I'm planning to make homemade onion rings and I'm concerned

I wouldn't. Tonic water has that distinctive, bitter taste of quinine.

But Susan, we thought you ate whole onions like apples. Why bother to go to all the trouble.

This will end in (onion) tears...

I've tried to make onion rings at home a few times and it never turns out right. Even with club soda thing.

I even sliced, battered and FROZE the uncooked rings overnight and deep fried them the next day (which apparently is some big secret technique). Those turned out the worst of all.

And then I gave up!

OP's local Outback Steakhouse is still shut down apparently and he is missing the blooming onion.

Yep R3. I like to cook, and don’t go out to eat a lot because I figure, “well I can make this myself”.

My exceptions are always things that I could not or would not make at home, and deep frying anything is one of those. It is messy, difficult, and possibly dangerous if you don’t know what you are doing.

I know you're supposed to freeze a battered blooming onion before frying it. But I've never heard of freezing battered onion rings before frying.

I am very concerned about the temperature of your oil. Keep it at 375f Dear.

You need to follow the directions exactly like they fucking say!

I prefer using beer for onion rings.

Try a different recipe that doesn’t include club soda, like AllRecipes Old Fashion Onion Rings. Unfortunately I can’t add the link.

I'm deeply troubled.

R10 can come cook for me.

Just BUY 'EM, OP!

Amazon makes fucking onion rings now?

I give up.

Has anyone here succeeded in making onion rings at home? I love them and would try but don't want to waste hope and ingredients. For the record, I don't have any deep-frying equipment.

I use flour and buttermilk and fry in canola oil. The onion rings turn out fine.

Has anyone else played onion ring toss with erect penises?

If the oil is not hot enough the coating will get over saturated soggy and fall off when you remove them. If it's too hot you can over cook the outside before the inside gets any heat. There is a sweet spot of oil temp. Get a digital thermometer. Some say 350F is good, but I have found the temp drops too much when adding things to the oil. 375f is much better. And don't fry in olive oil, it's smoke point is too low. Use oil with a high smoke point. AKA don't set your kitchen on fire.

We wouldn't want you to literally die in a grease fire.

R19 knows how to cook and I like it.

This recipe calls for milk. No club soda needed.

[quote] You need to follow the directions exactly like they fucking say!

Mom?

Mom, get off the Datalounge please.

I love my Fry Baby. I'm making falafel this coming week.

This kind of inspires me to try onion rings. Or go to DQ and buy them!

Don’t skip this step!

I'm planning to make homemade cock rings and I'm concerned

Onion rings are best made by a restaurant with proper equipment and experience, that is good at making then, and makes them all the time. One thing you can’t replicate at home (you could try) is the vat of dirty grease they use and re-use. It counts for a lot of the flavor.

MMMMM-MMMMM!

Don't skimp on the deep-fried heavy batter, OP!

Why? This is no good.

[quote] Has anyone here succeeded in making onion rings at home?

I made beer battered onion rings once. They were good but not sure if it's worth the effort. I don't have any special equipment, just a heavy pot and thermometer. I hate deep frying. It's messy, greasy and wasteful. I wanted to try it though because I've never had homemade onion rings and the ones in restaurants are always bad.

[quote] I've never had homemade onion rings and the ones in restaurants are always bad.

Say what? This doesn’t make any sense. All onion rings in restaurants are bad, yet you’ve never had homemade. What do you have to compare it to? Maybe you don’t like onion rings.

Just make the frozen ones in a bag. Get high while they are in the oven and you won't know the difference. Much easier clean up as well.

I love onion rings, but I would never deep fry anything at home. I’ve tried, but it never turns out good. Buy them frozen and bake them and be done with it.

What the fuck is buttermilk?

R33, seriously? How old are you?

R34 55. I live in New Zealand, have never seen butter milk at the supermarket. So, how does one 'milk' butter?

You can milk anything with nipples.

It's a type of sky, r33...

Psst, r35, I've got a secret to tell you about sour cream.

It’s not really cream that went bad.

