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Onion Strings

Posted by Ree
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Please note: This is one of my all-time favorite recipes. Thank you for listening.

But lawsy mercy, ladies and gentlemen. I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. Yes Siree. Right next to homemade sweet lime pickles and Tiramisu.

No, I’m not pregnant. But thank you for asking.

Making these fried onions is so simple folks, but there are two crucial steps. No, wait…three. First, you must slice the onions quite thinly, which requires both a sharp knife and a steady hand. (Note: please, if you don’t have one, buy yourself one very good, very sharp knife, and take good care of it. A sharp knife is as important in the kitchen as butter, and you can quote me on that one.) Second, you must soak the onion slices in buttermilk for at least an hour before frying. Third, you must ensure the oil is at a temperature of 375 before throwing in the onions. I won’t tell you the precise reasons for the Previous Three Demands, because that would take a lot of time and it doesn’t really matter why, does it? Knowing the reason why wouldn’t make it any more or less so, and wouldn’t you rather spend that precious time actually gettin’ your hiney into the kitchen and making these delightful little wonders?

And besides, I don’t really know the reasons. So let’s just make ‘em, okay?

The Cast of Characters: Onion, Buttermilk, Flour, Salt, Pepper, Cayenne Pepper, and Canola Oil.

Begin by peeling a large onion and slicing it very, very thinly.

Notice that you can see the knife through the onion slice. That means it’s thin enough.

Next, separate the onion slices into rings and place them into a shallow dish.

Measure 2 cups of buttermilk and pour it over the onions.

You can use milk, too, if you don’t have buttermilk handy. OR, you can make your own buttermilk by adding a couple tablespoons of white vinegar to just under 2 cups of milk. Try it! You’ll feel like a Pioneer Woman. Or, if you’re of the male persuasion, a Pioneer Man. I don’t want to cause any conflicts here.

Now press the onions down so that they’re as submerged as possible. (Don’t worry: they don’t need to be swimming in the stuff. Just make sure they’re all at least touching the buttermilk.)

Next, add 2 cups flour to a bowl.

Add a scant (a little less than) 1 tablespoons of salt.

Now grab that pepper grinder out of your three-year-old punk’s grubby hands—hypothetically speaking, of course—and start a-grindin’!

Really go for it, my wonderful friends. Now’s not the time to practice restraint.

And what’s restraint, by the way? I’ve heard the word spoken, yes. But I’ve never really known what it means. And I sure haven’t ever practiced it. Nope, not in my kitchen.

Now grow a set of cajones…or kahunas…or coyotes…or criminis…and grab that Cayenne Pepper, baby. And listen, it’ll take a good dose before it starts to hurt. I’d say I used 1/4 to 1/2 teaspoon. The spice makes it nice!

Criminis? Ewwww! I’m sorry for that visual.

Stir the flour mixture together with a fork, and set aside.

Next, pour 1 to 2 quarts of canola oil into a pot. I use a stainless dutch oven. But you don’t have to.

And this is important: do you have a candy/oil thermometer? They’re not very expensive and can be quite indispensable when it comes to measuring the temperature of oil. And when it comes to frying, the temperature can be very important. After a lot of practice, you’ll get a feel for the look and behavior of the hot oil, and can probably guess when the time’s right. But it never hurts to measure, just to be sure.

I just hook the thermometer to the side of my pan and make sure the tip is totally submerged. (Most candy thermometers come with a clip.)

Turn the stove to medium high, and just watch the mercury climb. It’ll take several minutes to get to 375.

It’s already up to 300, so I’m going to start getting some onions ready. I can’t stand the wait. I’m hungry, I tell you—HUNGRY.

With tongs (or your fingers), remove a handful of onions from the buttermilk and place into the flour mixture.

Stick ‘em in there, roll ‘em around, do whatever you need to do to coat them with the flour. Then remove them…

And give ‘em a quick tap on the side of the bowl, just to shake off the excess.

Now the oil’s ready, so I took out the thermometer.

Onion straws are within reach! Oh boy, oh boy, oh boy.

Just plunge the onions into the oil, and please don’t burn your fingers to bloody, melty stumps or I’ll feel reeeeeeeal baaaaaaad.

With a spoon, just fiddle with ‘em a little bit to break them up. And sure, toss ‘em around a little if you’d like. And whatever you do, don’t leave the stove. The onions cook in no time flat.

