Fantastic onion rings. We are onion ring experts around here and these pass the taste test. Thanks for the great recipe!!

One word: Delicious! I made these for my dad today, and he said they were just like how his own mother used to make them. He had almost forgotten about them, but now I know we'll be eating a lot of these.

Way to go Grandma! My husband loved this recipe - it's like something you'd get at a restaurant. Next time, I think I'll try replacing the white vinegar with natural apple-cider vinegar for extra tang. I don't have much experience with frying and did these in extra-virgin olive oil for a "healthier" version. I was happily surprised that there was no scorching at all with the lower-burning point oil.

Amazing - I was raised in the deep south and after following other suggestions, I found these to be better than any restaurant! Even my toughest critics couldn't stop raving about them. This is perhaps the best recipe on AllRecipes.com!

I liked these, but my boyfriend said they were just ok. We both agreed they could use some more flavor. Next time, I'll add more salt and pepper, and maybe some garlic powder and cayenne. I also had to use more than 2 cups of flour to coat all the onion rings.

this is the best thing ive made with onions i love it i love it and i will make it tmie and time again

Ilove onions but have never been a fan of onion rings. I had a ton of sliced onions left over from a picnick so decided to try this. They were great. My first batch were not as crispie as i would have liked( don't usually deep fry) so i lowered oil temp. and let 2nd batch cook a little longer. They came out much better. Thank you and because i ate so many i am going on a nice long walk

These were divine! Due to barley allergy, I used a blend of cornmeal and Arrowhead Mills white flour for the dry mix. I also added a packet of Splenda to the egg mix-this did not make it sweet, but added to the flavor. I sliced the onions thin, which made them light and crispy. I added some Old Bay to the dry mix, as well as a touch of basil. On the recommendation of another reviewer, I salted the rings after, instead of adding the salt to the mix. These onion rings are delicate and delicious and will be enjoyed frquently around here!

Easier than my other onion ring favorite recipe so this one wins, and the flavor is better.

we like this recipe so much.when we start to cook onion rings,we fill a big plate with it and eat till banging :) the only desadvantage of this meal is leftovers.i offer u to finish all at once when u cook coz next day all delicous taste dies.it becomes like sponge and non-crispy

This is a wonderful recipe if you make a few of your own additions. I did as a some of the other reviews suggested and used Bisquick instead of flour. I also added a bit more salt and pepper, and threw in some Louisiana Cajun Seasoning. I also sliced the onions pretty thin - I like the more shoestring like onion rings. Oh my gosh, they were so so good. My husband, who doesn't even really like onion rings, ate himself silly. So did my 6 year old daughter. I can tell this will be a much requested recipe.

Simply AWESOME! Better than my favorite restaurants onion rings!! So good!! Thanks for this recipe.

Unfortuantly, I didn't care for this recipe at all. It was very bland and bready, instead of crispy. I'd advise, if someone does like the bready type of onion rings, add some more spices to this to make it less bland. It was my first time making onion rings, and I was pretty excited about it...luckily, while grocery shopping, I bought a onion ring batter mix just in case I didn't find a recipe I liked. Sorry, but I just didn't find this recipe to be very good.

Wonderful!! These were the perfect onion rings. The only changes I made was to add about a teaspoon of seasoned salt to the dry mixture and about 1/2 t to the wet. I used a blended peanut/safflower oil and they were light and flavorful. Definite keeper!

I have used this recipe before and loved it! We get pre-sliced raw onions from a local BBQ place, and we never eat them, so I have started using them to make onion rings (no cutting the onion--what could be better???). I do add a sprinkling of Italian bread crumbs to the batter, but otherwise follow the recipe. Thanks so much for the post! Grandma + Southern = perfection! (: (: (: