Traditional Diner-Style Onion Rings

Every once in a while, I get some pretty insane cravings for onion rings. Aside from the typical fast food joints, we have no local outlet for getting some good old fashioned diner-style rings. My husband isn’t a fan of beer battered rings and I just like the texture of the traditional crumb coating which gives diner-style onion rings a nice crunch and the onion inside is still tender and juicy. 

Crispy bread crumb coating and a wet batter come together to make this classic onion ring. With a thick, tangy sauce, it's the perfect combination.

Aside from the rings themselves, the best thing about onion rings is the sauce. Forget ketchup! We’ve got this delicious tangy sauce which we find just totally addictive. My husband is a fan of horseradish and it’s sharp bite so this sauce can be adjusted up (or down) in its sharpness just by adding more (or less) of the horseradish in the recipe. It’s similar to the Outback Steakhouse Bloomin’ Onion Sauce, just for reference.

Crispy bread crumb coating and a wet batter come together to make this classic onion ring. With a thick, tangy sauce, it's the perfect combination.

The coating is a very basic blend of spices. If you prefer, you might like to add garlic powder, cayenne or other spices to flavor the base. We were going just for the classic dinner onion ring in this traditional version. Where you can taste the delicate onion in the coating and we serve it with this really great sauce. It’s the perfect pairing. 

Crispy bread crumb coating and a wet batter come together to make this classic onion ring. With a thick, tangy sauce, it's the perfect combination.

Onion rings can be timely, so these can even be fried ahead and then cool and individually flash frozen on a sheet pan [paid link]. Then, pop them in a zip top bag and place in your freezer for up to two months. The next time you’re ready for some crispy onion rings, simply reheat them in your oven. 

Onion Rings 3 a 650

Onion Rings

Ronda Eagle | Kitchen Dreaming
Crispy bread crumb coating and a wet batter come together to make this diner classic. Combined with a tangy sauce, it's the perfect onion ring combination.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course side
Cuisine American
Servings 6 servings
Calories 213 kcal

Ingredients
  

For the Rings

  • 1 large onion , cut into 1/4-inch slices (I use sweet onions)
  • 1 1/4 cups all-purpose flour
  • 1 cup bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup milk , or as needed

For the Sauce

  • 1/3 cup mayo
  • 2 tbsp sour cream
  • 2 tbsp creamy horseradish sauce
  • 1 tbsp ketchup
  • 1/4 tsp paprika
  • 1/4 tsp garlic salt

Instructions
 

  • For the sauce: Mix all ingredients together until well combined. Cover and refrigerate while you prepare the rings. This will give the flavors time to meld.
  • For the rings: Heat the oil in a deep-fryer to 365 degrees F
  • Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder, and salt.
  • Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk [paid link] the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack set over foil or into a sheet pan [paid link] to catch the drips (easy clean up) and allow to set up (until the batter stops dripping).
  • Pour the bread crumbs into a shallow dish. Place the rings a few at a time into the crumbs and toss the crumbs over the ring to coat. Shake off any excess crumbs The coating should cling very well. Repeat with remaining rings.
  • Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with salt and serve with dipping sauce

Notes

these can even be fried ahead and then cool and flash freeze on a sheet pan [paid link]. Then, pop them in a zip top bag and place in your freezer for up to two months. The next time you're ready for some crispy onion rings, simply re-heat them in your oven. I do this by baking them on an oiled cookie sheet at 375 until hot and crispy, about 12-15 minutes.

Nutrition

Serving: 11/6 portionCalories: 213kcalCarbohydrates: 19gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 39mgSodium: 716mgPotassium: 199mgFiber: 1gSugar: 4gVitamin A: 178IUVitamin C: 3mgVitamin D: 1µgVitamin E: 1mgVitamin K: 21µgCalcium: 107mgFolate: 41µgIron: 1mgZinc: 1mg
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