These baked, not fried, Beer-Battered Onion Rings are sooooo crispy! Soooo tasty! They are perfect as an appetizer for Father's Day or a Super Bowl party! They are so good alongside a burger or as a burger topping! This recipe is a delicious twist on a classic favorite, and baking them instead of deep-frying makes them healthier without sacrificing flavor.
We enjoy the onion rings with spicy ketchup, but they're also great with tartar sauce, aioli sauce, barbecue sauce, mustard, Frank's Red Hot Sauce - you name it! I make many of these at once and we often enjoy them while watching TV or playing board games. Like this Healthier Oven-Baked Poutine, making these onion rings oven-baked vs. deep-fried definitely eases my guilt a bit when serving them to the family :).
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Reasons to love this recipe
- It's a Healthier Option: Baking the onion rings instead of deep-frying reduces the amount of oil used, making this a healthier alternative without sacrificing flavor or crunch.
- Versatility: like these Breakfast Popovers, the onion rings can be served as a side dish, appetizer, or snack for various occasions, from casual dinners to gatherings and parties.
- Easy Preparation: This recipe is relatively simple to make with basic ingredients you likely already have on hand.
- It's Family-Friendly: Like these Crispy Breakfast Quesadillas, onion rings are loved by people of all ages, making this recipe a hit with both kids and adults.
- It's Adaptable for Dietary Needs: You can easily adapt this recipe to be gluten-free by using gluten-free flour and beer - see the substitutions and variations section below.
Ingredients
- Onions: Sweet Spanish Onions work great in this recipe. Because they have lower water content, they are perfect for baking crispy onion rings. Their size also allows for a nicely sized (not too large) onion ring. Vidalia Onions are also a great choice; they are sweet and shaped perfectly for larger onion rings. Plus, sweeter onions produce fewer tears when cut.
- Ice Water: Ice water plays a slightly different role in this recipe than in our "How To Blanch Perfect Asparagus" post. Adding onion slices to the ice water helps create crispier onion rings, helps the batter adhere better, and the flavor is milder.
- Beer: Carbonated beers work best. The bubbles in the carbonated beer make the onion rings light and crispy! Use lighter beers such as Pale Ale, IPA, or Lager. Make sure to use cold beer, so place it in the refrigerator beforehand! The cold temperature keeps the batter from becoming too thick and heavy. Then, when the cold batter hits the hot oven, the contrast in temperatures helps create that perfect crispy exterior. (See alcohol-free option below).
- Flour: all-purpose flour. When mixed with the cold beer, the flour creates a dense batter that sticks to the onion rings. As it bakes, the flour within the batter makes a crispy texture without the need for deep-frying.
- Breadcrumbs: Like in this Kohlrabi Schnitzel recipe or this Baked Ginger Chicken Drumsticks recipe, we add breadcrumbs/panko crust for an even crispier texture. We coat the battered onion rings before baking.
- Seasonings: just some garlic powder, paprika, salt, and pepper
see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Seasoning: Customize the seasoning in the batter. Add spices like cayenne pepper, chili powder, or smoked paprika for extra flavor and spice.
- Add Cheese: Sprinkle some grated Parmesan cheese over the onion rings before baking.
- Gluten-Free Option: Use a gluten-free all-purpose flour and gluten-free beer to make these onion rings suitable for those with gluten intolerance.
- Alcohol-Free Option: Non-alcoholic beer, seltzer water, or any other carbonated beverage will work just as well, so long as there are bubbles!
Preparation
STEP: 1 Preheat oven to 450 degrees Fahrenheit, line a baking sheet with parchment paper, and top it with a baking rack. Once the oven is preheated, place the baking sheet with the baking rack into the oven to keep it hot.
STEP 2: Prepare the Onions
Peel the onions and slice them crosswise into 1/2-inch thick slices, then separate each ring, remove the thin membrane from the inside of the ring, and place the onion rings in a bowl of ice water.
STEP 3: Dry the onion rings
Let the onions soak in the ice water for approximately 20 - 30 minutes. Then make sure to dry them well. I arranged them in a single layer over a clean paper towel - you can use a regular towel as well.
STEP 4: Make the batter
Meanwhile, in a large bowl whisk together the flour, smoked paprika, garlic powder, ground black pepper, and salt. Stir in the cold beer to create the beer batter.
Take the baking sheet with the rack out of the oven and place it next to the bowl with the batter.
STEP 5: Dip the Onion Rings in batter
Dip each onion ring into the batter, ensuring it's evenly coated. Let any excess batter drip.
STEP 6: Dip in breadcrumbs
Then dip each onion ring into the breadcrumbs and place the coated rings on the baking rack, arranging them in a single layer.
STEP 7: Spray with Oil and Bake
Lightly spray the tops of the onion rings with cooking spray or drizzle them with a bit of olive oil. Then bake the onion rings in the preheated oven for 15-20 minutes, flipping them halfway through the baking time, until they are golden brown and crispy on both sides.
