Have you considered adding a 60/40 of Corn Meal Coarse Yellow to Beer Batter I've tried all variation by far my favorite 40 Corn Meal. Nice video well done I like the breading double also
Dude that isn't super crunchy it is super dried out. I tried keeping them warm and it took every last ounce of moisture from the rings which isn't a good thing...
The restaurant that I worked in as a young adult made their onion rings just like you did in the first case, and they are the best I've ever had. Luckily, they are still in business in my old home town, and I treat myself every time I make my infrequent visits there. Now I don't have to wait! Thank you so much!!
I find Brian's stuff a lot more practical than Joshua's. Don't get me wrong; Joshua's videos are quite entertaining, I'm just here trying to get better at home cooking without spending a ton of money and I think his wheelhouse is a little more on the "conspicuous" end of things. I like Brian's work because he has a simple but good video format. I appreciate that he's not trying to do a lifestyle thing like Chlebowski (who's videos I also love, esp. his deep dives on specific ingredients), that his videos are a bit more structured and searchable than Kenji's (who has taught me a ton about kitchen workflow just by showing his POV), and that he shows up in the results when I search just about anything that's a little difficult to cook properly without some bespoke knowledge.
I really like how you reference your trial runs. It truly reminds the audience that you actually put time and effort into your content. I appreciate that immensely because it's something I've always thought about. You're always great man!
I don't always copy your recipes 100% but I learn so much from your technical approach. I appreciate how you explain why you are doing things a certain way or using particular ingredients. Everytime I watch your videos my cooking gets better.
I just put in a grocery order that includes 3 large white onions, I am making these bad boys this weekend! We love O-rings but are never happy getting them to go; I can't wait to taste these.
Thanks! I really appreciate highly optimized classics, and you consistently deliver. May I make a request for your take on waffle cut fries? I've done some experimentation, and there are a lot of variables that I've seen proposed: boiled in vinegar acidified salted water, followed by double frying seems to be the constant (these two are definitely worth doing; every version I've tried this way works great, since the vinegar firms up the fry while the boiling cooks it through, the salt water seasons the potato, and does something to the surface of the potato that enhances the crisp), but the variables all seem to involve different coatings: corn starch, vs potato starch, vs. rice flour, vs. a blend of these, dusted on and excess knocked off before double frying, and even adding the coating after the first fry. Could you test these out and see what works best? Corn starch or potato starch-is there a discernible difference? What about coating before double frying, vs. coating after the first fry? Lastly, there's the runny seasoned cornstarch (or other starch or rice flour) batter method. Anyway, I'm curious to see your thoughts and optimizations of this. For the waffle cutter, I recommend the Börner XXL wavy cut mandoline. It seems to be the only consumer level cutter that cuts wavy cuts at the right depth.
Bri, this is one of my favorite episodes of yours. It's crazy fun and I hope people are inspired to have "onion rings" parties this summer based on it. I mean, how crazy good is that? Why eat onion rings alone? Invite friends over to batter and fry some rings? Sounds like a party to me! Cheers and keep rockin' TH-cam, Mike
I just want to say thank you. I used your recipe in the first one and now every time me and my friends get together, they always ask that I make these onion rings. They are truly the best rings we have ever had. Great job!
I'm pretty sure that there isn't a single person on this earth that thinks onion rings aren't a good food but i appreciate you showing me how to make them well
Sorry, Bri - you left out my favorite part: the inner rings!! It's my 'chef's treat' when I make onion rings at home! Loving the idea of extra crispy, or batter fried rings - and the dippers do indeed look dope!
