These onion rings are loud, golden, and outrageously crispy — everything you dream of in a perfect bite. With a batter that clings just right and a fry method that delivers serious crunch, this ...

Possibly the most densely battered onion in the city, these rings are created using a secret recipe, fried dozens at a time on long wire holder. Found at an old school burger joint near Yonge and ...

Are you looking for a sweet and delicious cuisine, whether you want to spend a wonderful night with your companions or hold a ...

1 cup (250 mL) peanut oil 2 large, dry shallots, sliced in thin rings All-purpose flour Kosher or coarse salt, to taste 12 kale leaves, in bite-size pieces 1/2 cup (125 mL) caper dressing (see ...

Break the onion discs into rings and coat with flour. Dip the rings in the batter and shake off the excess. Drop 4–5 rings into the oil at a time. Don’t overload the fryer.

Allow the onion rings to cool for 15 minutes before serving with the Chili Lime Mayo. These are best enjoyed the day they’re made, but any leftovers can be reheated in a 350° oven for 7-9 minutes.

Depending on who you ask, onion rings might reign supreme over fries when it comes to late-night bar snacks or burger sides. The caveat, however, is that it's a little more tricky to make homemade ...

Tasting Table spoke exclusively with Tini Younger, a chef with over 11 million followers on TikTok, about the best combination of beer and flour to use when cooking onion rings.