Tuesday, June 24, 2014

Homemade Vidalia Onion Rings

FRESH HOMEMADE ONION RINGS seem like such a delicacy at our house, a rare and special pleasure. The arrival of the summer's Vidalia onions are cause for such a celebration.

Ordinarily, I am not fussy about the way others pronounce words. Not even my own name, and you cannot believe the variety of ways people can say, "Rocky". But when it comes to the South's, specifically Vidalia, Georgia's beloved sweet onion, I'm afraid I get a little defensive.

The name, Vidalia, is NOT pronounced vee-doll-eea with the head tilted back ever-so-slightly, chin jutting forward, eyebrows arched while the nostrils flare imperceptibly. The word Vidalia is said like so: VIE-DALE-YA and it is spoken with a smile.

I make a batter, dip the onions, then pan fry them, in a single layer, in shallow peanut oil, in a black iron skillet. Have you ever bitten into an onion ring and the entire onion slice pulls away from the crust? It happens when they are deep fried in oil that is too hot. The outside browns before the onion has a chance to cook. Not these onion rings. The batter adheres well and forms a crispy crust which encases the sweet and tender Vidalia onion slices.

Home Made Vidalia Onion Rings
3 large Vidalia onions
1/2 cup flour
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. baking powder
1 egg, well beaten
1/2 cup milk
Cooking oil for frying

Wash and peel onions and cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour, salt, pepper, and baking powder. Whisk together the egg and milk. Add milk mixture to the flour mixture and blend well.

Dip onion rings into the batter and fry in a single layer in shallow, hot oil, in a large skillet. Once golden brown on one side, flip over and continue frying on the second side. Remove to paper towels to drain.

Serve hot.


  1. These look wonderful, Rocquie. I love me some VIE-DALE-YAS! Yes, I'm from the South.

  2. Rosie, I have been loving on quite a few Vidalias lately. Perhaps you will make some onion rings for your Hawthornlettes? Thank you for your comment. --Rocquie

  3. I haven't made my own onion rings in years and years. One of those dangerous foods for me -- I just can't stop eating them. I need to make these just so I can say VIE-DALE-YA. With a smile on my face, of course. ;-)

    1. John, I cook ONLY the amount of onion rings for reasonable servings, otherwise we would eat and eat and eat them. Can you get Vidalia onions? If so, enjoy! And thank you for your comment, she smiles. . . Rocquie

  4. Wow, these onion rings look good. I love sweet onions, here we have the Walla Walls sweets. They are not as good of a "keeper" as regular yellow onion, but so worth seeking out. PS good to know I was pronouncing Vidalias mostly correct!

    1. Melynda, yes I have heard of the walla walla onions. The Vidalia onions are also quite perishable, which is why we only have them seasonally. Thank you for your comment, Rocquie