Guinness Week: Stout-Battered Onion Rings Recipe


I've noshed on any number of beer-battered onion rings, but they usually don't really truly taste like beer. Any bland beer can help to keep them light and crunchy, but why not up the ante and use a beer with more flavor? The stout-based batter on these onion rings makes them much more flavorful. Throw in a little spice, some tangy mustard, a touch of honey for sweetness, and the package is complete.

These onion rings couldn't be easier to prepare. That is, as long as you're up for hanging out with a pot of hot oil for an hour or so while you daydream about biting into a crisp, hot onion ring.

Or use my tactic and selflessly dispose of any "too small" or "slightly misshapen" results—those just aren't fit for serving to others anyway.

Recipe Facts

Active: 60 mins
Total: 90 mins
Serves: 6 to 8 servings
Makes: 30 to 40 onion rings

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  • 4-6 cups canola oil, for frying
  • 2 large onions
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1/2 tablespoon pimenton or hot paprika
  • 1 (14.9-ounce) can of Guinness
  • 2 tablespoons dijon mustard
  • 1 teaspoon honey
  • Kosher salt


  1. Fill pot with oil 1 1/2 inches deep. Heat oil over medium-high to 375°F. Prepare a baking sheet lined with paper towels and a wire rack for finished onion rings to drain. While oil is heating, trim ends from onions, peel, and cut crosswise into 1/2 inch thick rings. Gently separate rings, discarding innermost rings and broken pieces.

  2. In a large bowl, whisk flour, cornstarch, baking powder, and pimenton. In a small bowl, whisk together beer, mustard, and honey. Add wet ingredients to dry, stirring well to combine. Dip onion rings into batter a few at time, turning to coat thoroughly. Shake off excess batter and carefully lower into hot oil. Cook until dark golden brown on each side, 2-4 minutes, turning halfway through. Remove with a wire strainer to prepared wire rack, sprinkle lightly with salt while hot.

  3. Continue to fry onion rings, pausing in between batches to allow oil to return to 375°F. Serve immediately. Allow oil to cool completely before straining and storing.

Special equipment

Large heavy-bottomed stockpot or Dutch oven for frying, frying thermometer

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