Steak House Onion Rings

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Steak House Onion Rings are truly something to behold.

Light. Crunchy. And exploding with flavor.

These onion rings are always a crowd favorite.

Steak house onion rings on a large baking sheet


Marinating the rings of onion in buttermilk for at least an hour (or overnight) ensures a great texture and delicious flavor.

We usually start with two (or three) large yellow onions, but white onions work great, too.

The acid in the buttermilk helps to soften the onion.

onion rings soaking in a bowl of buttermilk

Once the onion rings have soaked for a sufficient amount of time, it’s time to dredge them in the wonderfully seasoned flour.

The flour is seasoned with salt, garlic powder, smoked paprika and cayenne.

Talk about a flavor explosion!

Breaded onion rings in a large glass bowl


If you like them extra crispy, then do a double dredge.

That just means carefully taking each ring that’s been coated with buttermilk, and then the flour mixture, and just repeat the process.

We love double dredge!

Breaded onion rings on a baking rack

Bring a pot (or a deep fryer) of oil (vegetable works just fine) to 365° F.

Then carefully drop 5 or 6 breaded rings into the oil.

Don’t overcrowd the pan. Once cooked, you can keep them in a warm oven until the entire batch is fried.

Onion rings being pulled from a deep fryer

These steak house onion rings are nothing short of amazing.

They are light and so crisp, but incredibly flavorful.

They work wonderful as a side to a burger or a steak, but also as a spectacular appetizer.

Steak house onion rings on a baking sheet

And you can trust us when we tell you these babies are great by themselves.

But…why not kick things up a bit with an incredible dipping sauce?

Our Kickin’ Remoulade Sauce is the perfect condiment for the amazing rings of deliciousness.

Onion ring dipping into a jar of remoulade sauce

Steak house onion rings on a large baking sheet

Steak House Onion Rings

These steak house onion rings are light, crispy, and packed with flavor. A true Loon Favorite! We absolutely love these Steak House Onion Rings! Perfect as a side for a burger or steak, or an killer-good appetizer!
5 from 3 votes
Print Pin Rate
Course: Side
Cuisine: American
Keyword: Onion rings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6 people
Calories: 398kcal


  • 2 or 3 large onions ends cut off, and then sliced into 1/8 inch rings
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp Kosher salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • Vegetable oil for frying


  • Place onion rings into a bowl and cover with buttermilk.
  • Cover with plastic and place in the fridge for 1 hour (or up to 24 hours).
  • Stir flour, salt, paprika, garlic powder, and cayenne pepper in another large bowl.
  • Drain onions.
  • Add the onion to the flour mixture and toss to coat.  If you prefer extra crispy onion rings, do a double dredge (add the coated rings back into the buttermilk then dredge in flour again). 
  • Place oil in a large, heavy saucepan to a depth of about 3 inches, or heat your deep fryer, to 365° F.
  • Working in smaller batches, shake excess flour off onions, and cook in hot oil until golden brown and crispy, about 2 minutes per batch.
  • Transfer onions to paper towels.
  • Season with a little more salt (if desired) and serve immediately!  Delicious served with Kickin' Remoulade!


Calories: 398kcal
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  • 5 stars
    These are the best onion rings I have ever made. I had been using a recipe I got before we got married (56 years) ago and these are easier and tastier! Thanks!

    • HI Anne! We can’t even begin to tell you how happy this makes us! We LOVE making these onion rings from scratch and we are so thrilled you made them and loved them, too! Woo hoo! Thank you so much for sharing and for the GREAT review! And congrats on such a long and beautiful marriage! So inspiring! Please stay in touch! All the best, Kris & Wesley (this year is our 31 year wedding anniversary!).

  • 5 stars
    Guys – I love your recipes but I wish you would include more recipes for 2 or 3 people. It’s not always easy to downsize your wonderful recipes but keep up the good work.

    • 5 stars
      Excellent. Only change was I cut the cayenne pepper in half and used 1 large Vidalia onion. Serves 4. For only 2 of us I fully cooked 1/2 and not quite finished cooking 1/2 to freeze and finish in the air fryer later.

    • Hi Gugi, so sorry for the delayed response. It really takes a little massaging to get the flour mixture wet enough once you dredge in the buttermilk and then the flour. We sometimes dredge two or three times. And this particular method will still leave a little of the onion shining through. Hope this helps and we hope you have success with the onion rings. Let us know how they turn(ed) out! Best, Kris & Wesley

    • Hi Judy! No, we don’t recommend using an air fryer with a wet batter. To fry with an air fryer, then dredge in flour, dip in egg, and then coat in breadcrumbs. They’ll be delicious! Hope this helps!! Best, Kris & Wesley

  • 350 or 365 .. for the oil? There is a discrepancy between the text – 365 – and the recipe.. Also the recipe should maybe mention the optional double dredge ?? Currently it says to just drain the onions ..

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