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Beer Battered Onion Rings Recipe

Beer Battered Onion Rings

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (120)

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Average Rating:

Total Reviews: 120

Showing 41-50 of 120

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  • on October 03, 2010

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    Super crunchy batter - even the next day after refrigerating leftovers! Important that use follow Guy's suggestion of using Canola or Peanut oil (no veg oil like I did on the first batch - will taste oily. Great recipe :

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  • on August 01, 2010

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    These are soooooooooooo good!!!!!

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  • on July 20, 2010

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    The sauce is sooooo good. I made it two days in a row. The second day I put half tempura batter and half regular flour in the beer mix and it was crispier, lighter and (for me better.

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  • on April 02, 2010

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    These onion rings are the crispiest onion rings I've ever had. They were a little under seasoned for my liking, so I spiced it up with a little cayenne pepper. But otherwise, they were delicious! Salting after frying the rings works well too!

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  • on February 27, 2010

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    I didn't care for these onion rings, but my friend loved them. She thought they were excellent and restaurant quality.

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  • on February 23, 2010

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    I have lost track of how many of Guy's recipies we have utilized and as usual, this did not disappoint. These are the "BEST" onion rings, bar none. My entire family will eat these onion rings and they are so simple. I cannot fix them without making a bit of a mess, but cleaning up is such a small price to pay. I add a little extra fresh cracked pepper in the flour for just a little more flavor in the batter.

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  • on February 21, 2010

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    A relative made these and brought me the last 2 that were leftover. I ate them in the car and they were cold but very, very good. I plan to make these tonight, and the leftover dipping sauce if there is any left can be used as a chip dip.
    Yummy!!!

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  • on February 10, 2010

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    These are the best onion rings I have ever tasted or made. They are so crispy and you can actually taste the onions and not the coating like some recipes and yet the coating is not thin and falling off the onion. I did let the batter sit for about an hour. I used Smithwick's Irish Ale and added an egg to the batter like I've seen on so many Double D episodes. I kept them in a 170 degree oven
    until we were ready for them.

    One onion was enough for the two of us with leftovers for the next night. I warmed them up in a 300 degree oven for about 30 minutes.

    I've been looking for this recipe for a very long time and my husband now wants them all the time.

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  • on February 06, 2010

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    These were SO good! I was a little worried they weren't gonna be worth the trouble, but they definately were! My picky family loved them and there were none left. They even liked the sauce.

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  • on January 30, 2010

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    WOW...perfect. The ingredients are slightly confusing...the second through ninth are for the dip.
    Had to read the recipe twice to figure that out.
    So crunchy and delicious (did turn the heat up to 375* - 400* as one person posted.
    Thanks Guy.

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