Have a plate lined with several paper towels standing by, and take out the onions as soon as they’re nice and golden…

Then place them on the paper towels. Oh yeah, baby. Oh, YEAH.

Now, just keep repeating, coating small batches of onions in the flour mixture…

Plunging them into the hot oil…

And draining them on the paper towel.

I love saying the word “plunge.” Mmmm, it just makes me feel…oh, what…um…elated? Satisfied? Disturbed?

Yeah, that’s it. Disturbed. I think I’m in touch with that emotion.

(And by the way, that’s NOT my hand grabbing an onion straw. I would never sample one of my home-prepared dishes before first properly removing my apron, tying a ribbon in my hair, and joining my family at the dinner table, which has been draped with a starched tablecloth of 50-50 fabric and set with my finest everyday earthenware.)

Anyway, by following my directions above, you’ll soon have this. Very crispy, very light, extremely flavorful onion strings/onion straws/onion rings, whatever you’d like to call them.

And anyway, you don’t call them. You EAT them. And here are some of the many ways you eat them:

* Beside a delicious rib-eye steak
* Next to thick, juicy hamburgers
* On top of creamy mashed potatoes
* With a spicy southwest dipping sauce
* OR

Alone. Which is exactly what I did 7.8 seconds after that final photo was snapped. And I loved every single minute of it. You will, too!

Lotsa Love,
Pioneer Woman



Onion Strings

Prep Time:
Cook Time:


  • 1 whole Large Onion
  • 2 cups Buttermilk
  • 2 cups All-purpose Flour
  • 1 Tablespoon (scant) Salt
  • 1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper
  • 1 quart (to 2 Quarts) Canola Oil
  • Black Pepper To Taste

Preparation Instructions

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

Eat before your family sees them.

Repeat with another onion, because they’ll be really mad they didn’t get any.

Posted by on March 30 2008



Brooke in WI On Sunday, March 30 at 8:31 pm

 YUM!!!!! I don’t really like onions, but I’ve eaten them like this before and they do go fast. They are soooo yummy. Thanks for showing the real way to make them up. Can’t wait til I get home from the store tomorrow.


April in CT On Sunday, March 30 at 8:38 pm

Man oh MAN!! Those next to the MM sandwich on a plate are in my VERY near future! Thanks Ree


LadySkyeFyre On Sunday, March 30 at 8:40 pm

 Oh, these look fabulous! Thanks for sharing. I’ll certainly be making these next weekend.


Linda F. On Sunday, March 30 at 8:42 pm

These definitely go on the list!
Now help me out here: how do you buy a good knife. Obviously they aren’t all created equally. Any hints or tips? And how do you keep it sharp once you’ve bought it. Do you sharpen your knives occasionally? Thanks!


Julie On Sunday, March 30 at 8:43 pm

I can’t wait to try these! I think I’ll make them for dinner tomorrow night. Thank you!!


Natalie in TX On Sunday, March 30 at 8:47 pm

 nom nom nom


NonnieM On Sunday, March 30 at 8:54 pm

 Those look great. I want some NOW!

I really have a hard time cutting onions, though. I bawl my eyes out. I need a sure-fire method of preventing that.


JoAnna On Sunday, March 30 at 8:58 pm

I’ve always wondered how to make these sweet babies. I’m going to do it this week. Yum!


EP On Sunday, March 30 at 9:00 pm

recently stumbled onto your site looking for a lasagna recipe and read through all the recipes in one day.
love your site and the new look!


Cheryl On Sunday, March 30 at 9:01 pm

You make this look so easy. Or, I should say, your tutorials bring everything down to earth and let us see that it’s really easy to make food we might have shied away from. I’d love a heap of these onions on top of a juicy steak right about now. Yum!


Carin On Sunday, March 30 at 9:07 pm

 Need steak… onions…… NOW

Your pics are awesome, tutorial easy, you make me want to get in the kitchen now!


Jennie W. On Sunday, March 30 at 9:18 pm

 I thought I was the only one who loved these! I can hardly wait to try them. Maybe for breakfast tomorrow!


Julie at Elisharose On Sunday, March 30 at 9:31 pm

Man, oh, man. There used to be a restaurant in town that served up a plate of these like some restaurants serve up chips and salsa. They were divine. I have made them myself, but I didn’t use the buttermilk. Mmm. I’ll have to try that.


Colleen On Sunday, March 30 at 9:36 pm

God bless you. I can’t wait to make these. Probably the best food in the whole world. thank you for sharing.


