Cornmeal-Fried Onion Rings

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I MADE THESE TO THE TEE, EVEN SOAKING THEM FOR AN HR IN BUTTERMILK, THEY JUST DIDN'T HAVE ENOUGH BATTER ON THE ONION, I LIKE CORNMEAL BUT DIDN'T TASTE IT AT ALL, I GUESS I LIKE A THICKER BATTER ON MY ONION RINGS.

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This is really an excellent recipe for onion rings. Texture and flavor (both of the breading and the onion was just what we have been looking for! Only thing I did differently was to cut the rings thinner as that is what my husband likes, and I used Vidallia Onions as they happened to be what I had on hand in the crisper. I did reduce the recipe by half, but there was not one ring left at the end of the meal...nor much of the breading crumbs either! We had been searching for a recipe that was more "crumby" vs. a "batter" or Tempura style, and this was just outstanding and fit the bill! Would definitely recommend this recipe and will make these again in the future. Another great recipe Contessa!

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I made the whole meal from the show for my mother in law. She said the onion rings were the best ever! She requested that I make for a tailgate party this fall. I used sweet onions because that what I had and soaked in the buttermilk. They were SOOOOO good. Especially when the blue cheese sauce hit them. Thanks, Ina for another great recipe for my collection.

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My husband and kids loved being surprised by these delicious onion rings. They were the perfect texture and of excellent taste - I didn't change a thing. I look forward to making them for company. Thanks!

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These were so easy and delivered exactly what I was looking for - soft, sweet onion and crisy, crunchy coating. I'm a bit of a scaredy cat when it comes to deep frying but these were quick and easy to make. The fact that you can make them in advance and heat them up makes them so much more appealing. Another winner from Ina!

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Thank you Ina for this simple, tasty, easy-to-make recipe for the best onion rings I've ever tasted. I cut them very thin and soaked them in the buttermilk for 2 hours, as directed. They could not have been any better. Thanks again. Sue Nicklaus, Boca Raton, Fl.

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I made a bunch Thursday night and they were such a hit, I made them again Saturday on the 4th! They were very easy to make however not many actually made it to the plates. I had a crowd hovering around the fryer!

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These were the best onion rings I've ever had. The onions were soft-I used Vidalia's and the coating was perfect. Not too heavy, not too light. I kept them warm in my toaster oven, set on 250 while I used the flour and cornmeal coating to fry some flounder. I did add a tablespoon of bay seasoning to the flour cornmeal coating for the fish. The fish came out just as light and crispy as the onion rings. My husband loved the onion rings and the fish and asked me to make it again soon!

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My hubby wanted me to try to replicate Carl's Jr's Western Bacon Cheeseburgers, so I was looking for a real crunchy cornmeal onion ring. My first batch, most of the coating fell off.
Then I tried doing the old double dipping. Those turned out much better. Even though I put them on a rack on a cookie sheet with a paper towel underneath and put them into a 200 degree oven, they were still a bit greasy. But they sure tasted great, grease and all. Even after only 2 minutes of frying the onions were so tender. Was that from soaking them in buttermilk? I soaked for about 30 minutes. They browned up so quickly that I was afraid the onions would taste raw. But they were tender and sweet. I will definitely make these again. You should really try them on a hamburger with bacon and cheese and bar-b-que sauce. Out of this world.

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My husband's final words before falling asleep.."Your onion rings are better than the Palm's' (and that is saying something.....