Simon And Seaforts Onion Rings Recipe

Simon And Seaforts Onion Rings deliver exactly what you want from a bar-style appetizer: a shatteringly crisp, golden crust that gives way to a sweet, tender onion inside. The double-dip buttermilk-and-flour technique is the secret here, creating a coating that stays crunchy and never turns greasy.

This recipe takes about 37 minutes total from start to finish and is rated intermediate, mostly because you need to manage deep-fry temperatures and a double-coating process. The payoff is a batch of onion rings that rival any restaurant version, perfect for game day, parties, or a weekend treat.

Why You’ll Love This Recipe

• Shatteringly crisp coating — The double-dip method with cornstarch and baking powder creates a light, airy crust that stays crunchy longer than single-coated versions.
• Sweet, tender onions — Soaking the rings in seasoned buttermilk tenderizes them and balances the savory coating with natural sweetness.
• No greasy results — Frying at the right temperature (375°F) ensures the coating seals quickly, absorbing minimal oil.
• Customizable heat level — The optional cayenne pepper lets you dial up the spice or keep it mild for everyone.

What Makes This Recipe Special

The combination of cornstarch and baking powder in the flour mixture is the key here. Cornstarch reduces gluten formation, which keeps the coating light and crispy rather than dense and bready. Baking powder adds tiny air pockets during frying, creating that puffed, delicate crunch. The double-dip technique ensures every ring is fully encased, so the coating clings through the hot oil and doesn’t fall off when you bite into it.

Ingredients You’ll Need

Here is exactly what you will need to make these onion rings. Every ingredient plays a specific role, so stick to the list for best results.

For the Onions and Soak

• 2 large sweet onions (such as Vidalia or Walla Walla) — Sweet onions have a higher sugar content and milder flavor than yellow or white onions, which caramelize beautifully when fried and stay tender inside.
• 2 cups buttermilk, well-shaken — The acidity in buttermilk tenderizes the onions and helps the flour coating adhere. Shake the carton well before measuring because it separates naturally.
• 1 large egg — Adds richness and helps bind the coating to the onion rings during the second dip.
• 1 teaspoon kosher salt, divided — Half goes into the buttermilk soak to season the onions from the inside out; the other half seasons the flour mixture.
• 1/2 teaspoon freshly ground black pepper — Provides a subtle warmth that balances the sweetness of the onions.
• 1/4 teaspoon cayenne pepper (optional, for heat) — Adds a gentle kick without overpowering. Omit it for a completely mild version.

For the Coating

• 2 cups all-purpose flour — Forms the base of the coating and provides structure for the crust.
• 1/2 cup cornstarch — This is the secret to a light, crispy texture. Cornstarch inhibits gluten development, so the coating stays delicate rather than tough.
• 1 teaspoon baking powder — Creates tiny air bubbles during frying, making the crust puffy and shatteringly crisp.

For Frying and Finishing

• 6 cups vegetable oil (for deep frying, such as canola or peanut) — Use a neutral oil with a high smoke point. Peanut oil adds a subtle nuttiness, but canola works just as well.
• Flaky sea salt, for finishing — Sprinkling this on immediately after frying ensures it sticks to the hot coating and adds a satisfying crunch.

Equipment Needed

• Heavy-bottomed pot or Dutch oven — A wide, deep pot with a thick base holds heat steadily and prevents temperature fluctuations during frying.
• Deep-fry thermometer — Essential for maintaining the oil at 375°F. Guessing the temperature leads to undercooked or burnt rings.
• Tongs or spider skimmer — Use these to lower rings into the oil safely and flip them halfway through frying without splashing.
• Wire rack set over a baking sheet — This keeps fried rings elevated so air circulates underneath, preventing sogginess. Paper towels work in a pinch but can trap steam.
• Large shallow dish — A pie plate or wide bowl makes it easy to dredge rings in the flour mixture without making a mess.

Instructions to Prepare Simon And Seaforts Onion Rings

Follow these steps in order for the best results. The double-dip method and proper oil temperature are what make these rings stand out.