R38 We do have sour cream here. So, buttermilk is the whey left after making butter. God, you people eat any shit.

I have a reduced fat recipe using cornflakes and buttermilk that bakes ....I’ve done the frozen ones that are some restaurant name I forget..super good.

Nathan’s frozen are fucking great!

Frozen. Buy some other frozen delicious item to eat with the rings. I use the occasion to enjoy frozen fish bordelaise. There is one brand in my grocer with real butter, real ocean caught wild fish, and no MSG. It tastes better than anything I can make with fresh white ocean fish. The fresh fish is never as fresh as the frozen in landlocked countries.

OP here, I made them... it was disaster. I will try again tomorrow.

Deep frying stinks up the house for days.

Trolling, trolling, trolling......

Hey, OP. Does your recipe call for ketchup for a condiment and you're wondering if your mom's squeezed-out Kotex can be used instead.

Plus you don't know how you that as a condiment will keep your girlfriend from being pregnant, since she's a boy?

R14 is spot on, Alexia onion rings FTW

R46 is one of those bloated clods who (1) praises frozen, pre-made onion rings, (2) says "spot on" because she thinks it sounds classy, except she says "posh" because she heard it on TV, and (3) used FTW because she's lazy and living in 1998.

She eats fat, uses language fat and types fat.

It's a thread on blooming onions mate, everyone on here is fat.

Onion rings homemade are a pain in the ass to make. Also, you need to dispose of the frying oil properly as well. Not worth the trouble! Go buy them from a restaurant or frozen.

Here you go R11-

Thank you R50

I've made some decent fries. You have to fry them twice to get crispy ones. Was it worth it? It smells up the joint and keeping the oil is a drag. I'm frying the falafel on the porch this time.

Save yourself 2 days work and just go get a large order at Burger King or Dairy Queen.

Enjoy.

Burger King onion rings are NOT real onion rings. They’re blah, dough-y onion meal bread rings deep fried. Just bread.

A lot of places and frozen brands pass this kind of thing off as onion rings because it’s cheaper and easier to produce. They should have a different name.

Onion rings are large while slices of raw onion, battered, and then deep fried so the onion cooks and the outer texture is crispy and crunchy like tempura or something.

Thanks Karen.

Don't tell us fast food French fries aren't fresh cut potatoes either.

Karen / R54 is right. Whole onion rings are 10x better than minced. Accept no substitutes.

It's not a real hot dog unless it contains..... oh never mind.

Minced onion ring are "onion rings" in the same way Doritos are "tortilla chips."

I may try to make them using Panko.

R58 Not exactly.

The minced material in minced onion rings is mostly bread or flour, and depending on the brand I would imagine little or possibly no real onion, maybe just flavoring.

Doritos are pressed together triangle shapes baked on an assembly line and not real "tortilla chips" per se, but are still made mostly of corn meal.

I still haven’t recovered from seeing my seven year old niece excitedly order onion rings at a diner. When she bit into the first one her face winced up and she spit it out. My sister helped her and she was almost in tears because, “Mommy there is huge piece of an onion in this!”

You should order your neice a tongue sandwich to watch her reaction.

You mean it's a.....!

Children are so fucking stupid. They’re like mini-Republicans.

There was a thread about electric fry pans a while ago...really brought back memories of another time. My mom fried everything. Both mom and dad from deep south. But she made just exquisite fried shrimp, hamburgers, pork chops, french fries, and onion rings, and I never realized what effort she put into it, to make them come out perfectly. Probably the reason I was a chubby when I was younger and dropped the weight when I grew and started demanding baked or roasted everything, and salads. She still had that electric skillet (acquired with green stamps) the day she died. I realize this doesn't solve your dilemma, OP, but it really brought back some memories.

PS, any place (I live in Pork country) that makes a good tenderloin will have great onion rings usually.

It’s 2020. AIR FRYER. Yes it works great. in related news, tater tots are also delicious air fried.

These are fabulous. I bake them, but they would be awesome fried

R64, are you my cousin?

