These Thin and Crispy Onion Rings are perfect for burgers, as a side dish or eat them for a snack! You might want to double the recipe though – they’re addicting! You have to wonder how something so simple can be so darn good?! #onionrings #sidedish #snacks
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Onion Rings – Thin and Crispy!
Call me crazy, but I love onions! I especially love these Onion Rings because they’re thin and crispy …. and not full of some thick batter with a little bit of onion! You can taste the onion! I originally made these to go with hamburgers, but I couldn’t stop eating them! Seriously … I had to make more! Be forewarned, you will not be able to restrain yourself – or maybe that’s just me?!
I know a few people who know these as “onion straws” … whatever you call them, they’re delicious! And simple!! Super simple! A mandolin or a food processor is the easiest way to get super thin slices – but if you don’t have those tools, a sharp knife and steady hand will do the trick too! (watch those fingers though!)
In a pinch, regular milk with vinegar or lemon juice (1 tsp. lemon juice or vinegar and fill the rest of the measuring cup with milk – allow to stand for about 5 minutes before using) can be substituted for the buttermilk.
Serve these Onion Rings on your favorite burger, along side a juicy steak, as an appetizer or as a side dish. You really can’t go wrong! Enjoy! 🙂
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Onion Rings - Thin and Crispy!
These Thin and Crispy Onion Rings are perfect for burgers, as a side dish or eat them for a snack! You might want to double the recipe though - they're addicting! You have to wonder how something so simple can be so darn good?!
Ingredients
- 1 large onion, thinly sliced
- 2 cups buttermilk
- 2 cups all-purpose flour
- Salt and pepper, to taste
- Oil, for frying
Instructions
1. Place onion rings in a container. Pour buttermilk over the top. Cover with plastic wrap and allow to sit for at least an hour.
2. In a separate shallow dish (such as a pie plate), combine the flour with salt and pepper.
3. In a deep skillet or fryer, heat oil to 375°F.
4. Working in batches, take some of the onions from the buttermilk and coat in the flour mixture. Shake off excess flour and immediately place the onions in hot oil. Carefully mix the onions in the oil with a metal slotted spoon (to break them up) and allow to cook until golden brown. Remove onions from oil with a metal slotted spoon to a paper towel-lined plate. Repeat with remaining onion slices.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 322Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 309mgCarbohydrates: 57gFiber: 2gSugar: 8gProtein: 11g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on August 29, 2014. Updated on May 1, 2021.
Holy moly those look amazing!! I LOVE onion rings, especially the thin ones. I can't wait to cover a burger with these, or just dunk them in ranch dressing! 😉
Gosh I need this for weekend breakfast now!!!
Ami || NaiveCookCooks.com
Oh my…I could totally devour these! Gorgeous photography! And I love onion rings on burgers!
Shut the front door! I love onions and these thin, crispy onion rings are absolutely perfect!!! They are totally a wow – pinning and sharing tomorrow! Hugs!
Oh. My. Gosh. Burgers and onion rings- what a classic, and one of my very favorites! Pinned! 🙂
Jamie – I might need a triple batch!!
These look way better than any onion rings I've attempted!! Pinning to make soon, because I LOVE onion rings!
These look great! I am going to have to try out making some of my own. Pinned!
I think that I will try.
That's exactly why I'm always iffy about onion rings–usually too much breading and not enough onion. They're called onion rings not breading rings! They look perfect, Jamie.
Thanks for linking–your onion rings were one of the top-viewed links!
These looks so good – so many different ways to eat them! I'm thinking of sprinkling them on top of scrambled eggs…
I like the onion rings less breading
HOW MANY SERVINGS DOES THIS RECIPE MAKE???
ONE onion soaked in buttermilk, dipped in flour (with excess shaken off) and fried in oil is OVER 2400 CALORIES? YIKES!
Oops.
Correction: OVER 2300
For some reason, this recipe wasn’t calculating nutrition correctly – thanks for bringing it to my attention! I have updated the recipe card to reflect one onion serving 4 people and the nutrition has been recalculated. I hope this helps!
I do this all the time with this modification. I cut my onion in half and then slice. Very thinly. I have found the onion is easier to slice and the half rings, or strings as I call them, are easier to flour and fry. By any name or in any shape, these are the easiest and best ever.