Beer battered onion rings are super easy to make. Like… it could be a problem, they’re so easy. These onion rings are tender, sweet, lightly coated, crispy, and flavorful. The Obsidian Stout adds a welcome depth and bite to the batter. I hope that these delicious rings meet up with a juicy burger and a beer in your near future. A perfect indulgent summer treat!
To make the sauce, whisk together the mayonnaise, paprika, mustard and beer. Make the night before or at least a few hours before so the flavors can combine together.
Heat the oil to 365 degrees over a medium heat, in a pan at least 3 inches deep.
In a bowl, whisk together the flour, thyme, garlic powder, paprika and salt.
Peel the onions and slice into 1/4 inch rings. Set the smaller inner rings to the side incase you don't want to use them.
Add the beer to the flour mixture and whisk until all of the lumps have disappeared. It should be resemble a pancake batter consistency.
Have a baking tray beside your pan lined with paper towel.
Once the oil is at the correct temperature, dip one ring at a time into the batter shaking off the excess. Gently drop the onion rings into the oil and repeat until you have no more room left in the pan. Don't overcrowd or they may stick together. I did about 6-7 at a time, depends on the size of the rings.
Cook the onion rings for about 1-2 minutes each side or until golden brown. Using tongs, transfer the cooked rings from the oil to the paper towel or cooling rack with paper towels underneath and let them drain for a few minutes.
Season them with some more salt and thyme if desired.
Repeat the process until you have cooked as many as you need.
Check the temperature of the oil frequently especially before adding more rings to cook, and adjust the heat to keep it at or around 365 degrees.
You can keep the cooked onion rings warm in a low set oven until you're ready to serve them.