They always say the way to a man’s heart is through his stomach, and Lauren definitely helped me win the love of my husband all over again with these Oven Fried Guinness Onion Rings! If your hunny-bunny loves a good stout beer, like mine does, he will love this recipe too.
The ingredients are super simple and make perfectly crunchy onion rings. I definitely like these way better than the fried version.
Using a sharp knife, peel and slice your onion into 1/2-inch rings. Place them in a large bowl and pour the buttermilk and part of the Guinness over the top. Lauren recommends letting them rest, covered, in the fridge for at least five hours. And she says they’re even better if left overnight.
When you’re ready to prep your onion rings, I go with the “trip-dip” approach, preparing one bowl of seasoned flour for dredging, one bowl (or pie pan, in my case) of eggs and buttermilk as a wash, and one final pie pan of the panko and cornmeal to give the onion rings that uber-crunchy coating.
Next, gingerly gather your sliced onions from the buttermilk bath and dredge them in the flour, then the egg wash, and finally into the panko, coating them completely.
Place them onto a nonstick baking sheet that has been sprayed with additional nonstick spray, and bake!
But don’t forget the Guiness gravy! While the onion rings are in the oven, melt your butter in a skillet or saucepan. Whisk in the flour to form a roux. When the roux turns golden brown, whisk in the Guinness and chicken stock until smooth.
Be prepared to chow down and fight off your honey for these onion rings! Go visit Lauren at Climbing Grier Mountain for this and so many other inspired recipes, like her Spicy Reuben Chowder and other recipes in her TK recipe box. Jaw-droppers, all of them.
A fun appetizer to celebrate St. Patrick’s Day!
- FOR THE ONION RINGS:
- 2 whole Yellow Or Sweet Onions, Cut Into 1/2 Inch Rings
- 3 cups Buttermilk
- ½ cups Guinness
- 2 cups All-purpose Flour
- 2 teaspoons Paprika
- 2 teaspoons Kosher Salt, Divided
- 3 whole Eggs
- 2-½ cups Panko
- ¼ cups Fine Cornmeal
- Parsley, Garnish
- FOR THE STOUT GRAVY:
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All-purpose Flour
- ¾ cups Chicken Stock
- ¼ cups Guinness Beer
For the onion rings:
In a casserole dish, place sliced onions and cover with 2 cups buttermilk and beer. Cover dish with foil and put in fridge for at least 5 hours or for better results overnight.
Preheat oven to 450ºF. Remove onions from fridge and set aside. In a large bowl, combine flour, paprika, and half the salt. In another bowl, mix together remaining buttermilk and eggs. Take half of the flour mixture and add it to the buttermilk and give it a good whisk. In another large bowl, combine panko, cornmeal, and remaining salt.
Spray two baking sheets with nonstick cooking spray. Take an onion slice, dip into the flour, then the buttermilk, and then the panko. Place on baking sheet. Repeat with remaining onion slices. Bake onions for about 15 to 20 minutes, flipping midway. Bake until crispy. Garnish with parsley and serve gravy alongside.
For the stout gravy:
Preheat a sauce pan to medium heat. Melt butter. Add the flour and begin to whisk creating a roux. Let the flour cook out for a minute. Add the chicken stock and stout. Continue to whisk until thickened, about 5 minutes. Remove from heat.
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.