Sandra Barefoot Contessa Onion Rings are a classic American side dish featuring thick-cut Vidalia onions coated in a crisp buttermilk batter. These golden rings use sparkling water and cornstarch for a light, crunchy texture that stays firm.
The first time I made these, I didn’t get the oil hot enough and the batter turned greasy. Now I always use a thermometer to keep the temperature steady at 175°C (350°F/Gas Mark 4) between every batch. If you don’t wait for the oil to come back up to temperature after each round, you’ll end up with soggy rings.
This is one of those recipes that looks harder than it is. The whole thing comes down to the cold sparkling water which creates tiny bubbles in the batter for that specific crunch. I’ve tried a few versions of onion rings and this one from Ina Garten is the one I keep going back to because the buttermilk adds a tang that cuts right through the richness of the fry. It’s a crowd favourite every time I put a bowl on the table.
Barefoot Contessa Onion Rings Ingredients
- 2 large sweet onions (Vidalia or Walla Walla), peeled and sliced into 1cm (1/2-inch) rings
- 190g (6 1/2oz) plain flour
- 30g (1oz) cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika
- 250ml (9fl oz) buttermilk
- 1 large egg
- 250ml (9fl oz) cold sparkling water
- 1 litre (1 3/4 pints) vegetable oil, for frying
How To Make Barefoot Contessa Onion Rings
- Prepare the onions: Slice the peeled onions into 1cm (1/2-inch) thick rounds, separate them into individual rings, and pat them completely dry with kitchen roll.
- Mix the dry base: In a large bowl, whisk together the plain flour, cornstarch, baking powder, salt, pepper, and paprika until the spices are spread evenly through the flour.
- Whisk the wet ingredients: In a separate jug or bowl, beat the egg into the buttermilk and then stir in the cold sparkling water.
- Combine the batter: Pour the wet mixture into the dry flour base and whisk gently until the batter is smooth and has the consistency of double cream.
- Heat the frying oil: Pour the vegetable oil into a deep, heavy pot until it reaches a depth of about 5-7cm (2-3 inches) and heat it on the hob to 175°C (350°F/Gas Mark 4).
- Coat the rings: Drop a few onion rings into the batter to coat them thoroughly, then lift them out one by one, letting the excess liquid drip back into the bowl.
- Fry the batches: Place the coated rings carefully into the hot oil and fry for 2-3 minutes on each side until they turn a deep golden brown. Make sure you only fry four or five rings at a time to prevent the oil temperature from dropping too fast.
- Drain and season: Use a slotted spoon to move the hot rings onto a plate lined with kitchen roll and immediately scatter over a little extra salt.
Recipe Tips
Use sweet onions only. Varieties like Vidalia or Walla Walla have a higher sugar content and less bite, which makes them turn mellow and soft when fried.
Keep the water chilled. Use sparkling water straight from the fridge because the cold temperature prevents the flour from developing too much gluten, ensuring a crispier shell.
Dry the onion surfaces. Batter slides right off a damp onion, so spend time blotting every ring with kitchen roll before you start dipping.
Monitor the oil temperature. Invest in a probe thermometer to check the oil stays at 175°C (350°F/Gas Mark 4) so the rings cook through without burning the outside.
Don’t overcrowd the pot. Frying too many rings at once makes them stick together and lowers the heat, which leads to a heavy, oily finish.
Cool on a wire rack. If you aren’t eating them immediately, place the drained rings on a rack over a baking sheet to keep air circulating so the bottoms don’t go soft.
What To Serve With Onion Rings
These crispy rings are the best partner for a grilled steak sandwich or a thick cheeseburger loaded with pickles. They work just as well alongside fried fish or as a crunchy topper for a roast beef po’ boy.
Try dipping them into a garlic aioli or a spicy sriracha mayo for a bit of heat. A classic ketchup or a pot of cool ranch dressing also makes a simple but effective pairing.
How To Store Onion Rings
Fridge
Place any leftover rings in a single layer inside an airtight container lined with kitchen roll. They’ll stay safe to eat for up to 2 days, though the batter will lose its initial crunch.
Reheat
The best way to bring back the texture is to put them in a hot oven at 200°C (400°F/Gas Mark 6) for about 5 minutes. Do not use the microwave as it turns the batter soft and rubbery.
Freeze
Lay the cooked and cooled rings on a flat tray and freeze until solid before moving them into a freezer bag. You can bake them from frozen at 200°C (400°F/Gas Mark 6) for 10-12 minutes until hot and crisp.
Barefoot Contessa Onion Rings Nutrition Facts
Per serving (1 of 6):
- Calories: 320
- Protein: 6g
- Fat: 15g
- Carbohydrates: 40g
- Sugar: 5g
- Sodium: 480mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, cook the battered rings at 190°C for about 10-12 minutes, making sure to spray them generously with oil halfway through so they brown properly.
This usually happens because the onions were too wet or you didn’t dust them with a little plain flour before dipping them into the wet batter.
No, the thickness of the buttermilk is what helps the coating stick, but you can make a quick substitute by adding a teaspoon of lemon juice to 250ml (9fl oz) of full-fat milk and letting it sit for five minutes.
Barefoot Contessa Onion Rings
Description
Sweet Vidalia onions coated in a light, bubbly buttermilk batter and fried until golden and crisp.
Ingredients
Instructions
- Slice onions into 1cm rings and dry each one thoroughly with kitchen roll.
- Whisk the flour, cornstarch, and spices in a large mixing bowl.
- Beat the egg, buttermilk, and cold sparkling water together before mixing into the flour.
- Heat the vegetable oil in a deep pot to 175°C (350°F/Gas Mark 4).
- Dip rings into the batter and fry in small batches for 2-3 minutes per side.
- Drain on kitchen roll and season immediately with salt.
