Onion rings are one of my biggest weaknesses… I know they are fattening and not the healthiest of food choices (understatement?), but I lovvve them! Now that I am back at the hospital on my rotations, I have to walk by them everyday at the cafeteria – so far I have been resisting, but last weekend a craving struck! I don’t have a deep-frier because I like to keep my diet healthy by not including a lot of fried foods, but occasionally I will fry something up in my skillet. I found this beer-battered onion ring recipe on Cooking Light, and it lived up to the high reviews it has received so far. They were delicious and really easy to make! Have you ever tried beer-battered onion rings?? I think I like them better than regular onion rings, they taste so good! What is your guilty pleasure?
This has been an exciting week because we are sort of remodeling our little SF apartment. When we first moved in a few years ago, we took all of the furniture we could get from family and friends. We finally decided to make it more modern and more us, so after spending hours at IKEA and other stores the past few weeks, we are getting everything delivered this week! I can’t wait to see what the finished look will be once everything is set up.
- 2 large yellow onions, peeled
- ⅔ cup all-purpose flour
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp freshly ground black pepper
- ⅓ cup flat beer
- 1 large egg white
- 2 tbsp vegetable oil, divided
- Cooking spray
- Preheat oven to 400 degrees F.
- Cut the onion crosswise into ¾-inch-thick slices, and separate into rings.
- Combine flour, salt, paprika, and pepper in a medium bowl.
- Pour beer into a small bowl and stir with a fork to "flatten".
- Stir in beer and egg white into dry ingredients well.
- Heat half of the oil in a large nonstick skillet over medium-high heat.
- Dip 5 onion rings in batter, letting excess drip off.
- Add onion rings to pan and cook for ~2 minutes on each side.
- Place the onion rings on a greased baking sheet.
- Coat the onion rings with cooking spray.
- Bake at 400° for 10 minutes or until crisp.
- Repeat for the remaining onion rings.
Recipe adapted from Cooking Light (see original recipe here: http://www.myrecipes.com/recipe/beer-battered-onion-rings-10000000222257/)
My guilty, not healthy food I like to eat and can never resist is sweet potato fries! I LOVE them! I know un-healthy, but I don’t care!! Now your onion rings are PERFECT! I like onion rings too and I am sooooooooo making them this week. I love that you use two tablespoons of oil. Bookmarking this recipe! They will go perfect with my hamburgers i plan on making this week! Love the recipe!
I’m loving the look of your onion rings. Onion rings aren’t very common down here and in fact, I think I’ve eaten them only once or twice in my lifetime! I do think making your own would be so much better for you and the beer batter sounds very good. Good luck transforming your apartment xx
onion rings are my weakness too. I have never tried it with beer batter and I am very intrigued with this cooking process, so smart and healthy. Will have to try this soon.
I love onion rings! And rarely make them at home – that frying thing, you know. But I really need to get over it. Yours look great! Thanks for this.
My family tends to buy onion rings from the store when we crave them. The pictures inspired me to make the recipe – these are so much better tasting!
Yours turned out so well 🙂
Tasty summer staple!
I love onion rings but dont like them swimming in oil so like your idea of part fry and part bake. Do you like to dip them in cocktail sauce? I also like to experiment with all kinds of sauces. Take Care, BAM
I’ve got a bit of a problem with onion rings as well. It looks like I’m in good company! These look super tasty. Hoping to see some pics of that remodel when you’re finished….
Yea, I’ve tried beer battering before and it does make all the difference! You can’t taste the beer but it’s an extra layer of flavor. Yummmm I want some right now 🙂
xo Jackie
Oooooh these look great! I didn’t think I liked them much growing up but now I do-esp. if made with Vidalia onions!