Cook for about 2 minutes or until a rich brown, turning each ring halfway through cooking. Transfer to rack, sprinkle with salt and serve. Makes about 2 dozen jumbo rings. Go to top How to Make Perfect Onion Rings Buy the biggest onions you can find and cut them into very thick rings. The bigger the onion and the thicker the ring, the fewer you have to make.
Thick rings are easier to cut than thin ones, and they taste better once they're fried.
If you don't, the coating will adhere to the membrane rather than the ring and may fall off during frying. Dredge the water-soaked onion ring in flour. Because the onion ring's surface is so slick, it's almost impossible to get a batter or coating to stick without this step. Dip the onion ring in store-bought pancake batter. But I found making a from-scratch batter complicates the recipe.