The Oh-So-Irresistable Onion Ring

June 21, 2014 | Posted by Christine Sanchez

Onion rings may not be something you would make every day (ok, definitely not!) however they surely would be a welcome treat next time you’re toying with the idea of cooking up some burgers for dinner.
Follow these simple steps and you will be well on your way to making the best oniony, crunchy goodness ever. Perfect for burger month, indeed!

Sweet onions like Vidalia or Walla Walla are our preference although a standard Spanish onion would work just fine. Buttermilk, all-purpose flour and some salt, pepper and a touch of cayenne and you are ready to get started.

We prefer a thicker slice, somewhere between 3/4 - 1 inch is perfect. Separate your slices carefully as you want to keep them in a classic O shape. They are onion rings afterall....

Lightly dredge the slices of onion in seasoned flour first (we use kosher salt, freshly cracked black pepper and a pinch of cayenne), then lightly tap off any excess flour.

Next up, carefully dunk them in seasoned buttermilk (salt, pepper and pinch of cayenne here as well).

Now return them for a second dip in the flour dredge. This will make for an extra-crunchy coating. Doesn't that sound important?

While a tabletop deep fryer is not necessary, it does make the job easier. In our test kitchen that is what we use, however you could easily use a tall, heavy-bottomed stockpot and a deep-fry thermometer. Regarding the oil; if using a tabletop fryer there will be a fill-line. For the stockpot-on-the-stove method, the oil should be about 3 inches deep. We typically use a canola blend but vegetable or peanut oil would work well here. Do not start frying until the temperature of your oil registers 375º.

First set yourself up with a baking sheet lined with paper towels and remember to always fry in batches. Over crowding is always a big no-no in cooking, especially when it involves hot oil. Fry the rings, carefully turning once, until they are golden brown on all sides, about 3-4 minutes.

Remove with a mesh skimmer and drain onto your baking sheet.

Season immediately with salt and serve. You can thank me later.

Making onion rings at home is really pretty simple ...and the wow factor payoff is pretty high too.