Fig On Sunday, March 30 at 9:44 pm

 You’re inspired. I’ve been wishing for a great fried onion recipe so I could try making one of our favorites at home. I can’t wait to give this a shot!


Rachel On Sunday, March 30 at 9:52 pm

NonnieM, try a mandoline.


Laurie On Sunday, March 30 at 9:54 pm

 Can’t wait to try these tomorrow. Lucky for me, my boys don’t like onions, so that means MORE FOR ME!!! I have found those glasses you can get at the hospital (nab a pair on your next ER visit, or if you have a nurse friend) are great to keep in the kitchen when cutting onions. They have a bottom and sides that keep the liquid from getting in your eyes. I tried the old trick of cutting the onions under water, but couldn’t hold my breath that long.


Michele Stevenson On Sunday, March 30 at 9:57 pm

 These look wonderful—makes me VERY tempted to blow my diet. Here is a recipe that my Mom and Dad have used for years to batter and deep fry anything that will sit still. Seriously, it is super easy and THE BEST on any veggie. In the summer we use this on fresh zuccini strips, mushrooms, onion rings and even fried green beans (yep, you can make them unhealthy :). Try it–you’ll like it.

Beer Batter for deep frying

1 1/2 cups all purpose flour
1/4 to 1/2 cup paremesan cheese–plain old Kraft :)
1 can of beer

stir together with a wisk, cover with a cloth and let stand at room temp for at least 3 hours. Stir well, dip your veggies in to coat and fry away. Just be sure you’ve patted the veggies dry or let them air dry after washing. Hope you like it! Michele


Lydia On Sunday, March 30 at 9:59 pm

 Mark’s Feed Store, a local chain in Kentucky, serves these as a popular side dish. That’s where I first tried them — called “onion straws” there — and fell in love! So wonderful, and now I can make them at home. Thanks!

And your new site looks great!


Gabbachoo On Sunday, March 30 at 10:12 pm

Wow, I was just thinking of onion rings while reading through some of your other recipes. Thank you thank you!! I’ll be making these tomorrow morning…for breakfast.


Allie On Sunday, March 30 at 10:17 pm

I can’t believe that there are only 20 people before me!! Whoo Hoo! These look fantabulous! I’ll make them even though I’m on a diet. A diet that your site induced thank you very much. I love everything I’ve made from your site, and it looks great by the way!


hasmin On Sunday, March 30 at 10:38 pm

 Yummers! will be making these delectable (as MS would say) looking awnion rings soon…real soon!!! Thank you.


JAG On Sunday, March 30 at 10:40 pm

 Oh Ree these would be really good in a horseradish dipping sauce! I hate onions but I like onion rings. I’m weird like that. My husband hates tomatoes but likes ketchup. We all have our “quirks.”


Brooke in WI On Sunday, March 30 at 10:49 pm

 Nonnie M, try lighting a small votive candles near where you are slicing onions, it will help to burn off the gas the onions give off. (at least that’s what Martha Stewart said this week on her show, never have tried it)


Kristin On Sunday, March 30 at 11:01 pm

This sounds like something fun to make – totally unexpected! I bet it will be a hit with the husband…hmmm I just read this blog on how to make butter and the by-product is buttermilk. Buttermilk is used in this recipe. I could use the excuse to make butter, so I can make buttermilk, so I can make fried onions. Now why does that sound logical??? hahahaha



Ivy On Sunday, March 30 at 11:08 pm

I really dislike the canned french fried onions, but i love fresh onion rings. I may have to give these a try one day when my husband is working late (he dislikes onions in general…. except in French Onion Soup, which is all onions. I think he’s a little weird, but i love him anyways. *shrug*)


Kristy On Sunday, March 30 at 11:27 pm

These look fantastic! Although I have a good, sharp knife, my knife skills aren’t as good as yours, so I think I’ll use my mandoline and give this recipe a whirl.

Thanks for another great one, Ree!


SusanL On Monday, March 31 at 1:22 am

 I love onions, particularly cooked ones :) I haven’t tried to make my own onion straws/strings/rings in years because they always absorbed too much grease; I think this was because I didn’t have my oil hot enough. Anyway, I think I will try again to make my own, once I’ve bought a new stove and finished my kitchen remodeling.

Brooke in WI, I’ve used the candle trick several times and it definitely helps.

