I love onion rings but when I’ve made them in the past, the outside gets browned before the inside is soft. Well, I’ve discovered the secret to soft onions inside and crunchy batter outside!
You need to soak the onions in beer and vinegar first! This softens the onion and gives it a gentle “precook” before the rings are battered and fried. It works beautifully!
Here’s How to Do it:
Cut 2-3 large onions into 1/4 inch slices. Separate the rings and place them in a large bowl with the beer, water, salt and vinegar. Let it sit at room temperature for at least 2 hours, up to 4.
After the onions have soaked, lay on paper towels to dry.
Mix together all the ingredients for the batter and, using a wire whisk, blend well.
Dredge the onion rings in flour first, then dip into the batter. Deep fry in 350ᵒ oil until they are golden brown.
Remove from the oil and place on paper towels. Keep repeating the process until all the onion rings are done. Salt lightly with sea salt that has been mixed with just a pinch of malt vinegar powder (the powder is optional).
Let rest in a warm oven in one layer for about 5 to 10 minutes then serve hot!
The trick to these tasty rings is soaking them in the beer and some vinegar first. This softens them up so the only thing left to do is make their battered outside golden!
- 2-3 Large Onions, (sweet yellow onions are great for these)
- 1 12-oz. bottle Amber beer
- 2 Tablespoons apple cider vinegar
- 2 teaspoons salt
- 1-1/2 cup water
- 1-1/2 cup flour
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoon salt
- 2 cups Amber beer
- 1 large egg
- 1 cup flour to dredge the onions
- sea salt
- malt vinegar powder
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Cut the onions into 1/4 inch slices. Separate the rings and place them in a large bowl with the beer, water, salt and vinegar. Let it sit at room temperature for at least 2 hours, up to 4.
-
After the onions have soaked, lay on paper towels to dry.
-
Mix together all the ingredients for the batter and, using a wire whisk, blend well.
-
Dredge the rings in flour first, then dip into the batter. Deep fry in 350ᵒ oil until they are golden brown.
-
Remove from the oil and place on paper towels. Keep repeating the process until all the rings are done. Salt lightly with sea salt that has been mixed with just a pinch of malt vinegar powder (the powder is optional).
-
Let rest in a warm oven (about 300ᵒ) in one layer for about 5 to 10 minutes then serve hot!
© Copyright 2018 The Lazy Gastronome
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This is one of my weaknesses! Your onion rings look out of this world delicious! Thank you for bringing them to the party! Happy Fiesta Friday!
Unfortunately they were delicious – I ate two servings by myself!! No weight watchers that day! Thanks for stopping by.
They do look delicious. Thank you for sharing the recipe at The Really Crafty link Party. Pinned.
thanks for stopping by Teresa.
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Awesome!! Thanks!
These were delicious, and a lot easier to make then I thought they’d be. I finally was able to use the malt vinegar powder I bought months ago, and it added a lot of flavor to the onions.
I love my malt vinegar powder!! So many uses. Glad you enjoyed the onion rings! (We sure did)
these onion rings are the absolute best! perfect alongside a tasty burger!
They sure are!! thanks for your feedback.
This is a game changer and perfect to enjoy. Never thought I will enjoy beer battered onion. Planning to make again this weekend.
Hope you enjoy!! Thanks for stopping by.
These onion rings are so crispy and golden! Great for a game day appetizer!
What a great way to make onion rings taste impressive and with a crunchy texture. My husband is a big fan of beer-battered foods so this recipe is a keeper.