We made these onion rings (tasty morsels!) last night for a family get together — but what I really chose the recipe for is to make fried pickles. My husband made the batter and fried a batch of pickles and a batch of onion rings. Truly, they were the best we’ve ever had and I’ve tried many recipes over the years. Thanks for this!

  93. I didn’t have my recipe so I tried this one last night. My fiance’ and I loved them. Thank you!

  94. This is by far the best onion rings I’ve ever made! Crunchy and golden, I served them atop steaks when I had company over for a dinner and it added that wow factor to my meal! Thanks for a great recipe! I adore your blog! Can’t wait to try many more of your recipes!

  95. Those look so perfect! It’s pretty amazing how great deep fried onions are and I love the spicy ketchup idea. I make chipotle ketchup and it’s fun that people freak out over something that simple.

  96. What a coincidence! I made onion rings on our Super Bowl party, too. I will try to post the recipe sometime. I am writing this to ask the URL of your book: Food blogging for dummies as I referred to your book in my most recent post. I am writing posts about photography, digital photography and food photography.

  97. Ok, I’ll take a HUGE plate of these for lunch please. and dinner. and a snack? Can I have these for breakfast tomorrow too?? Please? I’m in love. :)

  98. Too funny! We are on the same wavelength. Just posted Beer-Battered Onion Rings yesterday. Love them.

  99. I made baked onion rings once. They were fine. But let’s be real: there’s no substitute for the real thing, and the breading on these suckers looks absolutely perfect!

  100. Is it wrong that it’s barely 10am and I’d love to dive into a huge plate of these onion rings?!?!?!

  101. Oh my goodness, Kelly. I’m sitting here drooling over my coffee. Nothing beats beer batter. These are amazing, my friend.

    1. Don’t be afraid, Abby! Deep-frying is much easier than everyone thinks. The key is to keep your oil at the correct temp so the food is cooking (and getting crispy) quickly without browning. Go for it!

  102. These onion rings look so delicious. I love your photographs.

    I recently read your book on Food Blogging. There is so much great information. It has been very helpful!