The BEST Air Fryer Onion Rings

[@johnharrelson890]

I'm 81 years old and I learned a long time ago that "A day without learning is like a day without sunshine, dull and dreary" ... retired from 40 years in the restaurant business and still love learning new things like using an air fryer for frying onion rings.. (as well as lots of other things) excellent video ... I'm now a subscriber, so keep-em coming 🤓

[@TheSaltedPepper]

Thank you so much!

[@juanitataylor6947]

I'm 84 and still learning

[@vcmay626]

You are such a pretty lady and not overly bubbly and talkative. My gripe with Onion Rings is that the onion always comes out of the breading when bitten. Glad to know it can be cooked properly so that the onion comes out one bite at a time. Awesome.

[@EmpressKadesh]

I have seen so many different onion ring recipes and no one ever said to remove the membrane. This was worth the watch!

[@TheSaltedPepper]

Thank you so much!

[@WalterChiari000]

Casually, I learned a lot of unexpected things (e.g. refrigerating, removing the membrane + some more details) from this post. Very informative. Thank you.

[@TheSaltedPepper]

I’m so glad!

[@NameBegatsName]

I am not impressed by most of homemade cooking shows, but your channel is a creme de la creme of KZbin cooking channels. Your show is good enough to be shown on PBS channel and they should be. Do you or your husband have any TV production background? Keep up the great work.

[@TheSaltedPepper]

Thank you so much 🙂 My husband has about 28 years in TV production as a videographer and editor, so I'm very lucky!

[@peteturner3267]

😂😂

[@dcwatashi]

@@TheSaltedPepper I am also in the same business as your husband however not for as long and tell him I appreciate the fact that you don’t have any monotonous over powering music in the background 🤪

[@johnniebrown7738]

WOW I Was Just Thinking This. Yes She Need Her Own Show

[@RandieCartman]

I love to try new things in the kitchen. I regularly follow three other cooks on you tube for inspiration. I have no idea why you popped up as an add in my google news feed. I am so thankful you did. My husband loves onion rings. Covid has had us locked up at home for 695 days now. I cannot wait to surprise him with these! Thank you thank you thank you ♥

[@SilverFenixFyre]

You are the only person I've ever seen talk about removing the membrane - it makes such a HUGE difference! Thank you so much for that tip alone! ❤

[@TheSaltedPepper]

Glad it was helpful!

[@karooblue7634]

This is the longest video for making onion rings vs. eating onion rings 😉 Thank you for sharing.

[@TheSaltedPepper]

I should have had some made and snacked on them during the process! LOL

[@tmmtqoe]

It was painfully long. But, shame on me for watching it all. They're ONION RINGS ffs! I slapped myself for being stupid.

[@elizabeth2830-l5k]

so much talk gets on my nerves!

[@tctniwy5369]

I prefer less talking... LOL

[@lindak.mcleod5858]

She talks too much !! 😮😮

[@cathygalbraith8819]

I never usually comment, however, I made these onion rings just the way she said and they are AMAZING! No lie!

[@TheSaltedPepper]

I’m thrilled that you love them!

[@pro6703]

Your tips are awesome! My favourites were: 1. Cut a small slice off of one side of the onion 🧅 so it is more stable to cut. 2. Remove the membrane. This would be great for any recipe where onions are the star ⭐️. 3. Leave the peel on when slicing. The knife doesn’t slide around! 4. Put a fork into the onion 🧅 when you slice it. It reminded me that I have a “Slice Precise” tool you stick into the onion for slicing. I don’t know the brand. I’m disabled, so I really found your tips helped because I’m having difficulties with any sort of cooking task. I cannot cook an entire meal by myself, but these tips help with my independence with this task. I have the Mix n Chop-it is fantastic! My husband loves it. Thank you for your helpful video!! You need a TV show!! You’re amazing! Sincerely and ❤️ from Canada 🇨🇦, Pam

[@TheSaltedPepper]

Thanks so much, I'm glad they were helpful!

[@AlvaSudden]

I agree with everything above.

[@troyqueen9503]

Hello from Vancouver Island 🌴

[@rick5653]

I would use a mandolin slicer.😊

[@eve2278]

Well I just finished making these onion rings. As I was making them my first thoughts were… time consuming! I bought a large onion looked good, wasn’t old, probably wasn’t overly fresh but removing the membrane at first was easy but the more into the onion it was harder to find much less see to remove. The tip in slicing a small piece off to steady the onion and using the fork was helpful. My air fryer is a Cosori, which already has a pre heat setting at 400 for 5 but I did it twice just to make sure it was hot. I measured 95g of flour and about the same for the bread crumbs. Followed your directions with sifting and took a little time but the batter was beautiful, no lumps and consistency was good. I didn’t have any issues with dipping in the batter and then in the bread crumbs ( i made a mess) however by the time I was close to finishing with the onions I had to add more bread crumbs I didn’t have enough. This was not an issue at all. I kept thinking this is a lot of work for these onion rings but reminded myself, this was my first attempt as I have never made homemade onion rings before but your video was encouraging and made it look fairly easy. I used the same temp as you suggested at 360 for 7 minutes. My honest opinion on these onion rings and your recipe is by far the best onion rings I have had. These are restaurant quality in fact better. You were spot on with all of your instructions. The onion rings were light, the breading was tasty and I most definitely will make these again. Im sure with practice it will become as easy as you made it look. Thank you for taking the time to figure this recipe out. It is a keeper. So looking forward to other The Salted Pepper recipes.

[@TheSaltedPepper]

That is so great to hear!

[@jockcooper8888]

thanks for sharing your experience doing this recipe. I am definitely going to try it now.

[@jrbees929]

I'm adding a "Sub" just because of this video! First time I found you and you have a natural, down-to-Earth way of speaking to us that I felt I was in your kitchen with you! No stuttering, no constantly saying "ummm" as you know what the heck you are talking about. This recipe looks phenomenal. I'll be testing it out myself in the near future. *Much appreciated!*

[@TheSaltedPepper]

Thank you! I'm so glad that you see me as I really am. I'm just a normal person who loves to cook. I hope you love the onion rings!

[@jerrisomervell4857]

Same here!! New subscriber! Will give these a try.

[@loranejeanveau6635]

Same here , I’m 74 and subscribed ❤️

[@edjarrett3164]

I’ve had my air fryer for 6 months. Been doing different foods, often MRE type with instruction. I absolutely love onion rings. Your step by step prep is amazing. As a trained cook, I see your technique as spot on. I always want to cook food fresh and in the day. You inspire with this video. Thanks, I’ll be eating onion rings very soon.

[@douglawson8937]

finally someone that knows what they're doing and tells you why. Keep rockin it lady!

[@michaelkraft6714]

Just tried this recipe....and it was FANTASTIC. Thanks for putting in all the work, you will be hard-pressed to find a better recipe for an air fryer onion ring. A couple of notes from my experience: - I used a large onion, and I had to double the amounts for the wet and dry coatings (and I double-dipped, see below) - Peeling the membrane off of each onion ring is tedious and a PITA, but it is so SO WORTH IT-breading really stuck well to the rings, even when eating, and the onions did not pull out of the breading, BRAVO for this great tip - I ended up double-dipping most of the onion rings (wet-dry, then repeat wet-dry) - I prefer a thicker coating, and this did the trick (the single-dipped were great, this is just personal preference) This will be my go-to onion ring recipe, and I will be recommending to friends. Try it and you won't be disappointed. It takes time but it's worth it for the treat!

[@TheSaltedPepper]

Thank you so much! I did try the double dip process, too, but felt it was a little bready for me. Definitely a personal preference thing. I'm thrilled you liked them enough to share the recipe with friends!

[@sandrafuehr382]

I got a Ninja for Christmas and wasn't getting much attention so decided to try more recipes for onion rings. OMG!!, so delicious and crunchy. My husband is in heaven as that's his fav appetizer when we go out for burgers. Following you was so very simple and I plan look at all your recipes (you're much better than some I watched). Thank you, thank you!