Made the crunchy ones with the zesty sauce for some of our finger foods for New Years. It didn't last 5 minutes after they were cooled off. Freaking perfection. Thank you!! ::Slow-mo dance::
I gave the style 1 a go a couple nights ago while making some burgers. Man, the crunch was real! Even grabbing a left over one a day and a half later out of the fridge it was still crunchy. Def a lot of work, but crunch level 1000 achieved
My favorite onion rings in the world is from a small local "bar and grill" style place in my home town, and they make them exactly the same as your crispy recipe. It's a flour and corn starch breading, battered with buttermilk only, seasoned just with salt and pepper. They do the process a bit different to accommodate their sales volume but it's basically the same thing. They're so beautiful in their simplicity because there's no stupid fancy shit going on. It's a fried onion that tastes like a fried onion. It doesn't taste like a bunch of unnecessary seasonings or chop your mouth up with panko.... It tastes like an onion! Love so much that you nailed this perfectly!
My daughter and I working together will have to do both of these and the dips. Our best tag team effort when she was a teen, onion rings. Now her husband is the clean up king. And my son is a chef. So prep is a breeze, assembly and fry ain't no thang and clean up is a breeze. Minimal effort, maximum yum. Oh and both of my sons and son in law (3rd son) are musicians. So house band while kitchen is in full swing.
Best O-rings I've made was by separating the rings and left them in the fridge for a night.. less moisture so the batter didn't blow off during the frying.. Even better they were soft but not mushy! Your Welcome! 🎤
So, I hated onion rings as a kid. Then, I tasted from a restaurant that does the hand-battered technique (as opposed to yanking something pre-done from a freezer and frying it). So, now I'm a total snob about onion rings and ask lots of questions before I order them. Yours look like onion rings I would order as my entre. Thank you for sharing!
Made these last night and they were both great. Wife and I agreed the beer battered were the hands down winner! Made them with Trumer Pilsner. Look forward to trying the fish and chips next week!
Thanks for showing and explaining techniques along the way - the two forks for each stage is so simple and practical! Also, explaining what happens with the oil if the onion rings isn't fully coated - and how freezing affects the onion cell walls!
this is one of the channels that actually teaches me how to make sure im cooking it right, alot of people just kinda assume(myself included) its "i do this then this happen" with how its edited but theres some steps and precautions he said i don't hear others chef youtubers say often.
onion rings are a childhood fav along with pizza... and onion rings on the pizza... i also highly recomend trying them for anyone whos never had, or even those who arint fans of onions in general it cant be overstated how radicaly different they are from normal, but if its still not your thing theres also deep fraid mushrooms and deep fried colly flower, which are arguably every bit as delicious, when ordering out i struggle to dicide between the three every time....
I love a good onion ring! Thanks to you and Chef John I bought a scale so I'm good to go with weighing my ingredients (finally). I prefer peanut oil for frying. It's the best! Oh I totally want to do the 2nd version with rice flour and beer! It reminds me of a tempura batter. "Hey it looks like an onion donut!" Yummmm!
Confused what you mean by "original wort". if you mean original gravity, Pils Urquell is in the mid-range at around 12 Plato. Final gravity would have more of an impact as it notates residual sugars in the beer. For beer battering I generally do recommend a pils with minimal hopping as the hops will add bitterness.
Brian, great job man. You’re the best, imo, for ideas and help with the home kitchen…even for a guy 🙋♂️ who’s spent plenty of time in a commercial kitchen. And you do it with zero over the top editing and minimal “made up vernaculars” and showmanship. Love it. Keep it up.
From Sheboygan, Wisconsin, local bakeries are known for the “Hard Roll” which isn’t really hard, but modeled after the Austrian Semmel roll. As soon as you leave the county line the rolls disappear. Sheboygan only. Thin crusted, slightly chewy but easy to bite through, yeasty, and stands up to sloppy sandwiches fairly well. It is the vessel of the local favorite double brat, buttered ground sirloin “steak” sandwiches, and the best way to have an egg sandwich in the morning. First, on behalf of your channel, you need to do a field trip, and then recreate the recipe for my own selfish benefit as I moved away from my hometown many years ago yet treat myself anytime I’m in the area. Keep up the good work, cheers!
I've made both these styles in the past but now my new favorite is AP flour+Rice flour+Sprite+Panko. A better version of the Sonic Drive-In rings! Now I need to try your sauces.
