I’ll tell you right now…I’m not a big fan of onions. I like the flavor of them cooked into my meat…and that’s about it. I don’t put them on my burgers and I think they are weird and slimy in my stew.
I’ve never really liked onion rings.
I recently made homemade onion rings….because I knew my husband would love it. (and because I am such a sweet wife) :)
As I pulled the first few out of the skillet..I decided to try small one.
OH MY WORD!! I shrieked with great excitement over the amazing taste of this onion jewel…which made the kids come running, of course…
They then started eating them as fast as I pull them out of the skillet…
And to make a long story short (or something like that)…I had to slice up another onion and mix up another batch of batter…so that my husband could have some too. (you know…the guy I was making them for in the first place?)
I’m pretty sure the tears running down my face were for the joy of my new found love of the onion…and had nothing at all to do with the fact that I was cutting up the vegetable that makes everyone’s eyes sting like mad.
Amazing Onion Rings
3/4 cup whole wheat flour
1/2 t. sea salt
2/3 cup milk
2 medium onions
Oil for frying (I use palm shortening)
Whisk together the flour, salt, egg and milk. Slice onions into rings. Heat a few tablespoons of oil in a skillet. Turn heat down to medium. Dip a few onion slices into the batter to thoroughly coat. Fry them in the oil, turning once. Cook on each side for 1-3 minutes each. Remove onion rings and devour immediately and place on a plate for serving. Continue to fry onion rings until batter is gone. You can keep onion rings warm in a 200 degree oven while you continue to cook the remaining rings.
Okay, I’m tellin’ ya… Go get yourself some onions and make these!
You’ll be weeping right along with me!
I feel a little teary just talking about it… (sniff) They’re just (sniff) so…good…
Org Junkie says
Oh I will definitely have to try this!!
Those sound SOOO good. I don’t usually like onions either. But, I do tend to like onion rings. I’ll have to try these soon.
yeah, i don’t really like onion rings- but i have found that i like a purple onion- sliced as thin as you can- on top of sandwiches, a little goes a long way- they are quite sweet and spicy at the same time. i love them this way. i don’t think it tastes quite as good with the yellow and white onions though
I made these tonight and they were wonderful! Even my two and three year old liked them. Thanks for the easy and yummy recipe. My husband was very impressed. :)
Just tryed them. My room mates kept taking off with them.
I feel the same way about onions, but like onion rings too!
I am going to surprise my husband with these tonight. I will also be trying out your buns for bratwurst buns. My buns are world famous but are sadly pasty white unhealthy. (boy the punny fun you can have with buns) So glad I found your website!
Robin Ellison says
What about calories, fat? grease?
Isn’t there a better way to eat veggies w/o drenching them in flour and frying them in fat? You’ve basically killed any nutrition that the poor onion may have had!
What kind of oil you choose to use for these onion rings makes all the difference. If you were to use canola oil or vegetable oil, then yes you should just pass on these treats, but if you use coconut oil or palm kernnel oil (as Laura suggested) then it is a completely different story. I hvae included a small excerpt from the Tropical Traditions website about palm kernnel shortning:
“Although scarcely used in the US any longer, palm oil is the most heavily consumed dietary oil in the world after soybean oil. If one were to exclude the US where most of the world’s soybean oil is consumed, palm oil would be the most popular dietary oil in the world. Palm oil traditionally has been used for baking, shortenings, margarines and deep fat frying, as it is shelf stable with a high melting point and does NOT require hydrogenation. Therefore, it contains no trans fatty acids. Saturated fats, such as tropical oils like palm and coconut, as well as butter, have traditionally been considered healthy fats and oils. In modern history, commercial interests have condemned saturated fats and replaced them in the American diet with polyunsaturated fats that are hydrogenised and contain trans fatty acids, which most people now consider harmful. These trans fatty acids were banned in some European countries as early as 2004, and food label laws in the US just forced manufacturers to list trans fats in their products last year. Some cities in the US are now banning trans fats in restaurants as well.”
The world of oils is a very interesting topic. It really challenges the way that we have been trained to view fats and oils.
Here is something you might want to try that is WAY yummy: Soak the onions in buttermilk for about an hour before cooking. Then batter and cook. Add some spices to the batter for some extra yumminess!
These were great. Grinding my own wheat which I used to make the Hamburger buns, waiting for the buns to rise. Kids hungry (me too!) made the rings, now we can wait for the buns for the hamburgers.
Do you think they would turn out ok baked?
I think they would be kinda soggy. I would imagine there is SOME way to bake an onion ring, just not this recipe I don’t think.
We just made these tonight and all I have to say is Oh My Gosh!! I added some garlic powder as well as some ground cayenne pepper. They were absolutely delicious!
Can I fry these in good old-fashioned melted butter? How about rendered beef tallow? I think I’ll try the butter method tonight! I can’t stand a raw onion, but grilled onions are so super yummy, especially on a cheeseburger! I was told the other day to try a whole grilled onion – haven’t yet, but am intrigued.
I would think they would work great with beef tallow…butter I’m not for sure about but probably. How did they turn out?
Amy Tucker says
Just curious as to if you “soak” your wheat flour for
these, & if so in what? Hmmmmmmm
No, I just use it as regular flour for these.
i added some cajun seasoning and YUMMYYY!!!!!!!!!!!!!!!!!!!!!!!!
thank you I love this batter gonna use it for other veggies to
Kinda a cross between a beer batter and cornmeal. lol The whole wheat makes it crunchy (as my mill doesn’t do professional fine grade). I enjoyed them, my starting to really like onions 9yo loved them and my 7yo asked if she could swap her toddler brother the onions for his acorn squash! Silly child. She used to eat them raw off the cutting board and beg for more.
My batter wasn’t sticking well, so I kept it thick and it coated 1 red onion. I also added extra sea salt and the last bit I chopped the last two rings a bit and made an onion cake with them. Yummy.
Thank you for the recipe!
i made these the other night and saddly as they sat while cooking the rest they began to get soggy. did i do somehting wrong? how can i fix this problem? maybe i used too much oil?
[email protected] says
Aw, bummer. Sometimes I keep these in the oven (at about 200) while i cook the rest. Usually I just start my family eating the first round while I work on the next round(s) to avoid this. It could be that you used too much oil, I’ve found that it really just takes a little bit at the bottom of a skillet for this. Still though, they are best eaten right away, so it could just be that they sat too long.
i added fresh garlic it was delicious
I know your onion ring post is 3 years old, but I thought I’d throw a suggestion at you. You should try using this recipe with green peppers. There is a restaurant in Omaha (Petrows) that serves green pepper rings, and oh my word, they are to die for. I am going to try this recipe of yours with green peppers and see how it goes!
If you simply dip sliced onions in buttermilk, then your favorite spice mix and bake in the oven it tastes just as delish! :0)