[@billc6087]

I really appreciate that you mentioned saving the end pieces for broth. I save all my onion ends, also celery, carrots, chicken bones, etc, in a big bag in the freezer for broth. It's the best!

[@casperwallace9685]

If you stick them in soil - roots down they will grow.lol

[@lynnjackson8367]

We save lots of money when we do stuff like that and without even realizing. I love it!

[@janicehornby4952]

I peel my veggies and dehydrate them. Then I put them in my blender and make a veg powder which I add to soups and stews. I’m sure I could do that with onions too for onion powder.

[@cuzcowright]

Some cooks put the onion skins in with the broth vegetables to give the stock some color.

[@frostfox1208]

We would cook all the scraps for our dog to eat

[@asbaran]

The fork and the membrane tip was awesome. This video should have more likes!

[@MsBlaiz]

Thanks for reminding me to hit the LIKE button. Am kinda new to this and had forgotten. These are totally the best ever onion rings! And I agree about the fork and membrane tip. Truly amazing difference!!!

[@asbaran]

@Kat Callahan 🧅🧅🧅

[@pfranks75]

I knew about onion membranes but never thought about peeling them off. What a great recipe!

[@justifiedlife1595]

Wow, no wonder it took 2 years to perfect those! you got it down to a science! and yes, I've had the ring pull out and burn my chin!! Thank you!

[@TheSaltedPepper]

I hope you try them!

[@averagesavage8367]

I like how real you are, rolling with the imperfections and not doing retakes, because lets face it, no one is Martha Stewart nor perfect. Saving scraps tip earned a thumbs up from me, I'm all about sustainable / sensible cooking.

[@TheSaltedPepper]

Thanks so much!

[@joeysaturno8250]

I really love your presentation. You come across as truly humble and I learned something totally new about the membrane. Did not know that. thank you

[@stevenholton438]

Epithethial layer and actually consists of some of the largest cells in the Plant Kingdom and are visible to the naked eye and the layer is 1 cell thin.

[@darrina6909]

Right as you took a bite of the first onion ring and heard that "crunch" sound, my mouth watered. I'm about to do a grocery run and picking up an onion or 2 and try this. Thanks for the great video you make it so easy to make.

[@TheSaltedPepper]

I hope you love them!

[@janewalton2901]

Hello folks , this is a labour of love and thanks for spending all this time on perfecting the ONION RINGS. Bless

[@lindazick5601]

Same as Karen, I never knew about removing the membrane-it made all the difference. My air fryer has trays; more like a small oven, so I was able to do the whole large oven at once. I had to fry them longer than 7 minutes, but we like onion rings well done. Anyway, they were a huge hit with George!! He must have eaten 10, and he just kept nodding approval-a high complement from him. Thanks so much.

[@TheSaltedPepper]

That is great!

[@stevenholton438]

Compliment! Spelling.

[@lindazick5601]

@@stevenholton438 so sorry; I’ll do better next time!

[@allanwhitwam4358]

Lh

[@marinazagrai1623]

Linda…I have a two tier mini oven/air fryer that I use for many things. It’s perfect for everything we cook except anything that is doughy (cakes/breads etc - those cook on the outside but not inside).

[@EMSEDUk8r]

Color me subscribed! 😂 You had me at your onion cutting tips! Loved how you explain to look for the right consistency of the batter, not just by measuring & dumping! Thank you for the folding technique after you sift the flour! Makes all the difference… can’t wait to try this at home! Especially enjoyed the comparison between air fryer and oven. Can’t wait to taste the crunch! Been looking for a good air fry onion ring recipe and found a cooking master class!

[@suzieaguilar397]

I am like a child saying repeatedly "I want some!" Really do appreciate your tips and tricks 😉 thank you for your two-years of trial-Foodie crunchy onion rings , they look super delicious 😋 😍

[@TheRelger]

I’m not a cook at all, just looking for stuff I want my wife to make! (I do some prep work when she wants me to) I watched this whole thing fascinated. Very well done and I thought it was from television show until I read the comments.

[@TheSaltedPepper]

Thanks so much! I hope you enjoy them if your wife makes them for you!