@@lilybee_ think u will really like the Ritz crackers. Haven't been able to find anything that even comes close. I usually put mine in a baggie & crush them by stepping on them. They don't need to be really fine but not too chunky either. Good luck!
Just made the beer battered ones! Color was definitely a lot lighter. Batter didn't stick super well. Aaand was not super crunchy. But overall, they were still amazing. Thinking I need them to cook in the oil much longer. Looking forward to making many more recipes from you!
I love the video Brian. Thinking about getting a larger Dutch oven specifically for frying. These would go great with a Philly roast pork and broccoli rabe sammy. Show us the ways!
Ethan Chlebowski has some great videos on why it's super easy and clean to deep fry in a wok, and I totally agree with him. Much cheaper than a dutch oven, too.
These look like a DREAM! I just impulse bought an air fryer and I wonder how these guys would turn out in that. If anyone tries it or has more airfrying/convection oven know-how, I'd love some tips and tricks to go by. 🥰
Man, you are dropping some science with the frozen onion thing. My preferred style is the beer batter... oh man is that my weakness in any place that makes them from scratch. Dipping sauces, ok, but KETCHUP completes the childhood flavour and nostalgia I have for onion rings.
I've done the first method twice now and I really love it. The only downside is it is time consuming to individually coat the rings and repeat it a second time. But I have to say that it's worth the effort.
great info thanks. Hey, Stella (lager) seems a weak choice for that beer batter. Try your self with a proper beer / Ale - a Sam Adams dark makes a lovely batter
My favorites are pretty simple (I use a recipe from a New England pub I used to work at). Mix half-and-half & eggs as the wet component, and use plain corn flour as the dredge. Go wet to dry once, or twice, deep fry, salt after they come out. A lot of restaurants up here use corn flour for frying. Just using it gets you 90% of the way toward that pro kitchen taste.
I just want to say I appreciate your contribution to the TH-cam world. Your vids are always great and I look forward to them because I watch these while I eat and I'd starve if you didn't post
I recently learned another method and that's to do the first version in this video (BUT)? I dip them a third time in the butter milk and then coat them with Panko style bread crumbs. Delicious 😋 I also make my own butter milk by adding vinegar to the milk. I used this recipe also to make pork chops 👍 thanks for the video bro I'll try the beer batter next time.
I can't wait to try this recipe ; I love onion rings but l've never prepared them myself. My favourite part of the video : the air guitar. You rock Brian! 💜💚
Just found out about your channel. This is my first encounter with your content and I decided I'm gonna follow you from now on. From this video alone, I can see how passionate you are about food and to your audience. Glad I found you. 😄
If you don't have buttermilk for the first recipe, what do you replace it with? We're not exactly a dairy country. All our milk are UHT or probiotic milk (Yakult). It's hard to source non-UHT milk to make buttermilk.
Randomly got reccomended this video I guess because I was Babish and Joshua Weissman. Love your vibes and style of commentary and shooting. Really amazing, and much cleaner, method of frying onion rings and potentially other fried foods! Can't wait to try this once I'm home from University. You got yourself a new subscriber :))
Have you tried compressing the flour onto the onion ring with your hands? It makes it extremely crispy 👌 Also, some people add corn starch and flour to the buttermilk as well which helps make a good dredge. You have to whisk it before each dip though bevause it settles at the bottom.
I work at a restaurant that makes onion rings that makes colossal onion rings that we do a wet dry breading then we do a beer batter. I find that if you make them the first way and do a beer batter it saves you from having to constantly changing the oil.
Thank you! I’m going to try both! Can’t wait. You made it look easy. I’m back to tell you I have made the crispy onion rings! Oh man. They were delicious. And I made the chipotle dip. I think I pureed it too much though. It was too thin. But. The flavor was great. I did add some honey a bit as I found my lemons were very tart! I can’t wait to make the fish batter ones! I’ll be back to let you know how they turn out! Appreciate all your hard work for showing us your videos. 💕. Thank you!