PW, I hope you will do a post on your kitchen tools in general. I’m going to be replacing a lot of my pots, pans, utensils etc and would be very interested in what you have to say. Plus, I know there would be some good suggestions and tips in the comments if you do. ;)


gail On Monday, March 31 at 4:22 am

 i heart onion rings..i hope you can also share a good dip for this. thanks!


Pat On Monday, March 31 at 6:37 am

 I love onion strings! Thanks so much for sharing this! Do you have a dip recipe to share too??????


Kymra On Monday, March 31 at 6:47 am

 I love onion rings.

About 10 years ago I bought an electric frying pan from Farberware because it’s so easy to regulate the tempature when frying with oil. I could never get it right on the stove.

When working with onions this is what I have done for years that does’nt cause tears ( hey I rhymed)!
I store the onions in the fridge. I know they tell you not to do that, but I use onions all the time so they are’nt sitting there a month. And I don’t buy the smaller onions that come in a 5 lb. bag, I use the Vidalia or sweet onions, the big ones. The kind Ree has in this recipe.

Just my tip for the day, hope it helps someone!


Laura S On Monday, March 31 at 6:55 am

 This is one of my favorite things to order at restaurants. I’ll just bet that the homemade ones are better. I love onions and this is one of the best ways to eat them.


Miz Booshay On Monday, March 31 at 7:17 am

 Oh man.

I’m with Laura S. I often choose which restaurant to go to by the quality of their onion “rings” or onion “loafs”.

These look perfect!


Cheryl in Nebraska On Monday, March 31 at 7:25 am

My mouth is watering for these and it’s only 7:30 am..they look great! Thanks Ree


Helen K On Monday, March 31 at 7:36 am

If only i wasnt on a diet!!!!!!!!!!! 


Maria On Monday, March 31 at 7:45 am

 My husband is going to love this one. Thanks, Ree.

@NonnieM: Have you tried putting your onions in the freezzer for a little while before you cut them.


LeeAnn On Monday, March 31 at 7:57 am

 @nonniem – If you have terribly sensitive eyes, no tricks will really help you. Years ago I worked in a deli and sliced 50 or so onions each morning. One of my co-workers had very sensitive eyes. He wore his motorcycle goggles, and was fine. If you go to a sporting goods store and get an inexpensive pair of swim goggles with a good seal, you’ll be able to cut onions with abandon.

A good, sharp knife in addition to the other suggestions in the comments will help with the onion vapors.

Ree – I do believe that the buttermilk was the first lowfat item I have seen in one of your ingredient still-lifes. I hope this is not the beginning of a trend. :)


NonnieM On Monday, March 31 at 8:21 am

 Thank you all so much for the suggestions! I will look into trying some of them. (I had been looking for an excuse to get a mandoline. LOL)


Amy in PA On Monday, March 31 at 8:21 am

 I am a huge onion junkie, and you have no idea how happy you’ve made me. Y’see, I’ve long since retired my cream-of-mushroom-soup green bean casserole, and I’ve always secretly lusted for those fried onions on top of their current replacement. My husband, however, doesn’t want that. Now I have some sexy-looking onions to top on my half of said casserole.

Oh, and the word plunge? Plunge = indulgence.


Karen (Pediascribe) On Monday, March 31 at 8:37 am

I know, you’ll probably be sad for me when I tell you this…..but I have NEVER fried anything like this at home. Mostly it’s because I just have NO idea what I’m supposed to do with “1-2 quarts of canola oil” once I’m done with it. I mean, I can’t really pour it down the drain (septic tank) and I suspect it’d be a HUGE mess to pour into the garbage and it’d take no less than 8 rolls of paper towels to sop up the mess.

Help me, Pioneer Woman, you’re my only hope. :) 


Dannyboy On Monday, March 31 at 8:38 am

Great website, I’m going to add the Onion strings to the Ribeye streak I going to make this weekend. One question on the ribeye recipe picture on your website…. is that steak from the Longhorn that trespassed on your property??


Natalie On Monday, March 31 at 8:40 am

I can tell these will be yummy… thank you from the heart of my bottom.


Kris from NJ On Monday, March 31 at 8:45 am

Did you have to post this recipe? I just love, love, love these things! Not good for my diet!

Can’t wait to try them.


Tammy On Monday, March 31 at 8:50 am

 To Karen (pediascribe): If you’ve used the entire contents of your oil container, you can just pour it back in there (provided you let it cool for a bit). Another idea is to pour off the used oil into an empty tin can. Once it solidifies you can throw it away.