[@thaliacrafts407]

Come on dude, you really want to be that guy who lives of mountain dew and hot pockets if his wife has to stay in the hospital for a few weeks? Everyone has different hobbies they enjoy, but when it comes to cooking, everyone should at least master the basics. You never know when you might need it.

[@cookeecrumb1895]

I loved your fabulous onion ring recipe... And not to be different on the method (air fryer)...But, requesting your opinion and expertise. How would you do the same recipe prep, but using a convection oven for "air frying"? Are they similar regarding heating process !?!?? Thank you for your wonderful recipes and technical teaching approach!! You are AMAZING!!!

[@TheSaltedPepper]

In my opinion and solely based on the air fryer oven I have, I don't think they do a great job. I would most definitely increase the temperature by 25-50 degrees depending on the size of the oven. I would also let it preheat on the hottest setting for a full 10 minutes even if it is supposed to quick heat. I just haven't found that the food comes out as crispy no matter what I do, but those things do help.

[@dommyzee2483]

I don't think I ever seen someone cooking "simple recipe" with so much excitement and devotion. Must try :)

[@jayfogelman]

Or so much talk.

[@bschroader]

@@jayfogelman Yes. Did a lot of FF'ing. Way too much time for such a simple recipe.

[@bschroader]

Also feels like a lot of effort for so few onion rings.

[@shirleyminassian1547]

@Bill Schroader I feel bad but I felt the same...took far too long for just onion rings.

[@matthewbuck897]

How long did it take you to make this?

[@Alexander-dt8sk]

I'll use my meat slicer to cut those rings to uniform thickness. I use it to slice my homemade bread loaves, eggplant etc. It's one of those kitchen gadgets I can't do without now.

[@marilynsmith5901]

I can't begin to THANK YOU enough. I have been struggling to get my onion rings made in my air fryer, I am going to use your fantastic techniques and try to make them right now. You are one fabulous cook and a great teacher as well!!! Major gratitude!!

[@TheSaltedPepper]

I hope you love them!

[@janetberquist5800]

@@TheSaltedPepper ppp Popped K

[@lorrainereid9787]

didn't think there was much more I could learn but the membrane on the onion was a eye opener thank you

[@TheSaltedPepper]

I'm so glad to hear that!

[@jennigee51]

I’m still finding recipes that I haven’t watched, you make my mouth water every time!!

[@TheSaltedPepper]

YAY!

[@jrfoleyjr]

Suggestion: After the first couple of cuts on the one end, turn the onion and cut the other end. WHY? It aids the stability of holding the onion, maintaining that little flat spot to the last cut so the last cut doesn't add blood to the onion. 😎

[@zidinorwich]

I listened to you for the first time with this recipe and I find it a delight to follow you with more recipes. You do it very well, congratulations!!!!

[@TheSaltedPepper]

Thank you so much 🙂

[@truegapeach6968]

I can’t emphasize enough how I appreciate your determination when developing your recipes. By you doing so I have learned I can depend on time saving tips and superb results! Thank you for another recipe for my arsenal of sure to please family favorites. You continue to amaze me. A true fan in VA ♥️

[@TheSaltedPepper]

Wow, thank you so much! I enjoy it!

[@deloresrichardson6943]

How can I save this replies

[@brownhermit1399]

You are an absolute treat to watch as you describe your techniques for this recipe! I have not used my new air fryer yet, and this is the recipe I will try first; I expect to have a great result because of your recipe and techniques. Thank you so much, Louise! You are one great teacher.

[@timclary7500]

I agree, she's lovely, fun and I'll watch her more often

[@MichaelSmith-hs5iu]

Never saw anything "SO DRAGGED OUT"

[@barbiec4312]

I don’t even have an air fryer, but this makes me want to go get one.

[@kevinhyland3648]

I tried your air fryer onion rings. Like you I was having trouble getting them right and I am a professional chef. Your recipe was excellent. Thank you!!!