Okay! I’m in! 😁. I love onion rings! I rarely eat them, because they aren’t very healthy, but once in awhile is okay…right! Thanks Brian! These look amazing! 👍🏻
Great attention to detail as always. Thank you. It got me to thinking that I'd love to see your take on an epic corn dog (and I know you like to make your own mustard).
Thank you for these extra tips and information. My first onion rings were so terrible to the point I believe I was bad at cooking. I tried every methods/techniques from other onion rings videos to see that it'll work. It unfortunately played the same. Until I watched your video and let me tell you: it works. So I appreciate this video and from now on I will be making this method.
Go to thld.co/shakerandspoon_brian_0422 and use code brian to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
Have you considered adding a 60/40 of Corn Meal Coarse Yellow to Beer Batter I've tried all variation by far my favorite 40 Corn Meal. Nice video well done I like the breading double also
Lack of panko but great video keep it up
AY WHERES Joshua Weissman at???
Dude that isn't super crunchy it is super dried out. I tried keeping them warm and it took every last ounce of moisture from the rings which isn't a good thing...
The restaurant that I worked in as a young adult made their onion rings just like you did in the first case, and they are the best I've ever had. Luckily, they are still in business in my old home town, and I treat myself every time I make my infrequent visits there. Now I don't have to wait! Thank you so much!!
Man, a double breaded ring is so so good
They're epic. I also like slicing the onions really thin and in half so it's like an onion bhaji/ fritter
And the name of that restaurant is........?
😊
Same story I actually got a job at my home town spot for a few months just so I could learn how to make some of the food 😂😂😂
what's the restaurant and what town is it in? I must know for... sience...
I love how this man is just a Joshua Weissman with no crazy editing, just raw, relaxing recording. I like it
I find Brian's stuff a lot more practical than Joshua's. Don't get me wrong; Joshua's videos are quite entertaining, I'm just here trying to get better at home cooking without spending a ton of money and I think his wheelhouse is a little more on the "conspicuous" end of things. I like Brian's work because he has a simple but good video format. I appreciate that he's not trying to do a lifestyle thing like Chlebowski (who's videos I also love, esp. his deep dives on specific ingredients), that his videos are a bit more structured and searchable than Kenji's (who has taught me a ton about kitchen workflow just by showing his POV), and that he shows up in the results when I search just about anything that's a little difficult to cook properly without some bespoke knowledge.
@@ratiquette I have no words other than "You're totally right"
Also less "my book is out plz buy it"
@@silverfox1754 fr
@@ratiquette I recommend you watch Mandy Muse. She is really good.
I really like how you reference your trial runs. It truly reminds the audience that you actually put time and effort into your content. I appreciate that immensely because it's something I've always thought about. You're always great man!
I don't always copy your recipes 100% but I learn so much from your technical approach. I appreciate how you explain why you are doing things a certain way or using particular ingredients. Everytime I watch your videos my cooking gets better.
Thanks!
The breaded ones in particular look utterly magnificent; going straight to the top of my weekend to-try list.
To-fry list :)
@@connfeebruh9439:)
. That's just so good. 😁
I made this with my teenage boys. It was a big hit. My older son could not stop talking about how crunchy and delicious these turned out. Thank you!
At the bar I worked at, I did:
- Flavoured flour
- batter
- panko
So good. I love new ways to make onion rings. Thanks for sharing
I just put in a grocery order that includes 3 large white onions, I am making these bad boys this weekend! We love O-rings but are never happy getting them to go; I can't wait to taste these.
Best of luck thanks very much for watching Adrienne
@@BrianLagerstrom makes pancakes while singing gibberish and talking nonsense 😂 😂 😂 😂
Thanks! I really appreciate highly optimized classics, and you consistently deliver.
