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These thin and Crispy Onion Rings are perfect for burgers, as a side dish, or even as 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.

crispy onion rings on plate with ketchup

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Crispy Onion Rings

Call me crazy, but I love onions! I especially love these Crispy Onion Rings because they’re thin and crunchy … and not full of some thick batter with just a little bit of onion! You can taste the onion! They’re just perfect, y’all.

I originally made these to go with hamburgers, but I couldn’t stop eating them. Ha! 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” or “onion strings” … whatever you call them, they’re delicious! And simple!! Super simple!

Serve these Onion Rings on your favorite burger or sandwich, alongside a juicy steak, on top of a salad, as an appetizer, or as a side dish. I like to use them on top of my Classic Green Bean Casserole during the holidays! You really can’t go wrong!

This onion ring recipe is a super-snackable classic!! Enjoy!

onion rings on plate

Onion Rings Homemade: Ingredients & Substitutions

To make this onion rings recipe, you will need …

Ingredients

  • onion – you can’t have onion rings without an onion!! You’ll want a large one, thinly sliced in whatever way is easiest for you.
  • flour, salt, pepper – your flour mixture. It forms a beautifully crispy coating! Ensure your onions are fully coated before throwing them into your oil.
  • buttermilk – this helps to coat your onion rings in your flour mixture. You’ll let your onion rings sit in the buttermilk for about an hour. Some people say as short as 10 minutes, but you’ll want that full hour! You could even do it as long as overnight too – but if you’re short on time, an hour is good. Ha!
  • oil – for frying your onion rings! Your choice. I recommend a “neutral” vegetable oil or peanut oil.
hand dipping two onion rings into ketchup

Onion Rings: FAQs

➡️ How long does it take to make crispy onion rings?

Just a little over an hour!! You’ll need 15 minutes to cook them, and about an hour to prep them.

➡️ Do you have any suggestions for buttermilk substitutions?

In a pinch, regular milk with vinegar or lemon juice can be substituted for the buttermilk. Use 1 teaspoon of lemon juice or vinegar and fill the rest of the measuring cup with milk, then allow the mixture to stand for about 5 minutes before using.

➡️ How do you get such thinly sliced onion rings?

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!!)

➡️ What kind of buttermilk should I use?

I’ve found the best results with reduced-fat buttermilk! The full-fat buttermilk seems to thicken the onion rings too much and make them…” heavy.” That’s the only way I can describe it. Not fun when you’re looking for thin and crispy.

➡️ Can you add seasonings to this recipe?

Oh yes!! This recipe is very customizable if you want more flavor to your rings. Feel free to add paprika, garlic powder, ground black pepper, etc to your flour mixture.

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onion rings on plate

Other recipes you may enjoy

fried onion rings on plate
4.45 from 52 votes
Servings: 4 servings

Onion Rings – Thin and Crispy!

By Jamie Sherman
These thin and crispy Crispy Onion Rings are perfect for burgers, as a side dish, or even as 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.
Prep: 1 hour
Cook: 15 minutes
Total: 1 hour 15 minutes

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Ingredients 

  • 1 large onion, thinly sliced
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • salt and pepper, to taste
  • oil, for frying

Instructions 

  • Place the onion rings in a container. Pour buttermilk over the top. Cover with plastic wrap and allow to sit for at least an hour.
  • In a separate shallow dish (such as a pie plate), combine the flour with salt and pepper.
  • In a deep skillet or fryer, heat oil to 375°F.
  • 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.
  • Serve immediately.

Notes

  • This recipe is very customizable if you want more flavor to your rings. Feel free to add paprika, garlic powder, ground black pepper, etc to your flour mixture. Sometimes I like to use Cajun seasoning!
  • No buttermilk?! No problem! In a pinch, regular milk with vinegar or lemon juice can be substituted for the buttermilk. Use 1 teaspoon of lemon juice or vinegar and fill the rest of the measuring cup with milk, then allow the mixture to stand for about 5 minutes before using.

Nutrition

Calories: 317kcal, Carbohydrates: 57g, Protein: 11g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 129mg, Potassium: 284mg, Fiber: 2g, Sugar: 8g, Vitamin A: 200IU, Vitamin C: 3mg, Calcium: 156mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on August 29, 2014. Updated on May 11, 2022.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.45 from 52 votes (52 ratings without comment)

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17 Comments

  1. Chris David says:

    I loved this recipe so much!!

  2. Lorelei says:

    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.

  3. Jo says:

    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!

    1. Jo says:

      Oops.
      Correction: OVER 2300

    2. Jamie says:

      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!

  4. Mike Guthrie says:

    I like the onion rings less breading

  5. Kelly says:

    These looks so good – so many different ways to eat them! I'm thinking of sprinkling them on top of scrambled eggs…