[@kcnoa]

I was so happy to find this, I went to the store tonight and bought two huge Vidalia onions...can't wait to make these tomorrow. Thanks I can't seem to find your first name...So Thanks SP

[@elinor6462]

Elinor T l like the way you tell what all of the appliances the recipes work in and the adjustments for different appliances. Thanks so much.

[@TheSaltedPepper]

You are very welcome!

[@pcm7315]

So many practical tips and tricks you're bound to see one you have not seen before.

[@TheSaltedPepper]

Thanks!

[@ctrchg]

This is a great video! You connect with the food. I especially like how you talk about the need to measure but it's not everything. I make pasta dough from scratch all the time and have to take relative humidity, etc, into consideration. "Connecting" with the ingredients is so essential because you get to the spot where your cooking intuition has to kick in, e.g., adding just a teaspoon of water to thin the batter and, as you say, avoiding chasing the right consistency by adding too much water and then too much flour - creating an endless back and forth, which is very dispiriting. Finally, the "membrane" tip looks small but makes all the difference. Would have never thought of it. Thank you!

[@TheSaltedPepper]

Thank you!

[@kayw6004]

Thank you for working so hard to perfect this recipe! I ❤️ onion rings!

[@TheSaltedPepper]

My pleasure and I hope you love it!

[@jenniferpfeil4626]

Bravo!! I'm made such a mess trying to air fry onion rings, I gave up! Thank you for showing me your 2 years of tricks. So happy to find you. You are terrific! Can't wait to try this.

[@TheSaltedPepper]

I hope you love them!

[@lolodee3528]

I’m no critic, but quarantining with tinnitus all this time, made me an impatient person. You are by far the most thorough, pleasant & easy to listen to instructor for flavorful crunchy onion rings on the planet. (I’ve cut off hundreds of vids at 10 seconds in) I salute you😘

[@TheSaltedPepper]

Wow, thanks!

[@gollyg1448]

Canadian girl here...my parents went to Yuma AZ for 15 years. Friends always asked mom to bring Canadian flour for them. They loved it!!

[@ashleytucker9472]

This is a great instructional video! I attempted these twice and both times I was unsatisfied. I am for sure using these tips! Your voice is so calm and inviting, great video!

[@TheSaltedPepper]

Glad it was helpful!

[@VW613]

My Mom used to use a brown paper bag filled with flour and crumbs and throw the rings in and shake it up!!🤗 Back then they were fried in oil! Yummy!!

[@shirleyminassian1547]

Thats a good idea too.

[@lallu316]

I love this video. From saving teh pieces of the onion for broth, later on (why did I never think of that?!?!?!), to the membrane causing that onion pullout thing, to sifting vs dropping in and more! You covered all the nuances. Wonderful video!

[@TheSaltedPepper]

Thank you so much!

[@marshawallace7522]

I love all the tips and explanations for why that you give! I have hesitated buying an air fryer b/c I just didn't know which to purchase. Seeing your video helps me decide.

[@TheSaltedPepper]

Glad it was helpful.

[@apih4448]

well, after one half million views, I am confident that you have communicated with those, Americans and others, who really like onion rings. You and your husband have done outstanding work to communicate and to help us understand. At this time in America, namely June 2021, I really appreciate seeing exactly what you are doing. so much of what we absorb today is not as direct as this. You take on doing this, and thenks to your ethics and your spouses ethics, you show us both your skills and your mistakes. That displays confidence and helps us, like me, prone to mistakes to develop confidence that screwing up is ok. we can recover. Thanks Louise and your guy for doing this. On the onion rings, this is very hard and time consuming. I can say that I will do this. And, pardon the self centeredness, I will do this well. But, if anyone grabs a bunch of these at one time, I'll have a problem. So, i guess, I will dish them out, one...at..a..time.

[@sandrahart3901]

Just found your channel and the first thing I noticed that you don't wear jewelry (rings or bracelets) as you cook and handle food. Thank you for practicing safe food handling techniques. Nothing makes me go ick to see people wearing jewelry as they cook.

[@raymccarty4612]

No need to ask to see the manager either.