• Prep the onions — Peel both large sweet onions and slice them crosswise into 1/2-inch-thick rounds. Separate the rounds into individual rings, discarding the smallest inner rings (save those for another use). You should have about 20 to 24 nice, sturdy rings. Place the rings in a large bowl.
• Make the buttermilk soak — In a separate bowl, whisk together the buttermilk, egg, 1/2 teaspoon of the kosher salt, the black pepper, and cayenne pepper (if using). Pour this buttermilk mixture over the onion rings and toss gently to coat. Cover the bowl with plastic wrap and let the onions soak in the refrigerator for at least 30 minutes (or up to 2 hours). This soak tenderizes the onions and helps the coating adhere.
• Prepare the flour mixture — In a large, shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, and the remaining 1/2 teaspoon of kosher salt. The cornstarch and baking powder create a lighter, crispier crust that stays crunchy longer.
• First coating and rest — Line a baking sheet with parchment paper or a wire rack. Working with a few rings at a time, lift an onion ring from the buttermilk mixture, letting excess drip off briefly. Dredge it in the flour mixture, pressing gently to coat all sides. Shake off any excess flour and place the ring on the prepared baking sheet. Repeat with half of the rings, then let them rest for 5 minutes. This rest allows the coating to hydrate and cling better during frying.
• Double-dip coating — After the rest, dip each ring back into the buttermilk mixture (a second dip), then dredge again in the flour mixture for a double coating. Place back on the baking sheet. Repeat with all remaining rings. This double-dip method produces a thick, shatteringly crisp crust that won’t fall off during frying.
• Heat the oil — Pour the vegetable oil into a heavy-bottomed pot or Dutch oven, filling it no more than halfway full (about 3 inches deep). Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until the thermometer registers 375°F / 190°C. Maintain this temperature as you fry.
• Set up for draining — While the oil heats, line a large plate or baking sheet with paper towels or a wire rack set over a baking sheet. Have flaky sea salt ready for seasoning immediately after frying.
• Fry in batches — Once the oil reaches 375°F / 190°C, carefully add 4 to 5 onion rings (do not overcrowd) to the hot oil using tongs or a spider skimmer. Fry for 2 to 3 minutes, flipping halfway through, until golden brown and puffed. The oil temperature will drop slightly when you add the rings; adjust the heat as needed to keep it around 350°F / 177°C for best results.
• Drain and season — Using a slotted spoon or spider, transfer the fried onion rings to the prepared paper towel-lined or wire rack-lined sheet. Immediately season with a pinch of flaky sea salt while they are still hot. Repeat with the remaining rings, letting the oil return to 375°F / 190°C between batches.
• Serve immediately — Serve the onion rings immediately while they are hot and crisp. They pair wonderfully with a dipping sauce such as ranch dressing, chipotle aioli, or classic ketchup. For best texture, consume within 10 minutes of frying.

Expert Tips for a Standout Simon And Seaforts Onion Rings

• Choose the right onions — Sweet varieties like Vidalia or Walla Walla are essential. They have a higher sugar content that caramelizes during frying, giving you a sweet interior that contrasts with the savory crust. Yellow or white onions can turn harsh and bitter.
• Don’t skip the soak — The buttermilk soak serves two purposes: it tenderizes the onions and it creates a tacky surface for the flour to cling to. Aim for at least 30 minutes, but an hour is better for deeper flavor.
• Rest the first coating — Letting the rings sit for 5 minutes after the first flour coating allows the flour to hydrate and form a glue-like layer. This prevents the second dip from sliding off during frying.
• Maintain oil temperature — Keep the oil between 350°F and 375°F. If it drops too low, the rings absorb oil and turn greasy. If it gets too high, the coating burns before the onion cooks through. Use a thermometer and adjust the heat between batches.
• Work in small batches — Adding too many rings at once drops the oil temperature rapidly. Fry only 4 to 5 rings per batch to ensure even cooking and a crispy result.
• Season immediately — Flaky sea salt sticks best when the rings are piping hot. Waiting even 30 seconds means the salt slides off and you lose that crucial crunch.

