Best Ever Sweet Onion Rings on the Grill-

Intro: Best Ever Sweet Onion Rings on the Grill-

Onion rings are a yummy treat that complement almost any meal done on the grill.  The bummer is that until now, making a proper onion ring at home required using a messy and often dangerous deep fat fryer.  This Best Ever Sweet Onion Ring recipe is done on the grill so you do not have to work with dangerously hot oil.

STEP 1: Ingredients

Ingredients

2-3 Sweet Onions Cleaned and Cut into about 1/2" thick rings
1 1/2 cups seasoned flour
1 1/2 cups Panko Bread Crumbs
1/2 cup Seasoned Bread Crumbs
4 Eggs
1/3 cup cooking oil of your choice

Additional Ingredients (used to taste)

Sriracha Hot Sauce
Worcestershire sauce

Seasoning for Seasoned Flour: Season Liberally to Taste 
Italian Seasoning
Salt
Black Pepper
Garlic Powder

STEP 2: Prepare the Onion Rings

Prepare the raw onion rings by letting them air dry in a colander in the refrigerator for 3-4 hours or pat dry with a paper towel before breading.

Prepare the egg bath by putting the eggs as well as a good amount of the Worcestershire sauce and Sriracha in a blender and blend on high for 2 min.  With the blender running, drizzle in the cooking oil of your choice and let blend with the eggs and sauces for an additional min.  The egg mix will help the breading adhere to the onion, but will also promote browning.  Transfer the egg mixture to a bowl deep enough for dunking the onions.

Drop an onion ring into the seasoned flour.  Give it a good shake in the flower to coat the onion with the seasoned flower mixture.  Knock any large clumps of flour off of the onion ring.

With a fork, transfer the onion ring seasoned in flour to the egg mixture, giving it a good dunk.  Drop into the seasoned bread crumb mixture

Shake the onion with the egg mixture on it in the seasoned crumbs until it gets coated well with the crumb mixture.  Coat until it gets covered as completely as possible.

Carefully transfer to a plate or a tray taking care to prevent the coating from being knocked off

Transfer plate or tray to the freezer for 30 min

STEP 3: Prepare Your Grill

Your grill should be pre heated and stabilized at about 375F.  

Create a barrier between the direct heat of the grill.  A sheet pan, or pizza pan from the dollar store works well for this.

Arrange the onion rings on the grill leaving space between them to promote even cooking

Cook for about 8 to 10 min per side until golden brown and crunchy

The less you handle the onion rings, the better chance the breading has of not falling off

STEP 4: Enjoy-

I made the onion rings on the grill to be enjoyed with burgers.

The problem is that a majority of them get eaten before they even get to the plate

You may need to double the recipe if you plan on having enough of these delicious Sweet Grilled Onion Rings to share!

Come see more unique things to make on the grill here: http://grillingmontana.com

Enjoy-

Comments

[dbrusky62]

Can I use store bought breaded OR when in a pinch?

[grillingMontana]

Yep- store bought work fine. They are slightly less satisfying but almost equally delicious-

[billbillt]

number one chop-chop...double plus good....

[mwojtylko]

Are the actual onions crunchy like a raw onion? Or is it softer like what you'd get in a deep fried onion ring? If crunchy, would softening it via boiling work?

[grillingMontana]

They break down quite wonderfully. You have to let them cook a bit longer if you want a supple interior, but the times I have made this, it worked out well. Consider trying it both ways if you are concerned and have a taste test- Oven will work well for this as well.

[mwojtylko]

Thank you so very much for the prompt reply. :) I'm very picky about my onions, as I HATE when they're raw (never understood eating them on a burger or in a salad). Next time I fire up the grill, I'll have to give this a try. :D

[ibwebb]

Sounds great! I cannot wait to give them a try...might have to make sure they get added into tomorrows dinner that I am grilling! I have a recipe that I use indoors (baking, not fried) that has Parmesan cheese (like you would put on pizza or pasta) you add into the bread crumbs. You cannot fry with it I am told because it would burn before being done, but wonder if I added if it would work on the grill. Might have to try a small batch with these. Sorry didn't mean to ramble there, but wanted to share if you want to try it. BTW got a vote from me for this!

[grillingMontana]

OM-Gosh! Parmesan is a brilliant idea for a little added flavor on the onion rings. Thinking of it, I bet a sprinkle of pizza topping seasoning which often contains parmesan, garlic, and herbs may work well too.

Thanks for the idea and the vote of confidence!