[@lindaobrien8538]

Guy fieris jewelry gives me the creeps when he's cooking.most of the people on the fieri network..the food network do wear jewelry not sanitary.

[@ericheyward5290]

I totally agree.

[@carolecarrara9785]

OR seeing women working with food who have long finger nails or rings. Ooo, gives me the Willie's just imagine what's under those nails or rings. Yuck!!

[@essiebessie661]

She is a retired RN, which explains a lot.😊

[@johnmullins9776]

Awesome tips!! I have one: put root end in dirt and it will grow more onions.

[@jonburrows2473]

You are better to watch than therapy. Can feel the joy of cooking!

[@ellenshumate5106]

I truely love your personality. You are really a great person to be doing a KZbin video. You also make me want to watch more of your shows because of your cheerful personality. May you be truely blessed in doing these shows.😀🙂🥰😍❤

[@TheSaltedPepper]

Thank you so much!

[@barbgiddings8586]

Make these today. You are right by saying the BEST onion rings. They were delicious and cant wait to make them for my friends. Thank you!!!

[@bjuracek21]

This is my first time seeing you! Wow! You are a great teacher!!! I read a comment where someone said you should be on PBS... No... The time you take, your explanations, are too long for a quick PBS show. I love YOUR style!!! I feel like I can make these!! Thank you!!! I subscribed 1/2 way through this video... ❤️

[@TheSaltedPepper]

Thank you so much!

[@nancy-katharynmcgraw2669]

Me too!!!

[@swampybman7741]

Amazon sells an "onion holder" used for holding onion while cutting it and finger free from being cut! Under a dollar and worth it.

[@zirdeux1887]

Using the fork to hold the onion root to slice close to the root is clever. I lost track of the number of times I have almost had a knife accident when trying to cut close to the onion root. I will add this method to my onion slicing repertoire.

[@bonniemccain5158]

New subscriber here. I love the way you explain things. So easy to follow.

[@cindyw5435]

These turned out amazing! Now my grandsons want me over to make them ALL THE TIME! Thank you!

[@jojogonzales4091]

When I go back home to the Philippines, I will try Ms. Louise Long^s recipe for Onion Rings. They look crunchy and very good which I have never seen somethinglike like them in Manila.Besides, she looks so inspiring to watch and makes me crave for her Onion Rings.God bless her.and thanks for her recipe. Joe Gonzales

[@ShirlEllen]

You are the best of the best. Other LAZY cooks just assume everybody will buy frozen onion rings . Some of us aren't afraid of a little work

[@raibeart1955]

If you add egg to the flour in increments and mix until it is incorporated,the flour shouldn’t clump. However you can always pass it (through a sieve. All the best Chef Rab. I have watched a few oof your videos. I enjoy them thank you.

[@5argetech56]

My Air Fryer is my best friend.. I use it all the time! Thanks for the great recipe !! PS - Freezing Scraps is just what I do. When I bone out my chicken leg quarters. I always freeze the bones for Stock. Onion ends too!

[@TheSaltedPepper]

I hope you enjoy the onion rings!

[@Chris-wp3ew]

I would have never known about the membrane... Thank you

[@pieluvr7362]

Always remember insane in the membrane got no brain 😳

[@marilynmullins3408]

@@pieluvr7362 n.

[@TheRuthieAnn]

I wouldn't have either thanks

[@Anna-ss4sf]

Me either!

[@stretch4960]

Always makes me mad to have the whole onion come out of the ring. Thanks.

[@mcguiremnc]

I don't know what's better the recipes or the tips, but the membrane removal tip is game changing! Many thanks! ⭐⭐⭐⭐⭐

[@robertkarolak4037]

Thank You ! Thank You for Sharing! Like your husband, I have been craving for fried onion rings for 2 weeks...... Will give it a try now!

[@TheSaltedPepper]

Hope you enjoy them!

[@candacegallaway187]

Thank you for teaching safe methods of cutting!

[@eatingoodinthewoods]

You are very thorough in your instructions. I really appreciate that. It's what I strive for on my cooking channel too. Thanks!

[@dianalynn7801]

Louise, your delivery is great and the pace of your speech is spot on. Thank you.

