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 ARE EASY TO MAKE AT HOME
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.
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!
DOUBLE DREDGE FOR EXTRA CRISPY
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!
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.
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.
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.
Steak House Onion Rings
Ingredients
- 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
Instructions
- 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!
Nutrition
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.
Is there a trick to keeping the batter it breading from falling off the onion while frying?
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
Can these be made in an air fryer?
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 ..
Updated the recipe based off your feedback. Thanks!! Best, Kris & Wesley
I lo-ove onion rings and for some ridiculous reason feel like I can’t or shouldn’t make them at home. These look amazing especially with that super huge photo right at the top. HIghly likely, I will try theeese!
Hi there! These really are yummy, and pretty easy to make! Let me know how they turn out, I love your site, BTW…beautiful!