Ree, do you have a preference on what kind of onion you use? Just curious. Can’t wait to try these!


Jill S. On Monday, March 31 at 9:27 am

Now this. THIS is what is missing from my life today. Can’t think of a better way to celebrate being DONE with my book a day early.


Darlene On Monday, March 31 at 9:35 am

Oh Ree, Ree, Ree…….my mouth is a waterin’. I will be making these tonight. In fact, I will plan our dinner around these little bits of deliciousness.

Do you happen to have a recipe for Spicy Southwest Dipping Sauce?? Cuz I’m a needin some!



Ani On Monday, March 31 at 9:36 am

 these look fantastic! I cant wait to try them. My husband hates onions but I can share them with my 16 month old who likes the onion straws from Ruby Tuesday so I am sure he will like these as well.


SusanL On Monday, March 31 at 9:38 am

 I forgot to ask last night, but what are sweet lime pickles?


amanda On Monday, March 31 at 9:43 am

 Where is the recipe for the thyme bread? I can’t find it on your new site. Did I just overlook it? Thanks


SoMo On Monday, March 31 at 9:48 am

 I think I will leave these to the professionals. Me and that much hot oil don’t mix well. However, did anyone mention that you can get the thin slices quicker and easier by using a mandoline. They save fingers and sanity.


Beth On Monday, March 31 at 9:50 am

 I’ve been making this recipe for years. I also make regular onion rings this way. They’re pretty addicting and wonderful!


YDavis On Monday, March 31 at 9:57 am

 That’s exactly the way I make it! They sure are delicious. I love topping these onion strings on hamburgers.


Emily On Monday, March 31 at 9:58 am

Those look soooooo good! You might even inspire me to get over my terrible fear of frying just to try them…


Raising Country Kids On Monday, March 31 at 10:04 am

Fried onions should be one of the main food groups.


mosheep/Denise On Monday, March 31 at 10:33 am

 Yum yum!

Can’t wait to try these.

They look so good.



Janet On Monday, March 31 at 10:37 am

Ooo, yum! Have you tried using a slicing mandolin to cut the onions? They are not expensive and will whiz thru onions in no time. You just have to be careful coz that puppy is sharp!


Jane On Monday, March 31 at 10:38 am

 These look WONDERFUL!
And it looks like its faster than regular onion rings.
I may just make these tonight!


Pam On Monday, March 31 at 10:43 am

OK- I’ve lurked for about 2-3 months on your awesome website, and I have wondered this after checking out your recipes (and cooking about 2-3 a week, which, by the way, the mystery rolls are delectable!)- what kind of knife do you have, because I notice that it looks like a real professional, bona fide, chef knife that REALLY cuts- not just a kitchen knife that you saw back and forth to perforate through whatever you are trying to cut!!
I read your recipes religiously in the morning while my fourth graders are completing their warm-up activity (I’m a GASP public school teacher!) and write out my grocery list because I am gonna think about that recipe all day long, salivating, and just HAVE to buy the ingredients on the way home and make it THAT night! sigh…….. looks like it’s onion rings tonight! yum yum…..


Kim W On Monday, March 31 at 11:07 am

 One word…WOW!

Blessings from Ohio…


Esther On Monday, March 31 at 11:10 am

Ree, these look soooo delicious, definitely will try them soon! Your site looks fantastic by the way!


Annemarie On Monday, March 31 at 11:21 am

 These are a thing of beauty…can’t wait to try them!


kitty On Monday, March 31 at 11:24 am


These are sooooo scrumptalicious!


Heather On Monday, March 31 at 11:37 am

You are positively evil. Going to go make some of those today… and a beef roast….



Flourgirl On Monday, March 31 at 11:55 am

 AMANDA… find the Buttery Thyme Bread, go to Sides…on the left hand side of the screen, then go over to Breads. The recipe you’re looking for follows the Mystery Rolls.


Leslie On Monday, March 31 at 12:16 pm

 I use this basic recipe for Fried Pickles too. Except I use corn meal instead of flour, and man, are they TASTY.


Susan in Colorado On Monday, March 31 at 12:33 pm

 I AM pregnant (okay I am an OLD preggo woman) I don’t know how it happened but it did and by golly I am making these and I am gonna eat every last bite. Thank you very much!! Maybe even followed by some cookie dough ice cream. YUMMY.. :)


Laura On Monday, March 31 at 12:35 pm

These look delicious. And to counter the comment in another post, I think you should feature the: slicing, chopping, mincing or otherwise altering onions with a knife in any food post that you can get away with it!