May I make a request for your take on waffle cut fries? I've done some experimentation, and there are a lot of variables that I've seen proposed: boiled in vinegar acidified salted water, followed by double frying seems to be the constant (these two are definitely worth doing; every version I've tried this way works great, since the vinegar firms up the fry while the boiling cooks it through, the salt water seasons the potato, and does something to the surface of the potato that enhances the crisp), but the variables all seem to involve different coatings: corn starch, vs potato starch, vs. rice flour, vs. a blend of these, dusted on and excess knocked off before double frying, and even adding the coating after the first fry. Could you test these out and see what works best? Corn starch or potato starch-is there a discernible difference? What about coating before double frying, vs. coating after the first fry? Lastly, there's the runny seasoned cornstarch (or other starch or rice flour) batter method. Anyway, I'm curious to see your thoughts and optimizations of this.
For the waffle cutter, I recommend the Börner XXL wavy cut mandoline. It seems to be the only consumer level cutter that cuts wavy cuts at the right depth.
Seibravissimo ma on capisco niente
Bri, this is one of my favorite episodes of yours. It's crazy fun and I hope people are inspired to have "onion rings" parties this summer based on it. I mean, how crazy good is that? Why eat onion rings alone? Invite friends over to batter and fry some rings? Sounds like a party to me! Cheers and keep rockin' TH-cam, Mike
I just want to say thank you. I used your recipe in the first one and now every time me and my friends get together, they always ask that I make these onion rings. They are truly the best rings we have ever had. Great job!
I love onion rings, and these are so crunchy... combined with the sauces and Stella Artois, the taste becomes unearthly!
So good. Thank you for watching
Stellaaaaaaaaa! My favorite. Ice cold! Nice 😎
Are you trying to say Stella Artois comes from outer space?
I'm pretty sure that there isn't a single person on this earth that thinks onion rings aren't a good food but i appreciate you showing me how to make them well
Sorry, Bri - you left out my favorite part: the inner rings!! It's my 'chef's treat' when I make onion rings at home! Loving the idea of extra crispy, or batter fried rings - and the dippers do indeed look dope!
Fax
I love the inner ones too.
Made the crunchy ones with the zesty sauce for some of our finger foods for New Years. It didn't last 5 minutes after they were cooled off. Freaking perfection. Thank you!! ::Slow-mo dance::
I gave the style 1 a go a couple nights ago while making some burgers. Man, the crunch was real! Even grabbing a left over one a day and a half later out of the fridge it was still crunchy. Def a lot of work, but crunch level 1000 achieved
My favorite onion rings in the world is from a small local "bar and grill" style place in my home town, and they make them exactly the same as your crispy recipe. It's a flour and corn starch breading, battered with buttermilk only, seasoned just with salt and pepper. They do the process a bit different to accommodate their sales volume but it's basically the same thing. They're so beautiful in their simplicity because there's no stupid fancy shit going on. It's a fried onion that tastes like a fried onion. It doesn't taste like a bunch of unnecessary seasonings or chop your mouth up with panko.... It tastes like an onion! Love so much that you nailed this perfectly!
Thank you for this ! Just try the one with beer batter as there are leftover beer from my husband . It work like a charm
My daughter and I working together will have to do both of these and the dips. Our best tag team effort when she was a teen, onion rings. Now her husband is the clean up king. And my son is a chef. So prep is a breeze, assembly and fry ain't no thang and clean up is a breeze. Minimal effort, maximum yum. Oh and both of my sons and son in law (3rd son) are musicians. So house band while kitchen is in full swing.
Best O-rings I've made was by separating the rings and left them in the fridge for a night.. less moisture so the batter didn't blow off during the frying.. Even better they were soft but not mushy! Your Welcome! 🎤
Just in the fridge? Not the freezer?
@@mercedesmartis7193 What about the outhouse? That's where I marinate my food typically.
i absolutely LOVE how he included the non-spicy version of the sauce!! always looking out for us!
So, I hated onion rings as a kid. Then, I tasted from a restaurant that does the hand-battered technique (as opposed to yanking something pre-done from a freezer and frying it). So, now I'm a total snob about onion rings and ask lots of questions before I order them. Yours look like onion rings I would order as my entre. Thank you for sharing!