Common Mistakes to Avoid

• Skipping the double dip — A single coating results in a thin, flimsy crust that often falls off in the oil. The double-dip method is non-negotiable for that thick, shattering crunch.
• Overcrowding the pot — When too many rings hit the oil at once, the temperature plummets. This leads to greasy, soggy rings instead of light, crispy ones. Fry in small batches and let the oil recover between them.
• Using the wrong oil temperature — Guessing the heat instead of using a thermometer is the fastest way to ruin a batch. Oil that is too cool soaks into the coating; oil that is too hot burns the outside before the inside cooks.
• Forgetting to shake off excess flour — Leaving clumps of dry flour on the rings creates powdery, uneven patches that burn in the oil. Give each ring a gentle shake after dredging to remove loose flour.
• Letting rings sit after frying — Onion rings are at their absolute best within 5 to 10 minutes of coming out of the oil. If you let them sit, steam softens the coating and they lose their crunch. Serve immediately.

Variations & Ways to Customize Simon And Seaforts Onion Rings

• Spicy version — Add 1/2 teaspoon of smoked paprika and an extra 1/4 teaspoon of cayenne pepper to the flour mixture for a smoky, fiery kick. You can also stir a teaspoon of hot sauce into the buttermilk soak.
• Herb-infused coating — Mix 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried thyme into the flour mixture. This gives the rings an Italian-inspired flavor that pairs well with marinara dipping sauce.
• Beer-batter style — Replace the buttermilk with 1 cup of light beer and 1 cup of buttermilk. The carbonation in the beer makes the coating even lighter and airier. Reduce the egg to one yolk only for a thinner batter.
• Gluten-free option — Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra tablespoon of cornstarch to maintain crispiness. The texture will be slightly different but still satisfying.
• Cheese-crusted rings — After the final flour coating, press each ring into a mixture of 1/4 cup finely grated Parmesan cheese and 1/4 cup panko breadcrumbs. Fry as directed for an extra savory, crunchy crust.
• Sweet and smoky glaze — Toss the fried rings in a mixture of 2 tablespoons honey, 1 tablespoon sriracha, and a pinch of smoked paprika just before serving. This turns them into a sticky, sweet-heat appetizer.

What to Serve With Simon And Seaforts Onion Rings

These onion rings are versatile enough to pair with a range of dips, sides, and even drinks. Here are some ideas to round out your meal.

• Classic ranch dressing — The cool, creamy tang of ranch balances the savory, crispy coating perfectly. Make your own with buttermilk, sour cream, and fresh dill for a fresher flavor.
• Chipotle aioli — Mix 1/2 cup mayonnaise with 1 tablespoon adobo sauce from canned chipotles and 1 teaspoon lime juice. The smoky heat cuts through the richness of the fried rings.
• Spicy ketchup — Stir 1/4 teaspoon cayenne pepper and 1 tablespoon horseradish into 1/2 cup ketchup. This adds a kick without overwhelming the onion sweetness.
• Grilled burgers or sandwiches — Pile the rings on top of a juicy cheeseburger or a crispy chicken sandwich for extra crunch. They work as both a side and a topping.
• Crisp beer — A cold lager or pilsner cleanses the palate between bites and complements the fried, salty flavors. A pale ale with citrus notes also works well.
• Coleslaw — The cool, crunchy texture of a vinegar-based coleslaw provides a refreshing contrast to the warm, crispy rings. It also cuts through the richness of the oil.

Make-Ahead Instructions

• Prep the onions ahead — Slice and separate the rings up to 24 hours in advance. Store them in a sealed container in the refrigerator. Do not soak them in buttermilk until just before coating, as the acidity can make them too soft over time.
• Double-coat and freeze — After the double coating, arrange the rings in a single layer on a baking sheet and freeze for 1 hour. Transfer the frozen rings to a freezer bag for up to 1 month. Fry directly from frozen, adding 1 to 2 minutes to the cooking time.
• Prepare the flour mixture — Whisk the flour, cornstarch, baking powder, and salt together and store in an airtight container at room temperature for up to 1 week. This saves time when you are ready to coat the rings.
• Make the buttermilk soak — Whisk the buttermilk, egg, and seasonings together and refrigerate in a sealed container for up to 2 days. Give it a brief whisk again before using, as the egg may settle.