But, not tiramisu…

Seriously, those look good.


Misty On Monday, March 31 at 12:48 pm

 I’ve been lurking for quite some time too…and enjoy your entries very much!
I just have to ask – what’s the deal with soaking the onions slices in buttermilk? I’ve never heard of that before and iI’ve made onion rings many times.
Slicing onions doesn’t bother me, but I’ve heard it makes a big difference if you keep your mouth shut (no talking) and breathe through your nose only.
As for knives, Henkels makes some awesome knives… the ones with the two little ‘men’ on them (can’t remember what they are called) are what I have and I wouldn’t trade them for any others. (Yes i’ve tried others but they don’t even compare!)


Wendy Krueth On Monday, March 31 at 12:52 pm

 Yummmmmm! I will be definitly making these as soon as possible. Great new sites too…love the new look.


Sherri On Monday, March 31 at 12:54 pm

 Like some others, I too have been too afraid to deep fry. Also,what do you do with the leftover oil, how do you dispose of it? It sure looks good,though(The onions,that is!)


Melissa On Monday, March 31 at 12:55 pm

Girl, I can’t wait to try these!!! I made the stuffed jalpenos and everybody LOVED them!!!


Aunt Jo On Monday, March 31 at 12:58 pm

I just wanted you to know it’s your fault I weight 967 1/2 pounds.

Thanks for the recipe.:)


Melissa On Monday, March 31 at 1:48 pm

 Well, I *am* pregnant and dang, those look good! I ditto the pp about them being served with the MM sandwich. Sure to put 5 pounds on me overnight!


kat On Monday, March 31 at 1:48 pm

 OMG. what are you doing to me and this weight i’m watching. haha. not really.

but serious. will you please create a section titled “PW works out” – that would be great. ;)


Debbe On Monday, March 31 at 1:52 pm

I love this recipe! I’ve already tried it and it’s delicious! Every single bite is so crispy! The only thing is I ended up with this… sludge? from the excess flour, even though I was very careful not to get any in (I guess it fell off the onion rings). It took a while before I realised and by that time the flour had settled to the bottom and was actually burnt (gross). The onion strings were still delicious. Does anyone have any tips?


Eli On Monday, March 31 at 1:54 pm

Ok, I need to de-lurk to say how much I LOVE the re-design!!!! I know how much work it takes to really plan out and forsee every detail on a website, and you and OMSH have done such a great job. I am loving the addition of a Home and Garden section and cannot wait to see it fill up with with goodies :-). I also must admit I have a major girl-crush on you– lame, i know, but so true. Thanks so much for sharing your life with all of us and giving me something fun to look forward to everyday!

*also, i am totally drooling over those onion strings. I am a fan of all things fried!


Laura On Monday, March 31 at 1:58 pm

 Oh Wow! Im going to pull out the deep fryer that my dd Emily bought for her dad a few yrs ago to fry fish in so that it wont stink up everyones clothes and hair till knigdon come! Its got a built in thermometer and all that jazz! Ill let you know how they turned out!


Anna On Monday, March 31 at 2:13 pm

Lime Pickles??? Oh, Ree!!

Please, oh, please, share your lime pickle recipe with the world. Think of it as a random act of kindness, and just post that recipe!!! The recipe on the Mrs. Wage’s package really is just fine, but I’m dying to know how you interpret it, to see if perfection can be improved on.

I don’t bother making other kinds of pickles, mostly because lime pickles are so great.


michelle @ TNS On Monday, March 31 at 2:17 pm

this is just how i make onion rings, and they are DAMN TASTY. you did remind me that i have to get the edge on my favorite knife re-ground.

i like to eat my onion rings with i this.


Shawna On Monday, March 31 at 2:45 pm

 Yum! I just love your website, already made the lasagna and carrot cake for my man, in hopes of a marriage proposal of course. Maybe this along with some filet mignon will do the trick.