My son and I have been experimenting, trying to come up with a good onion ring. We'll be trying these two, this weekend. Thanks
"BRAVO Darling... BRAVO"
This is the BEST video on Onion Rings I have ever seen.
Thank you for sharing this video.
Finally, a simplified recipe for onion rings. Thank you so much Brian!
Made these last night and they were both great. Wife and I agreed the beer battered were the hands down winner! Made them with Trumer Pilsner.
Look forward to trying the fish and chips next week!
A bit of powdered instant mash into the battered onion rings dry mix gives it amazing crunch that doesn’t flounder.
Come for the recipe - stay for the dancing! Love it!
Hello Paula
Thanks for showing and explaining techniques along the way - the two forks for each stage is so simple and practical! Also, explaining what happens with the oil if the onion rings isn't fully coated - and how freezing affects the onion cell walls!
this is one of the channels that actually teaches me how to make sure im cooking it right, alot of people just kinda assume(myself included) its "i do this then this happen" with how its edited but theres some steps and precautions he said i don't hear others chef youtubers say often.
These onion rings looks easy to make and sound delicious. I will try them in a blink as soon as I make them. Thank you for your recipes
Looooooove onion rings. The most underrated side of all time! If made right (like yours) they're magical!!
I appreciate the comment about it being a once in a while treat. They’re pretty time consuming. Good vid
onion rings are a childhood fav along with pizza... and onion rings on the pizza... i also highly recomend trying them for anyone whos never had, or even those who arint fans of onions in general it cant be overstated how radicaly different they are from normal, but if its still not your thing theres also deep fraid mushrooms and deep fried colly flower, which are arguably every bit as delicious, when ordering out i struggle to dicide between the three every time....
this dancing section at the end is something we must preserve and protect at all costs, it adds so much to the video, love it!
Haha so glad you dig it!
I love a good onion ring! Thanks to you and Chef John I bought a scale so I'm good to go with weighing my ingredients (finally). I prefer peanut oil for frying. It's the best! Oh I totally want to do the 2nd version with rice flour and beer! It reminds me of a tempura batter. "Hey it looks like an onion donut!" Yummmm!
for the beer batter I recommend Czech "Pilsner Urquell" or German beer with a high original wort, that gives the batter a very good taste 😊
Confused what you mean by "original wort". if you mean original gravity, Pils Urquell is in the mid-range at around 12 Plato. Final gravity would have more of an impact as it notates residual sugars in the beer. For beer battering I generally do recommend a pils with minimal hopping as the hops will add bitterness.
I just tried this recipe and loved it! I have been searching for a good onion rings recipe for a while. Thank you Brian!
I love how you include non-alcoholic version of the bater. Really nice to put some alternatives.
try a Stout beer for the batter, the onions will look darker but the taste is amazing
Love your closeups! As a visual learner it helps me to make my own perfect onion rings.
Brian, great job man. You’re the best, imo, for ideas and help with the home kitchen…even for a guy 🙋♂️ who’s spent plenty of time in a commercial kitchen. And you do it with zero over the top editing and minimal “made up vernaculars” and showmanship. Love it. Keep it up.
Definitely Gonna Try The First Method. Love Cooking & My Gma Loves Onion Rings Gotta Make Her Some
Great recipes x 4 and explanatory verbage as always. Brian is a legend in cooking instruction!
From Sheboygan, Wisconsin, local bakeries are known for the “Hard Roll” which isn’t really hard, but modeled after the Austrian Semmel roll. As soon as you leave the county line the rolls disappear. Sheboygan only. Thin crusted, slightly chewy but easy to bite through, yeasty, and stands up to sloppy sandwiches fairly well. It is the vessel of the local favorite double brat, buttered ground sirloin “steak” sandwiches, and the best way to have an egg sandwich in the morning. First, on behalf of your channel, you need to do a field trip, and then recreate the recipe for my own selfish benefit as I moved away from my hometown many years ago yet treat myself anytime I’m in the area. Keep up the good work, cheers!
