Barbecue Buttermilk Onion Rings

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Onions Rings make me want to drink Vanilla Milk Shakes.

Vanilla Milk Shakes make me want to eat Cheeseburgers.

Cheeseburgers make me want to eat French Fries.

French Fries make me want to drink a Coke.

Lord have mercy.  What have I gotten myself into?

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Have you ever made onion rings before?

Nothing but trouble.

I coated these in barbecue and hot sauce then drowned the whole mix in buttermilk.

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Do you have one of these fry thermometers?

Don’t think they’re only for fancy kitchen cooking.  This piece of metal is the key to french fries, doughnuts and onion rings… and it’s fourteen bucks.

Do this.

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Fried.

If you’re wondering if you should feel guilty about this… not just yet.

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But now?

Dipped in a barbecue sour cream dip with chives…  yes.  Feel guilty.  I do.

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Ps.  This is a picture of a kitten on a bed.

More specifically it’s a picture of my kitten on my bed.

Yes, I’m showing off.  The kitten.  Not the bed.

Pps.  Call your Dad.  I have to call mine… you should call yours too.

Barbecue Buttermilk Onion Rings

adapted from The Sophisticated Gourmet

makes about 24 onion rings

Print this Recipe!

2 tablespoons barbecue sauce

1 tablespoon hot suace

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 large sweet yellow onion

2 cups buttermilk

2 cups all-purpose flour

2 teaspoons salt

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

1 quart (i know it seems like a lot) vegetable, canola or peanut oil for frying

For the Dipping Sauce:

1/2 cup sour cream

3 tablespoons buttermilk

2 tablespoons barbecue sauce

1 teaspoon hot sauce

two pinches salt

2 tablespoons fresh chives, slices tiny

Cut of the bottom and top end of the onion.  Remove the skin and slice onion into rings as thick as you like.  Separate the rings and place in a large bowl.  Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated.  Top with buttermilk and submerge all of the rings.  Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt.  Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches.  Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture.  Carefully place in the fry oil once it reaches 360 degrees F.  Let cook for a minute and a half before flipping.  Each batch will take about three minutes.  Once golden brown, remove from the oil and place on the paper towels.  Let rest in the warm oven while you fry the rest of the batches.  Note!  Be sure to let the fry oil return to 360 degrees F before frying the second, third and forth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

186 thoughts on “Barbecue Buttermilk Onion Rings

  1. I have to agree with what you’ve said up the top! Cooking onions rings make me want all those oily juicy junky foods, EPIC. It’s a recipe for obesity and disaster, nonetheless, I couldn’t resist! Haha!

  2. …I was going to make some comment about how I had every plan to make these for the boyfriend, but then I saw the kitten and EEEEEE KITTEN! I already have two fat babies, but this makes me want a new kitten. I love tiny kitten eyes!

  3. I too made bluttermilk onion rings tonight. I had them in a salad in place of croutons. That was healthy right? Did I mention I then drowned the whole thing in a bbq and ranch dressing?

  4. If you give a mouse a cookie…

    Man, oh man, these look good! I’m sitting here writing an essay about Ovid and I took a break to drool over these for awhile.

    Cute kitty!

  5. Oh my word—I’m the first to comment on this post! That is because I’m still up at this hour, waiting for my dilled carrots to finish boiling in the canner, thereby ending my epic canning spree where I made countless jars of jams, jellies, salsas, preserves, dilled this-and-that…phew!!! Now I’ll have time to deep fry things, as per this post. These look delicious!!!

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