Becky On Monday, March 31 at 2:53 pm

 WOW! Those look so good & easy to make! Thanks!!


mary s On Monday, March 31 at 3:07 pm

 There is nothing quite as tasty as a homemade onion ring…and those look thin and crispy. A joy to behold.


mary s On Monday, March 31 at 3:08 pm

 I want to dip them in remoulade…or the great sauce they make at the NC state fair


nancypants On Monday, March 31 at 4:21 pm

Will I go to hell if I serve them with or on your most scrumptious looking noodle salad, which I’m already planning on topping with beef tenderloin strips (or something like that)? Even though I haven’t had the salad yet something deep down tells me these wouldn’t exactly clash… I hope I’m right because I think I’m going to try it.


Jan Maniatis On Monday, March 31 at 4:25 pm

 PW: you are my hero!!! I love your recipes, love the great directions, love the results, love the site. Thanks for fun and inspiration — keep it comin’ Jan


Aleisha On Monday, March 31 at 4:32 pm

 YUM!! I live in Italy, and I have been craving these since I got here. I sure do miss good ole American fried food…lol I will be heading to the nearest veggie stand in the morning to hunt down an onion, cuz I am drooling something fierce right now. Thanks a bunch!


Michelle in Louisville On Monday, March 31 at 5:01 pm

OMG my husband is going to love you! He’s already requesting every Sunday for me to make your PDG, now we already have burgers on the grill and these babies on the menu for this weekend!! Yummy!!!!


Jeanie On Monday, March 31 at 5:35 pm

 Seriously, how is one supposed to not get fat cooking this stuff?? Ree must eat salads except for once a week when she makes this stuff she blogs about.


Shan On Monday, March 31 at 5:44 pm

Made these tonight… my husband and the kids wolfed them down! They were incredible!


Dani On Monday, March 31 at 5:53 pm

OME!! I’m sooo hungry now!! I have to bully my mom into making some of your food soon, i’ve tried to get her to read your blog, Ree, but she never gets around to it. *sigh*
And Jeanie: I’ll bet Ree lives off of salad and protien shakes except for when she updates the cooking blog!! Haha! ;)


Leah On Monday, March 31 at 6:50 pm

Super yummy and very easy to make! I made some Bloomin’ Onion sauce to go along w/ them. YUM!


Kelly On Monday, March 31 at 7:01 pm

 Ree, these were fantastic! I cooked these with burgers for dinner tonight, and my husband, who won’t touch an onion, ate more than I did! These are perfect! I’m going to use the same recipe the next time I make fried pickles (my true weakness)!


gEE On Monday, March 31 at 7:37 pm

I called GaGa and told her we will make these the next time she comes out. She said “Oh, GOOD…I love onion rings!!”


sooz On Monday, March 31 at 7:46 pm

 Ok..I made these today. My oldest punk was standing right over my shoulder while I was reading through the recipe and said “Come on Mom, you gonna be outdone by that Pioneer Woman lady.?…Let’s show her how we do it DOWN TOWN”..I told him you were from L.A. He said, “Of course she’s from the city, pioneer women don’t have time to blog.” What a manipulator, huh? I complied and am sure glad I did..they were REALLY good! I strained the grease back into the bottles they came out of, and am only short about 1/4 cup…and I’m sure half of that was soaked into the paper towels that I drained the onions on. Amazing!


Robin On Monday, March 31 at 8:24 pm

 Wow, those look awesome!!! I will be making these soon for sure!


verna On Monday, March 31 at 9:06 pm

in Canada we have a steakhouse called the Keg , i think these must be the onions they serve with their steak, thanks for the recipe


Catzeyes On Monday, March 31 at 9:43 pm

Oh my God, I made these tonight with meatloaf and they were to die for!. Thanks so much for sharing.


Bridget On Monday, March 31 at 10:02 pm

 My whole family loves me today! We had burgers and onion rings for dinner. The onion rings were excellent and looked nearly as perfect as yours!


Alecia On Monday, March 31 at 10:14 pm

 I have admired your site for many months, recommended to many of my friends and yet, alas, haven’t been able to find the time to make any of your eye candy dishes. Tonight, however, the tide changed and my son (13) saw the picts of the onion straws and insisted we make them for company tonight. Normally I wouldn’t try a brand new recipe out on guests but I knew in my heart, correction — he knew they would be delicious and man oh man where they ‘da bomb baby!!!! A HUGE hit!!! I’m just so glad I bought a bag of onions and not just a couple. Thank you so much for your site, it is truly an inspiration to me in so many ways. I love reading every word you write and I look forward to having you in my kitchen more often. We picked up an iMac and my son put it in the kitchen for me so I could make more of your mouth watering dishes each day. THANK YOU!!!

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