Best 13 Stack Of Onion Rings Recipes

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

ONION RINGS

Steps:

• Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
• In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in 7 to 8 batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
• Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
• Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

BEST EVER ONION RINGS

Steps:

• Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
• Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

CRISPY FRIED ONION RINGS

Steps:

• In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

CRISPY BAKED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain., In a small bowl, beat egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with cooking spray., Repeat with remaining onions and crumb mixture. Bake at 400° for 20 minutes or until lightly browned and crisp.

MOZZARELLA STICK ONION RINGS RECIPE BY TASTY

Steps:

• Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
• Slice the mozzarella into 4 even strips.
• Place a smaller onion ring in the center of a larger one.
• Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
• Place the flour, eggs, and breadcrumbs into three separate bowls.
• Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
• Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
• Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
• Drain on a paper towel, then serve with marinara!
• Enjoy!

MAKING CRISPY ONION RINGS

Steps:

• Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

FANTASTIC ONION RING BATTER

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.
• Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer fried onion rings to a paper towel-lined plate using a slotted spoon.

CRISPY ONION RINGS

Steps:

• Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
• Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
• Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
• Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.

OVEN-BAKED ONION RINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Separate onion slices into individual rings.
• Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
• Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
• Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
• Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
• Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

ONION RINGS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut the onion crosswise into ½-inch (1 cm) slices and gently push apart each layer to get individual rings. Set aside.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate large bowl. Add the flour to a third large bowl.
• Dredge the onion rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the onion rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

THE BEST ONION RINGS

Steps:

• Combine flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in buttermilk, beer, and egg until smooth. Let batter stand 15 minutes.
• In a large saucepan, heat oil over medium-high heat until a deep-fry thermometer registers 375 degrees. Working in batches, dip onion slices in batter, turning to coat. Gently drop slices into hot oil. Cook, turning rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Use a slotted spoon to transfer rings to a paper-towel-lined baking sheet to drain. Season immediately with salt.