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Classic Onion Rings

When I go to a great steakhouse or a really terrific burger joint, I will often forgo the side order of fries as all too often they can be a bit hit or miss. However, if the restaurant has onion rings on the menu, then I am all set. There is something about biting through that crisp, crunchy batter to get to the sweetness of the onion inside that is very, very hard to beat.  This version is as simple as can be but captures the pure perfection of the classic onion ring.

Classic Onion Rings by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Classic Onion Rings Recipe

(Serves About 2-4)


  • 2 Onions (You can use whatever onions you like but I like to use red onions)

  • 1 Cup All Purpose Flour

  • 1 Teaspoon Salt

  • 1 Teaspoon Baking Powder

  • 1 Egg (Beaten)

  • Milk (Enough to make a slightly thicker than pancake batter)

  • Kosher Salt (For seasoning)

  • Canola or Vegetable Oil (For deep frying)


  1. Peel the onions and trim off the root and tail.

  2. Slice the onion vertically from root to tail into the width of onion rings you require. I usually do about 1/8th inch.

  3. Carefully break the onion slices into separate rings. Any left over onion can be used for another dish.

  4. Combine all of the dry batter ingredients. 

  5. Add the beaten egg and enough milk to make a batter slightly thicker than a pancake batter.

  6. Allow the batter to rest for at least 30 minutes. This helps the gluten to develop and helps the batter adhere to the onions.

  7. When ready to cook, bring 2-3 inches of oil to a temperature of 350 degrees Fahrenheit in a deep pan suitable for frying. (I use a Dutch oven.)  If you don’t have a thermometer, dip in the end of a wooden spoon andIf the oil bubbles around the spoon, it is ready.

  8. Dip each onion ring into the batter and shake off any excess.

  9. Place carefully in the oil and cook for 2 minutes.

  10. Flip over at 2 minutes and cook on the other side for a further 2 minutes.

  11. Cook the onion rings in batches so they don’t reduce the temperature of the oil.

  12. Remove the onion rings from the oil. Place on a plate or tray covered in paper towel to drain of excess oil.

  13. Sprinkle with kosher salt before serving.

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