Beer Battered Onion Rings

Total Time:
1 hr 20 min
10 min
1 hr
10 min

6 to 8 servings

  • 4 cups canola oil or peanut oil
  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 3 tablespoons sun-dried tomatoes
  • 1/4 cup red bell peppers, roasted
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons pepper, fresh cracked
  • 2 teaspoons salt
  • 3 tablespoons white wine
  • 1 tablespoon garlic, minced
  • 2 yellow onions, sweeter the better, Vidalia or Texas sweets
  • 2 cups buttermilk
  • 2 cups all-purpose flour, divided
  • 1 teaspoon garlic, granulated
  • 12 ounces beer, medium body
  • 3 tablespoons grated Parmesan

In a Dutch oven heat oil to 350 degrees F.

In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.

Garnish with Parmesan.

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4.7 127
WOW!!! Made these crunchy goodness things up last night with the sauce along with some chicken wings.  THE BEST we have ever had!!  I added a third bowl of Panko and the crunch was out of this world! item not reviewed by moderator and published
I did not make the sauce, but the onion rings were AWESOME! item not reviewed by moderator and published
I have a few problems with this recipe: 1. Items like sun dried tomatoes and garlic are difficult to measure by their volume. They're in easy to separate quantities such as cloves or tomatoes. 2. The recipe does not divide ingredients or instructions for the sauce vs the onions. I wasted quite a few ingredients making what I thought was the brine and instead was a sauce I didn't want. 3. An hour is a long time to have oil heated to 350 degrees. 4. Drying directly on paper towels may have an undesired effect. A drying rack is preferable. So as a recipe it doesn't work that well, but is a nice guide or suggestion for how to make onion rings if you've never done them before and need some quantities or temperature. item not reviewed by moderator and published
This review is strictly for the onion rings: Followed every word/instruction. SPECTACULAR results! Like many others, I'll amp up the seasoning next time. But even if the results are the same, I'm still sold on this recipe. Best part of all is that it's so simple/easy to remember. Can't wait to whip them up from memory and dazzle a crowd. Next Time: I want to make the sauce, but I loathe sundried tomatoes or any other tomatoes that are cooked in any way. If anyone has a suggestion for a substitute (hopefully a spicy one!), please let me know. item not reviewed by moderator and published
Was excellent, for just my wife and i we only used one onion. The dipping sauce was not to my taste, but the onion rings were so good that they didn't even need anything on them. item not reviewed by moderator and published
these were excellent! my husband had a friend over for dinner tonight and i served these alongside some burgers- they went bonkers. i appreciated the very light fry coating- i haaate heavy onion rings. i would have wished for just a bit more salt; next time i make them i think i'll add some salt and old bay, but other than that, perfect. item not reviewed by moderator and published
I swapped out the sauce fixings with lowfat ingredients and it was amazing-took this to a fish fry tonight and the "older" folks went crazy over it ans had 6 people ask me for the recipe and I had to fess up that is was Gyu's recipe with a lil bit of me in it. The onion rings were 100% winners. Thank you Guy item not reviewed by moderator and published
This was so good!! Soaking them in the buttermilk really breaks the onions down and when you bite into it, the onion doesn't pull out because your bite didn't go through all the way. The batter is so crispy too. I needed to use more flour than the 2 cups in the recipe. item not reviewed by moderator and published
They were crispy and perfect and the onions didn't pull through the batter after frying (I hate when that happens....but my kids thought they lacked flavor, so I added a little more salt and a dash of cayenne pepper to the dry mix. I didn't have time to make the dip, but I will definitely give this recipe a try again! item not reviewed by moderator and published
So good! We just used the beer batter part of the recipe. Cut the onions into petals instead of rings. The batter fried up so crispy! It also "puffed" a little, which we really liked. We didn't add any extra seasoning, and still loved these, but next time, we may try adding the parmesan or some other spice to kick up the flavor a little. These were just perfect with our homemade hamburgers. The husband already has a list of other things to use this beer batter on. item not reviewed by moderator and published
Regina, I'm going to replace the tomatoes with artichoke hearts, and the mayo with 1/4 cup sour cream, 1/4 cup plain yogurt, 1/4 cup jalapeno cream cheese, and see if anyone goes for it or reaches for the ranch. I'll let you know! item not reviewed by moderator and published
maybe try some sour cream with mayo and horseradish.  Kinda like they do with a blooming onion item not reviewed by moderator and published

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