Homemade Onion Rings

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Is there anything more satisfying than a crispy, golden onion ring? I don’t think so!

Whether you’re serving them up as a fun side dish, a game-day snack, or just because you’re craving something crunchy, these Homemade Onion Rings hit all the right notes.

There’s something very satisfying about taking a recipe that you would typically order in a restaurant and making it at home.

Sure, it’s a little more work to make it yourself but the best part is that it tastes so much better at home since you’re using fresh ingredients.

We still order onion rings when we’re eating out but my husband always says my Homemade Onion Rings are so much better.

Why You’ll Love These Homemade Onion Rings

• Super crispy outside, tender inside
• Simple pantry ingredients
• No fancy equipment needed
• Perfect for burgers, sandwiches, and cookouts
• Crowd-favorite appetizer or side dish
• Tastes just like diner-style onion rings

These are great for game day snacks, summer cookouts, or anytime you want a fun comfort food side.

Best Onions for Onion Rings

Not all onions are equal when it comes to onion rings.

Best choices:

• Sweet onions (Vidalia)
• Yellow onions
• Walla Walla onions

Sweet onions are the top pick because they get tender and slightly sweet when cooked, which balances perfectly with the crispy coating.

Cut onions into thick slices — thin slices can fall apart or overcook too quickly.

What are Homemade Onion Rings?

Homemade onion rings are a classic snack or side dish made by slicing fresh onions into rings, dipping them in a seasoned batter or breading, and then frying them until golden and crispy.

They’re the homemade version of what you might get at a diner or fast-food place—but even better because you can make them just how you like!

Ingredients

• Vidalia onions
• All-purpose flour
• Lawry’s Seasoned Salt
• Buttermilk
• Beer
• Salt
• Pepper

How to make Homemade Onion Rings

Pour the buttermilk over the onions and let them soak for at least 30 minutes.

This softens the onion and adds flavor.

In a shallow dish, add 1 cup of the flour, dip each onion ring into the flour mixture first (this helps the batter stick).

In a mixing bowl, whisk together the remaining 1 cup flour, Lawry’s seasoned salt, pepper and salt.

Slowly whisk in the cold beer until the batter is smooth but not too runny.

Think pancake batter consistency.

Dip the onion slices into the batter, letting the extra drip off.

In a heavy skillet or deep fryer, heat 2–3 inches of oil to 350°F (175°C).

A thermometer is helpful here to keep the oil temp steady if you’re not using a deep fryer.

Fry the onion rings in small batches, turning once, until golden brown (about 2–3 minutes per side). Don’t overcrowd.

Remove onion rings with a slotted spoon and let them drain on a paper towel-lined pan.

Place cooked onion rings to a sheet pan and set them in a 250° oven to keep them warm while you’re frying the remaining onion rings.

Serve onion rings warm with a dipping sauce.