Sandra This Bobby Flay Onion Rings Recipe is a crispy and golden recipe, which is made with sweet Vidalia onions and a tangy buttermilk batter. It’s the ultimate burger companion, ready in about 2 hours and 30 minutes (including soaking time).
Bobby Flay Onion Rings Recipe Ingredients
For the Onion Rings:
- 1 cup all-purpose flour (for batter)
- 3 cups buttermilk
- Pinch cayenne pepper
- Salt
- 4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices
- 4 cups peanut oil (for frying)
- 4 cups all-purpose flour (for dredging), seasoned with salt and pepper
For the Grilled Tomato Aioli:
- 2 plum tomatoes, halved
- 2 cups good quality mayonnaise
- 3 cloves garlic, coarsely chopped
- 2 tablespoons fresh lime juice
- Pinch of cayenne pepper
- Salt
How To Make Bobby Flay Onion Rings Recipe
- Make the batter and soak: In a large bowl, whisk together 1 cup of flour, the buttermilk, a pinch of cayenne, and a generous pinch of salt until smooth. Separate the onion slices into rings. Submerge the onion rings in the buttermilk mixture. Cover and refrigerate for at least 2 hours. This step tenderizes the onions and ensures the coating sticks.
- Prepare the Grilled Tomato Aioli: Preheat a grill or grill pan to high heat. Grill the plum tomatoes until charred and soft. Remove the skins and seeds, then coarsely chop the flesh. In a blender or food processor, combine the chopped grilled tomatoes, mayonnaise, garlic, lime juice, cayenne, and salt. Blend until smooth. Refrigerate until ready to serve.
- Heat the oil: In a large heavy-bottomed saucepan or Dutch oven, heat the peanut oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Dredge the rings: Place the remaining 4 cups of seasoned flour in a large shallow bowl or baking dish. Remove the onion rings from the buttermilk batter one at a time, shaking off the excess liquid. Dredge them in the seasoned flour, turning to coat completely. Shake off any excess flour.
- Fry the rings: Carefully lower the coated rings into the hot oil in small batches (do not overcrowd the pan). Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy.
- Season and serve: Remove the rings from the oil using a spider strainer or slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with salt while they are still hot and oily. Serve warm with the Grilled Tomato Aioli.
Recipe Tips
- Why Vidalia Onions: Vidalia onions are naturally sweet and have a higher water content than yellow onions. They caramelize beautifully inside the batter and provide a sweet contrast to the salty, spicy crust.
- Oil Temperature is Critical: If the oil is too cool (below 350°F), the breading will absorb the oil and become greasy. If it’s too hot (over 400°F), the outside will burn before the onion inside is tender. Aim for a steady 375°F.
- Don’t Overcrowd: Frying too many rings at once drops the oil temperature drastically. Fry in batches of 4-5 rings to ensure they float freely and crisp up properly.
- Season Immediately: Salt sticks best to hot oil. If you wait until the rings are dry, the salt will just bounce off.
What To Serve With Bobby Flay Onion Rings
These are a premium appetizer or side dish that elevates casual food.
- Grilled Cheeseburgers or Sliders
- Grilled Steak (Ribeye or Strip)
- A cold Pale Ale or Lager
- BBQ Ribs
How To Store Bobby Flay Onion Rings Recipe
- Refrigerate: Store cooled onion rings in an airtight container lined with paper towels for up to 3 days.
- Reheat: Do not microwave. To restore the crunch, reheat the onion rings in an air fryer at 375°F for 3-5 minutes, or in a standard oven at 400°F for 8-10 minutes.
- Freeze: You can freeze the fried rings in a single layer on a baking sheet, then transfer to a bag. Reheat directly from frozen in the oven or air fryer.
Bobby Flay Onion Rings Recipe Nutrition Facts
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 650mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugar: 6g
- Protein: 6g
Nutrition information is estimated per serving and varies based on oil absorption.
FAQs
Can I use yellow onions instead of Vidalia?
Yes, yellow onions or Spanish onions are standard substitutes. They will have a stronger “onion” bite and less sweetness than Vidalias. You can soak sliced yellow onions in ice water for 30 minutes before battering to mellow the flavor.
Can I make this without peanut oil?
Yes, if you have a peanut allergy, use canola oil, vegetable oil, or grapeseed oil. These all have high smoke points suitable for deep frying.
Why did my breading fall off?
Breading usually falls off if the onions were too wet before dredging or if the oil wasn’t hot enough. Shake off the excess buttermilk vigorously before dredging in flour, and don’t let the breaded rings sit too long before frying.
Try More Recipes:
- Bobby Flay Pickled Red Onion Recipe
- Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
Bobby Flay Onion Rings Recipe
Description
This Bobby Flay Onion Rings recipe features sweet Vidalia onions soaked in buttermilk, fried to a golden crisp, and served with a smoky Grilled Tomato Aioli.
Ingredients
Instructions
- Whisk 1 cup flour, buttermilk, cayenne, and salt. Soak onion rings in mixture for 2 hours in fridge.
- Grill tomatoes until charred; peel and seed. Blend with mayo, garlic, lime, cayenne, and salt.
- Heat peanut oil to 375°F in a large pot.
- Season remaining 4 cups flour with salt and pepper.
- Remove rings from buttermilk, shake off excess, and dredge in flour.
- Fry in batches for 3-4 minutes until golden.
- Drain on paper towels and salt immediately.
- Serve with Aioli.
Notes
- Safety: When deep frying, never fill the pot more than halfway with oil to prevent boil-over.
- Aioli: The aioli can be made a day in advance to let the garlic and smoke flavors meld.
- Texture: For extra crunch, you can add a tablespoon of cornstarch to the dredging flour.
Bobby Flay Onion Rings Recipe