Storage and Reheating

Storage

• Airtight container in the fridge — Store leftover onion rings in an airtight container lined with paper towels to absorb excess moisture. They will keep for up to 2 days, but expect some loss of crispness.
• Freezer storage — For longer storage, freeze the fully cooked rings in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 1 month. Do not thaw before reheating.
• Separate from sauces — Keep dipping sauces in a separate container to prevent the rings from absorbing moisture and becoming soggy.

Reheating

• Oven method (best for crispness) — Preheat your oven to 400°F / 204°C. Arrange the rings in a single layer on a wire rack set over a baking sheet and bake for 5 to 7 minutes, flipping halfway through. Convection mode helps restore crunch faster.
• Air fryer method — Preheat the air fryer to 375°F / 190°C and arrange rings in a single layer. Cook for 3 to 4 minutes, shaking the basket halfway through. This method returns nearly all the original crunch.
• Stovetop method — Heat 1/4 inch of oil in a skillet over medium heat. Fry the rings for 1 to 2 minutes per side until hot and crispy. Drain on paper towels before serving.
• Avoid the microwave — Microwaving turns onion rings soft and rubbery. Skip it entirely and use one of the methods above for the best texture.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1/4 of the total recipe (about 5 to 6 rings).

• Calories: 419
• Protein: 9g
• Fat: 22g
• Carbohydrates: 49g
• Fiber: 3g
• Sugar: 12g
• Sodium: around 590mg

Frequently Asked Questions

Can I use yellow onions instead of sweet onions for Simon And Seaforts Onion Rings?

You can, but the flavor will be sharper and more pungent. Sweet onions caramelize better during frying, giving you a milder, sweeter interior that balances the savory coating. If you use yellow onions, soak them in the buttermilk for at least an hour to help tame their bite.

How do I keep the coating from falling off during frying?

The double-dip method is the key here. After the first coating, let the rings rest for 5 minutes so the flour hydrates and forms a sticky base. Then dip them again in the buttermilk and flour mixture. This creates a thick, bonded crust that clings through the hot oil.

Can I bake these onion rings instead of deep-frying?

Yes, but they will not be as crispy as the deep-fried version. Arrange the double-coated rings on a greased wire rack set over a baking sheet and bake at 425°F / 218°C for 12 to 15 minutes, flipping once. Spraying them lightly with cooking oil before baking helps achieve a browner crust.

How long does Simon And Seaforts Onion Rings last in the fridge?

Cooked rings will stay fresh in an airtight container in the refrigerator for up to 2 days. They will lose some crispness, but reheating in the oven or air fryer restores most of the texture. Do not store them in a sealed bag, as trapped moisture makes them soggy.

Can I make the buttermilk substitute if I do not have buttermilk?

Absolutely. For 2 cups of buttermilk, add 2 tablespoons of lemon juice or white vinegar to a measuring cup, then fill with regular milk to the 2-cup line. Let it sit for 5 to 10 minutes until it thickens slightly. This works just as well for tenderizing and coating.

What is the best dipping sauce for these onion rings?

Ranch dressing is the classic choice, but chipotle aioli and spicy ketchup are also excellent. For a tangy twist, try a honey mustard made with equal parts Dijon mustard and honey. The creamy or sweet-spicy flavors all complement the savory, crispy rings.

Final Words

These Simon And Seaforts Onion Rings deliver that perfect balance of a shatteringly crisp coating and sweet, tender onion every time. The double-dip method might take a few extra minutes, but the result is worth every bit of effort. Grab your sweet onions, heat up that oil, and give this recipe a try for your next gathering or game-day snack.

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