[ibwebb]

OooOOOo that does sound good! A little Paresan really does make a difference, but be careful when cooking it turns to burn quicker than other things in batter. I always think oregano is good in about anything. Something about fresh oregano in something just makes my taste buds stand up.. so I think that pizza topping season would be awesome! I just need to make sure NO FENNEL for me. *shiver* have and ex that seemed to think it belonged on everything (literally) and it just turns my stomach. No problem you earned it so glad to give it. I always love a new recipe!

[spark master]

OooOOOo that does sound good! A little Paresan really does make a difference, but be careful when cooking it turns to burn quicker than other things in batter. I always think oregano is good in about anything.

what is Paresan?

I must say I like real ones done in a batter deep fried joy. Rings are hard so thin wedges are very acceptable(to me).

If you can't make a good batter, find a Hotel that has an all you can eat breakfast with a waffle maker system. They have a batter that is sweetened with malt and it is wonderful. Many places will sell you a bag (it won't be cheap). try them, to heck with a grill.

sorry

[ibwebb]

Paresan is a typo for me. I meant Parmesan like we had said in the previous messages. Spark Master I think you are missing the point here. If you can get a good batter that holds enough so that you can cook it on the grill it will offer a whole new level of favor to them. Yet, to each their own. If you look there are several sites that have the recipe you are wanted. It is (most times) a sweet buttermilk waffle batter. Cheaper to make your own and you can tweak it a bit to make it how you want as well. I would be willing to bet your knife is not sharp if you are having trouble cutting rings. BTW no sorry needed for me if that was meant for me.

[spark master]

Actually I have made them perfect and as far as knife skills I have them (I also have a mandolin, sorta). I meant the wedges fir the unskilled or those who take a long time. I used to get wedges at Nathans Famous. Better a wedge of real onion then chopped crap at other places. Eyetalian onion rings,,,,,hmmmmm I would add back down on oregano and add some fine minced flat leaf Italian parsley.

mangia qui fait grande!

ciao

[spark master]

I mean that you should reduce or eliminate oregano. oregano is used in Italian cooking , but usually sparingly. In Sicilian "sauce" as well as the Neopolitans I am related to, it is absent, or not used except for a pinch in a large amount of sauce.

It will sully the other flavors. Sweet Marjoram , on the other hand, will add wonderful flowery taste/aroma. True sweet marjoram tastes like a flowers smell. It is NEVER bitter, if it is you have oregano. Marjoram is an annual, if it over winters, it is going to taste like oregano. Since they can inter-breed they must be the same, but like there are black/white/red/yellow/pale skinned humans there is sweet and non sweet oregano.

And all remember, taste is completely subjective, what taste good to you is fine. We may disagree, but that doesn't mean we can't learn.

Do try thin wedges, they are easy, and hold the coating better. Nathans Famous Hot Dogs were horrible (to me), the onion wedges were great.


have a great day and sorry it took me forever to respond, I was away. and my mail was jumbled. I just missed the reply/question.

[ibwebb]

Spark Master I wanted to reply to make sure you know I meant no disrespect at all with my 'sharp knife' comment. Even someone with the best knife skill occasionally has a dull knife. Personally, I like thicker onion rings. So, I get less per onion, but what I think are better with the batter to onion ratio. Yet, that is just my opinion. BTW did you mean black pepper instead of back down? I figured that is what you meant, but spell check altered it.

[xbrotherx]

Go Big Green Egg!!!!!

[pattiemelt]

I dip my fried onion rings in milk or evaporated milk, flour, milk, then cracker meal - gives them a nice crunchy crust without thick breading that you get with an egg batter. It was a recipe from a restaurant where I worked in college & they had the best onion rings in town, according to the awards they received. Wonder if that would work on the grill, too. I guess I could spray 'em with olive oil first - gotta give this way a try though. Good 'ible!

[dropkick]

Sounds great! I love onion rings and I'm going to do this soon.

I just made some Cod fillets for dinner just like that... well... except that I baked them, instead of grilling, didn't pre-freeze them, didn't use any seasoning except lemon pepper in the flour, or use any seasoned bread crumbs, and I sprayed them with olive oil before baking instead of adding oil to the egg wash.

...Okay, so it was almost totally different.

But I did dredge them in flour, dip them in egg wash, roll them in Panko Bread Crumbs, and most importantly I did it in Montana.

[longwinters]

I love onion rings thanks for posting, why do need to put them in the freezer?

[grillingMontana]

The rings went in the freezer just to firm up the breading a bit. Not crucial, but it was very warm when I made them and I felt it would prevent the soon to be crunchy breading from falling off-