Top Tips
- Use large onions like sweet onions (such as Vidalia or Walla Walla) for the best flavor and texture. They should be thick enough to hold up to the batter and baking process.
- Try to slice the onions into uniform rings so that they cook evenly. Too-thin slices may become overly crispy and too-thick slices may not cook through properly.
- The batter should be thick enough to coat the onion rings without dripping off excessively. If it's too thin, add a bit more flour; if it's too thick, add a splash more beer.
- Preheat your baking sheet in the oven before placing the battered onion rings on it. This helps the bottoms of the rings crisp up more quickly.
- Make sure each onion ring is evenly coated with the batter. You can use a fork or tongs to dip them and shake off excess batter before placing them on the baking sheet.
- Leave enough space between the onion rings on the baking sheet so they have room to cook evenly and the hot air can circulate around them. Overcrowding can lead to the batter sticking to adjacent rings or not crisping up properly.
Frequently Asked Questions
There may be several reasons for this: First, excess moisture on the onion rings can prevent the batter from adhering properly. Before dipping the onions in the batter, make sure to pat them dry with paper towels after soaking them in ice water. Then, make sure you're properly coating the onion rings with the batter (ensure the entire surface of each onion ring is evenly coated but not overly thick) and allowing any excess batter to drip off back into the bowl. It's also important to make sure that your batter is the right consistency—not too thick and not too thin. A batter that is too thick may slide off the onions during baking. Adjust the batter by adding a bit more liquid (beer or water) if it's too thick.
Not preheating the oven to at least 425-450°F (220-230°C) can result in less crispy onion rings. A hot oven helps the batter crisp up quickly without overcooking the onions. Thicker slices (about 1/2 inch thick) also tend to hold up better and result in crispier onion rings. Another important factor to consider is making sure there is enough space between the onion rings on the baking sheet. Overcrowding can cause the onion rings to steam instead of crisping up. Also, make sure to add enough oil or lightly spray the battered onion rings with oil before baking. The oil helps in browning and crisping up the batter during baking.
Yes, you can freeze unbaked onion rings for later use. After coating the onion rings with batter, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or container. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.
If you have leftover onion rings, store them in an airtight container in the refrigerator. To reheat and regain some crispiness, place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for a few minutes until warmed through.
Serving suggestions
Serve the onion rings hot with your favorite dipping sauce, like ketchup, honey mustard, ranch dressing, or a spicy aioli. Enjoy them as a side dish with crispy Baked Potato Wedges, burgers, sandwiches, or savory meats, such as this Pork and Dried Fruit Roll or this Cheesy Chicken and Mushroom Recipe. Serve them as a tasty snack for parties or game-day gatherings.
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Recipe
Baked Beer-Battered Onion Rings
Equipment
Ingredients
- 2 yellow onions
- Ice water for soaking the onion rings
- 1 cup all purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup carbonated beer pale ale or IPA - cold
- 1 cup breadcrumbs
- olive oil spray
Instructions
- Peel the onions and slice them crosswise into 1/2-inch thick slices, then separate each ring, remove the thin membrane from the inside of the ring, and place the onion rings in a bowl of ice water.2 yellow onions, Ice water
- Let the onions soak in the ice water for approximately 20 - 30 minutes. Then make sure to dry them well. I arranged them in a single layer over a clean paper towel - you can use a regular towel as well.
- Meanwhile, in a large bowl whisk together the flour, smoked paprika, garlic powder, ground black pepper, and salt. Stir in the cold beer to create the beer batter.1 cup all purpose flour, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1 cup carbonated beer
- Take the baking sheet with the rack out of the oven and place it next to the bowl with the batter.
- Dip each onion ring into the batter, ensuring it's evenly coated. Let any excess batter drip
- Then dip each onion ring into the breadcrumbs and place the coated rings on the baking rack, arranging them in a single layer.1 cup breadcrumbs
- Lightly spray the tops of the onion rings with cooking spray or drizzle them with a bit of olive oil. Then bake the onion rings in the preheated oven for 15-20 minutes, flipping them halfway through the baking time, until they are golden brown and crispy on both sides.olive oil spray
- Sprinkle with extra salt if desired.
Notes
- Use large onions like sweet onions (such as Vidalia or Walla Walla) for the best flavor and texture. They should be thick enough to hold up to the batter and baking process.
- Try to slice the onions into uniform rings so that they cook evenly. Too-thin slices may become overly crispy and too-thick slices may not cook through properly.
- The batter should be thick enough to coat the onion rings without dripping off excessively. If it's too thin, add a bit more flour; if it's too thick, add a splash more beer.
- Preheat your baking sheet in the oven before placing the battered onion rings on it. This helps the bottoms of the rings crisp up more quickly.
- Make sure each onion ring is evenly coated with the batter. You can use a fork or tongs to dip them and shake off excess batter before placing them on the baking sheet.
- Leave enough space between the onion rings on the baking sheet so they have room to cook evenly and the hot air can circulate around them. Overcrowding can lead to the batter sticking to adjacent rings or not crisping up properly.
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