We too used to fry everything. Except my mom hated cooking and was very depressed most of her life.

So she would take to her bed and ask me to watch my baby brother and fry her up some onion rings. (I was 10 or 11.)

Anyway.... you need Zatarains batter. And you need to fry them in hot crisco. Can you still buy crisco?

Make sure the onion slices are pointing “up” to keep the batter from sliding off too quickly.

You might have good luck making the batter a bit thicker than the instructions call for.

Good luck!

Tried again and failed again. I'll stick with a frozen brand. I'll try Nathan's.

The best results I’ve had frying at home has been making latkes. I’m not Jewish, but this goy-boy definitely has a future in Jewish hash browns.

Haha, what went wrong, OP?

I have a husband for you, R70.

The batter wouldn't stay on the onion rings and then everything burned and smoked up the kitchen and now my house smells like burnt grease and tears.

Gurl, git you some Zatarains and some Vidalia onions.

You can do it!

Please don't encourage OP... He's clearly escaped death by literal grease fire only by crying a river.

As an experienced cook I would say "do not substitute" . There is sugar in tonic water.

R68 You keep pushing Zatarain's batter but couldn't even bother to link properly. It's "currently unavailable" at your link.

Love onion rings. Some American-style restaurants here serve them. Not in the Outback, though!

The post of original writing has far too much of the time on hands. Try the search and find answer then post result first. Why worry when real problems start. Stop being world watching does not go around you.

I’m gifting everyone in this thread a WEIGHT WATCHERS membership.

R14 Alexia Frozen Onion Rings are delicious! A friend said that their hashbrowns are good, too. I didn't like their seasoned waffle-cut fries.

[quote]Stop being world watching does not go around you

I like how you speak in tongues

Re: batter not sticking to the onions. One thing I remember from my frying days in the 00's (I went through a phase) is this is a common problem with frying battered things.

The solution was something like this: wet won't stick to wet, and dry won't sick to dry. The batter is always wet, so you have to make the surface of the food you want it to stick to DRY.

How you do this to large rings of raw onion I don't know (wrap them n paper towels? heat them?) You should probably google to find out. Which is what you should probably be doing anyway besides asking DL.

Good luck on your 18th attempt!

Caramelize the onions in butter in a pan, then broil with bread crumbs over the top. Or caramelize the onions then eat on crusty bread with something savory like meatloaf or French hard sliced pate, or Italian sausages. You're welcome.

OP please let us know how the Nathan’s onion rings turn out. I don’t deep fry things at home, but I’ve only been out to eat twice in the last six months. Some tasty onion rings would be a nice change.

Nathan's Frozen Onion Rings were awful. They were greasy and gave me a stomach ache. Alexia is the best.

Remember to crack several windows for ventilation. Your farts are going to be nasty and long lasting.

I bought the Red Robin brand and haven’t made them.

I say AGAIN, OP - Just but the fucking things...rings...whatever..

Red Robin were better than Nathan’s..crispier/not as greasy

[quote]e surface of the food you want it to stick to DRY. How you do this to large rings of raw onion I don't know (wrap them n paper towels?

It's just like any other breading method, you toss them in flour first, then the batter, then fry.

Careful using Panko, it's very crispy but the flakes are so big they tend to fall off. My trick is to take a cup or two of it and pulse it in the food processor until it's fine like the cheap bread crumbs in the can. It still is more crunchy and sticks better.

Use beer instead.

I volunteer to be the Official Taste-Tester.

I'd like a burger with those rings, if it's not too much trouble.

And a Coca Cola with real sugar.

Check the dumpster out back Darfur Orphan.

Don't use onion as rings for the cock.

So what you're saying R84 is don't eat them at all or make a completely different dish. Helpful.

You could try battering, freezing and then repeating until you build up a nice level of batter before frying.

Fat whore anguish!

Are there any good recipes for baked onion rings?

You would have to douse them in oil first or else they would be as dry and texturally unappetizing as fuck like when people attempt to "bake" spring rolls.

Onion rings? I didn't know they got married!