Beer Battered Onion Rings with
Creole Mustard Dipping Sauce


Batter and Onions

  • 1 1/2 cups flour
  • 1 1/2 cups beer, chilled or at room temperature
  • 2 sweet onions
  • Vegetable oil for deep frying

Dipping Sauce

  • 3/4 cup Creole mustard or other spicy, whole-grained mustard
  • 1/3 cup honey
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Louisiana hot sauce or to taste


  1. Batter: Thoroughly whisk together flour and beer. Let the batter stand, covered, at room temperature for at least 3 hours.
  2. Dipping Sauce: Thoroughly whisk together the mustard, honey, Worcestershire sauce and hot sauce; reserve, tightly covered, in the refrigerator. Return sauce to room temperature before serving.
  3. Prepare onion rings: Heat oven to 200 degrees F. Line a baking sheet or jelly roll pan with paper toweling; reserve.
  4. Slice onions 1/4 inch thick. Separate into rings; reserve.
  5. Pour 3 inches of oil into a large frying pan; heat to 375 degrees F.
  6. With metal tongs, dip a few onion rings into batter, then carefully put them into the hot oil. Fry, turning the rings a couple of times until golden brown. Remove from oil, put rings on the reserved towel-lined pan. Put onion rings in oven; keep warm for up to 1 to 2 hours.
  7. Continue until all the onion rings have been used.
  8. Serve with dipping sauce.

Makes 6 servings

Source: OSO Sweet Onions