Those onions rings looks fantastic, but you know what looks better? The two dips you just made. Especially the ranch dip.
I've made both these styles in the past but now my new favorite is AP flour+Rice flour+Sprite+Panko. A better version of the Sonic Drive-In rings! Now I need to try your sauces.
Cooked the extra crunchy ones today 👌 they are perfect! Thanks a lot
Love crispy onion rings (only kind I'll make or eat). However I use crushed Ritz crackers for my coating before dropping in the oil. Loved your Utube!
I'm going to try this. We followed the recipe and they just weren't crunchy enough for us. The Ritz will give them a good taste too.
@@lilybee_ think u will really like the Ritz crackers. Haven't been able to find anything that even comes close. I usually put mine in a baggie & crush them by stepping on them. They don't need to be really fine but not too chunky either. Good luck!
Just made the beer battered ones! Color was definitely a lot lighter. Batter didn't stick super well. Aaand was not super crunchy. But overall, they were still amazing. Thinking I need them to cook in the oil much longer. Looking forward to making many more recipes from you!
Thank you so much that it turned so good. I tried without cornstarch but it still tastes so good.
I love the video Brian. Thinking about getting a larger Dutch oven specifically for frying. These would go great with a Philly roast pork and broccoli rabe sammy. Show us the ways!
I have that Sammy slotted for this summer! Can’t wait to tackle it soon
@@BrianLagerstrom heck yes my dude!!! Can’t wait. Might have to take the day to immediately follow your recipe.
Ethan Chlebowski has some great videos on why it's super easy and clean to deep fry in a wok, and I totally agree with him. Much cheaper than a dutch oven, too.
Brilliant 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
The first time I had onion rings was at a bbq joint in Texas. They were super thin cut and crunchy. Served with tangy bbq sauce.
Dude your vids are the best. I'm going to be watching this one at least 10 more times. Can't wait to try it out. Thank you so much for what you do!
Thanks for watching cheers
I made the a slight variaton of the first version and they turned out amazing. All my coworkers and I really enjoyed them
You convice me to grow more onion 😊 Thanks you for the recipe!
I’m from Oklahoma onion rings are quite literally gold here
Ever since I ate onion rings at an A&W, I fell in love with them.
These look like a DREAM! I just impulse bought an air fryer and I wonder how these guys would turn out in that. If anyone tries it or has more airfrying/convection oven know-how, I'd love some tips and tricks to go by. 🥰
I was wondering the same thing. Try it and post your results. Cleaner than frying in oil on a stovetop.
Man, you are dropping some science with the frozen onion thing. My preferred style is the beer batter... oh man is that my weakness in any place that makes them from scratch. Dipping sauces, ok, but KETCHUP completes the childhood flavour and nostalgia I have for onion rings.
I've done the first method twice now and I really love it. The only downside is it is time consuming to individually coat the rings and repeat it a second time. But I have to say that it's worth the effort.
Never thought to use Stella Artois for beer batter. Definitely trying this one for my breaded cod
I tried the crispy one it was AMAZING OMG I NEVER HAD SUCH GOOD ONION RINGS
1:23 This slow-motion onion ring de-stacking is my whole world right now.
great info thanks.
Hey, Stella (lager) seems a weak choice for that beer batter. Try your self with a proper beer / Ale - a Sam Adams dark makes a lovely batter
My favorites are pretty simple (I use a recipe from a New England pub I used to work at). Mix half-and-half & eggs as the wet component, and use plain corn flour as the dredge. Go wet to dry once, or twice, deep fry, salt after they come out.
A lot of restaurants up here use corn flour for frying. Just using it gets you 90% of the way toward that pro kitchen taste.
Nice... love onion rings!
So we made these tonight. Best I ever had, messy but they were dam good!
Well explianed about how to make onion rings.
The end result looks good.
Hey Dude! Just wanted to say I made your Grownup Chili last night and it killed! It was so complex and Smokey and hearty. Keep the vids coming
So glad you gave it a shot!
