Crispy Beer Battered Steak House Onion Rings

This is a post from a site that I am ashamed to say I didn’t know existed. This lady can write and apparently she can cook like a demon as well. On top of that she appears to be rather attractive for more than just her love of beer and cooking. She has concocted a recipe of one of the ultimate side dishes using a beer from one of my favorite breweries. A woman who knows her onions and her IPAs – I think I’m in love, and not just with onion rings. Unlike that other secret society, we welcome female members. We predict you’ll be hearing a lot more from the Beeroness around here.

Now let’s talk food for a second. When making onion rings, the onion selection makes a big difference.  Peel back those layers and all onions bring something different to your table. When selecting the best onion for your rings, you want a thick rings, lots of sweetness and a mellow flavor. Red onions don’t have the sweetness or the thickness you’re looking for. White onions are crisp and thick, but much too harsh and sharp in flavor. Yellow onions have more sweetness than white or red, but the layers tend to be fairly thin and the overall flavor can often be a bit sharper than is ideal. Your best bet is what’s known as a sweet onion.

Sweet onions have thick slices and a sweet flavor without giving you that sharp onion flavor that turns some away. The most common varieties are Walla Walla sweets, Maui, and Vidalia onions, all are the perfect choice for a thick batter and a quick deep fry and won’t leave you overpowered with a sharp onion taste.

For the beer, pick one that has some great carbonation and big flavor, those onion rings can take it. I like a pale ale or an IPA to get the job done.

Happy frying.


  • 2 large sweet onions
  • 1 ½ cups buttermilk
  • 2 cups flour divided in half
  • 2 tbs cornstarch
  • 1 tsp baking soda
  • ¼ tsp chili powder
  • 1 tbs brown sugar
  • 1 cup IPA beer
  • 2 cups panko bread crumbs
  • 1 tsp salt
  • canola or peanut oil for frying


  1. Slice the onion into ½ inch slices, separate the rings. Place in a large bowl, cover with buttermilk. Refrigerate for 1 hour and up to overnight.
  2. In a large bowl add 1 cup flour (reserve the other cup), cornstarch, baking soda, chili powder, brown sugar, stir to combine. Stir in the beer to make a smooth batter.
  3. Add the remaining flour to a small bowl. Stir together the salt and panko in a separate bowl.
  4. Heat three inches of oil in a pot over medium high heat. Use a deep fry thermometer to maintain 350 degrees.
  5. One at a time remove the onion slices from the milk, dredge in flour until well coated, dip in the batter, then add to the panko to gently coat (if panko bowl becomes too saturated with the dip, toss it and fill the bowl with fresh panko). Fry on both sides until golden brown, about 1 minute per side.
  6. Remove from oil, place on a wire rack to cool.

Originally posted at The Beeroness

I will admit that I haven’t tried these yet but they are definitely on my list.

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