- You're gonna find out the secret to the crispiest onion rings. Check these out. (upbeat music) (Natasha grunts) Hey, everybody. it's Natasha of NatashasKitchen.com. Today, we are making homemade onion rings. This recipe is so easy, and they are just so crispy,
crunchy, and satisfying. Plus, there's a
restaurant-quality dipping sauce that you are gonna love. And I'm craving some onion
rings, so let's get started. (hands tapping) Make sure, make sure, make sure, if you haven't already, to
click below to subscribe, and when you do, click
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every time we post a new recipe, and you'll never miss a new one. Plus, we have Sharky hidden
in this video somewhere. I think we hid him pretty well today, so let me know in the comments
where you've spotted him. And wait, there's more. We have a special guest
star in the taste test, so stay tuned. All right. Let's make some onion rings. You'll need one large yellow onion, or you can use a sweet Vidalia onion. And I find using a serrated
knife works easiest for this. Cut off the tip to help you remove the dry
outer part of the onion. Then, slice into thick half-inch rings. Now, you wanna separate the onion rings into individual rings. You can either discard the centers or keep them and put them
into some homemade guacamole. Once all of those are separated,
we're gonna set them aside and start working on setting
up our breading stations. You wanna make sure those onion rings are nice and thickly sliced, so the breading has
something to hold onto. In the first medium mixing bowl, combine one cup of milk and
one tablespoon of vinegar. Stir that together and let
it sit for five minutes. You're basically making a buttermilk. It'll thicken slightly. Now, we're gonna add
half a cup of sour cream and whisk that together. Now to make our seasoned flour dip. In a shallow bowl, combine
one cup of all-purpose flour, half a tablespoon of fine sea salt, one teaspoon of garlic powder, and a quarter teaspoon of
freshly ground black pepper. Whisk that together
until it's well combined. All right. That's all there is to it. Now, we're just gonna dip the onion rings. Start by dipping your onion
rings into the milk mixture, making sure they're well coated. Lift that out, using your
fork to keep your hands clean, and transfer it to the flour mixture. You wanna make sure that
onion ring is evenly coated. And here's the secret. We're gonna double-dip these onion rings. That's how you get restaurant quality, super-crispy-on-the-outside onion rings. So take that for another
dip in the milk mixture and put it into the seasoned
flour one more time. This extra step is quick and easy to do, but it creates an
irresistibly crispy outside and also adds more flavor
to the onion rings. Repeat that process with
the remaining onion rings and transfer them to a serving
platter when they're done. Because these fry very quickly, I like to have all of them breaded before I head over to the stove. Unless you have a deep fryer, I recommend using a large, heavy pot such as a Dutch oven for
even heat conduction. Also, whenever you're frying food, it's smart to keep a
thermometer attached to the pot so you can keep an eye on
the temperature of the oil. This is so important for fried foods, because if the oil gets too
hot, you can burn your food, and if it's too cool, the food will absorb
extra oil and seem greasy. I'll share a link to my
thermometer in the recipe notes. Add enough oil so you
have one inch in the pot. Heat that over medium heat
to 375 degrees Fahrenheit. Then add a single layer of onion rings. Use a fork to help you
drop them in carefully and make sure you drop in the onion rings facing away from you, just
in case there's any splatter. My pot usually fits about
three to four onion rings. We're gonna cook those in hot
oil for about three minutes, flipping halfway, and fry
until the exterior is crisp and a light golden brown. Once they're done, use tongs to transfer them to a
paper-towel-lined plate to soak up any excess grease. Continue cooking the
onion rings in batches until they're all fried. If you don't have a thermometer, another way to tell when
the oil is hot enough is when you add the
onion rings to the oil, it should sizzle. Also, if they're browning too quickly, you may need to reduce the heat. Oh ho! Crisp and crunchy
homemade onion rings. There is nothing better. And I love to eat these
when they're hot and crisp, so we're gonna get to making
that amazing dipping sauce right away 'cause I am not patient enough. Okay, here we go. This is so easy. It just comes together in a bowl. You'll need half a cup of real mayo. Also, one-fourth cup of sour cream. Three tablespoons of ketchup. Two teaspoons of creamy horseradish sauce, or substitute with your
favorite hot sauce to taste. Then add a tablespoon
of Worcestershire sauce, half a teaspoon of salt, and
a teaspoon of ground paprika. Just whisk, whisk, whisk until it is well combined and blended, and you've got yourself an
awesome blossom sauce, all right? Restaurant style. It's perfect for onion rings, but it's also really good for french fries and super good in burgers. By the way, you can put
onion rings in burgers, and it is like next level. IF you wanna impress somebody, try that. Okay, so we've got our onion rings plated, and look at this dazzling pile. Pile. That's a good word. All right. Just pour that in. We're gonna serve that
with the onion rings. All right. We are ready
for this taste test. This looks so good, and we have somebody who has been very impatiently
waiting to join me. Drum roll, please!
(hands tapping) Come. Come on. Please welcome David to the show. Ahh! All right. Jump in. Pick your onion ring and take a dunk. What do you think? All right. What am I? I don't know what I'm waiting for. I'm gonna join you. - It's very flavorful. I love the crunchy outside. - Mm. Let's see. Let's see. Mm. Oh. Mm. It's so crisp. Mm. And the onion inside is perfectly tender. And I love how double-dipping
the onion ring like that actually forms a really nice, thick, and super satisfying crust. This is so good. So good. And they reheat well in the air fryer, just in case they cool down. What do you think of that sauce? - It's incredible. I love the texture and how
it tastes to the tongue. - Kind of sweet and tangy 'cause it's got that barbecue sauce, and the actual batter in the
onion rings tastes really good 'cause it's seasoned, so you don't need to do the
usual sprinkling of salt. It actually has a lot of
flavor built into these. Even if you serve them
without a dipping sauce, they're just delicious. All right, we're gonna go
enjoy the rest of these, and... - Don't forget and recommend
us to your family and friends 'cause it helps the out the channel a lot. - It sure does. Okay. Let's go eat these. - Yep. - Mm. Yummy, yummy, yummy. Okay. Hey, wait. Get back here! (beeps) (Natasha laughs) (Natasha shrieks) David! - [David] What? - Please don't make noise. (beeps) Let's start over. And we have someone who's been very... Wait. I'm gonna do it again. - [David] Wow. - Shh! (laughs)