Ok I don't usually focus on ads but actually that seems like a really logical use of the subscription box format
I just want to say I appreciate your contribution to the TH-cam world. Your vids are always great and I look forward to them because I watch these while I eat and I'd starve if you didn't post
thanks! guess i gotta keep posting!
I recently learned another method and that's to do the first version in this video (BUT)? I dip them a third time in the butter milk and then coat them with Panko style bread crumbs. Delicious 😋 I also make my own butter milk by adding vinegar to the milk. I used this recipe also to make pork chops 👍 thanks for the video bro I'll try the beer batter next time.
I can't wait to try this recipe ; I love onion rings but l've never prepared them myself. My favourite part of the video : the air guitar. You rock Brian! 💜💚
Wow great job on a classic, my first time here and will be back for more... yum yum
Mmmm! You are motivating me to clean my little kitchen, so I can have a nice homemade treat like this! 😋
Just found out about your channel. This is my first encounter with your content and I decided I'm gonna follow you from now on. From this video alone, I can see how passionate you are about food and to your audience. Glad I found you. 😄
Wooooow ....hi Brian!!!Greetings from Italy 🤗
I've used Chef John's mashed potato ones for years now, no complaints. I love the sweet ones, vidalia onion season is my favorite.
If you don't have buttermilk for the first recipe, what do you replace it with?
We're not exactly a dairy country. All our milk are UHT or probiotic milk (Yakult). It's hard to source non-UHT milk to make buttermilk.
I appreciate how you broke this down, definitely taught me a few things, thanks
Your video on this subject is one of the best !
Randomly got reccomended this video I guess because I was Babish and Joshua Weissman. Love your vibes and style of commentary and shooting. Really amazing, and much cleaner, method of frying onion rings and potentially other fried foods! Can't wait to try this once I'm home from University. You got yourself a new subscriber :))
Have you tried compressing the flour onto the onion ring with your hands? It makes it extremely crispy 👌
Also, some people add corn starch and flour to the buttermilk as well which helps make a good dredge. You have to whisk it before each dip though bevause it settles at the bottom.
This might sound weird but I watched this channel before going to bed it's so relaxing
I work at a restaurant that makes onion rings that makes colossal onion rings that we do a wet dry breading then we do a beer batter. I find that if you make them the first way and do a beer batter it saves you from having to constantly changing the oil.
It's so nice and I'm so thankful that your videos are not a waste of time thanks man
I think these recipes would work well for cheese curds. I’m a big fan of battered over breaded.
Thank you! I’m going to try both! Can’t wait. You made it look easy.
I’m back to tell you I have made the crispy onion rings! Oh man. They were delicious. And I made the chipotle dip. I think I pureed it too much though. It was too thin. But. The flavor was great. I did add some honey a bit as I found my lemons were very tart! I can’t wait to make the fish batter ones! I’ll be back to let you know how they turn out! Appreciate all your hard work for showing us your videos. 💕. Thank you!
That's a nice crispy ring , thankyou for recipe.
Okay! I’m in! 😁. I love onion rings! I rarely eat them, because they aren’t very healthy, but once in awhile is okay…right! Thanks Brian! These look amazing! 👍🏻
Those first ones look so good
Great attention to detail as always. Thank you. It got me to thinking that I'd love to see your take on an epic corn dog (and I know you like to make your own mustard).
Thank you for these extra tips and information. My first onion rings were so terrible to the point I believe I was bad at cooking. I tried every methods/techniques from other onion rings videos to see that it'll work. It unfortunately played the same. Until I watched your video and let me tell you: it works. So I appreciate this video and from now on I will be making this method.
My favorite part of your videos will would have to be the dancing🕺🏼
Nicely done. Can they go in the freezer and fry later???
Thank you for your lovely compliment. I hope my recipe was able to help you
Brian you are my favorite YT cook, just thought you should know, keep up the great work man!
I appreciate that. Thanks, Nate!
I mean... how can you go wrong with an onion ring. LOVE IT!