[@TheSaltedPepper]

Wow, thank you!

[@marilynsmith5901]

P.S. The onion rings came out INCREDIBLE thanks to you!!! You are one amazing chef

[@TheSaltedPepper]

Glad you like them!

[@chantilable]

makes me happy to know it works. I love onion rings. Will make soon as my onions come from Georgia Thanks.

[@nancypollard4531]

I have been waiting for this video. I have tried unsuccessfully to make a fresh onion rings in my ninja foodie and I have been disappointed. I can't wait to try this recipe. Now I challenge you to cook a blooming onion in the ninja foodie. I bought a vintage blooming onion cutter and I can cut my onions beautifully but because I refuse to deep fry anything I would love to be able to make one in my ninja.

[@kevinarnold7065]

You're advice is fantastic, you had me when you showed the removal of the membrane. I especially like that you're not obsessed with measurements for some things. JEFF!

[@TheSaltedPepper]

Thank you!

[@roncooke2188]

Interesting this is cooking with style i must make some You must go on national television and make everybody smile i am still smiling keep the videos coming thank you

[@PS-Straya_M8]

Gotta love your dedication to find the secret for making the best air fryer onion rings :)

[@TheSaltedPepper]

It took forever, but so worth it!

[@fredchallender3071]

Thank you, thank you, thank you!! Quite likely the best thing to ever come out of my air fryer. Your detailed tips are much appreciated. My wife and I love onion rings and these are hands down the best we've ever had.

[@glennluteraan4434]

Removing that membrane was brilliant. I can't wait to try this!

[@TheSaltedPepper]

Glad it was helpful!

[@dedonkitchen7272]

I think everyone should give thus homemade onion rings a try. Delicious nice sharing new friend.💞💞👍

[@TheSaltedPepper]

Thank you!

[@GrandmaSandy]

Thank you so much for sharing such a great recipe and how you do the onions in the air fryer I do not own one of these but you all come up with such great recipes it look so simple and easy and probably a lot healthier and not using a lot of oils thank you so much for sharing this one with us to how to do the onion hugs and kisses from grandma Sandy and

[@kevinashby3784]

Your Video is good or better than anything on the food network. Very professional, pleasant to watch, instructional, Great job.

[@TheSaltedPepper]

Thank you so much!

[@Bsweet7]

Hi...I followed your recipe to a T with the exception used Panko and I fried them. My onions rings were so delicious 😋 I will use bread crumbs next time bc the Panko started clumping.

[@aishasolomon7447]

You are amazing. So detailed and scientific in your approach. I would love to make these.

[@TheSaltedPepper]

Thanks so much!

[@myback4t]

You are amazing! I made your cauliflower fried rice last night. It is so GOOD! I have many of your recipes in my weekly meals. Thankyou for all your hard work. I’m going to make these this weekend.

[@TheSaltedPepper]

Wonderful! I hope you love them!

[@alnilibr]

Thank you so much! Those rings look great. Could you please also show us how to make perfect fish and chips with airfrier at home? Should I use same batter for fish fry?

[@SharonRStudio]

I love this recipe. And the 2 forks for the breading process is brilliant! I don’t like my hands all goopy either! Thanks.

[@TheSaltedPepper]

Thank you!

[@karensavs6148]

Just made these. Fabulous best onion rings ever. Great tip about removing the membrane. 😊

[@jeanmader2302]

Great hint regarding that horrible membrane...as soon as you mentioned that separation issue, I instantly remember why I get disappointed at some restaurant onion rings...They just Don't have the time to do that. LOL.

[@TheRuthieAnn]

I know right they should have them already to go with the membranes off right

[@CarolynDorr]

Thank you! Thanks for being so great at giving the little details that make all the difference in a recipe. You are the best! So glad I found you almost 2 years ago when my Ninja was on order. I have had the grill for a year and between the two, I have enjoyed your recipes above all others.

[@TheSaltedPepper]

You are so welcome and thank you so much!

[@HopeWins777]

I missed the part about the grill and couldn't find it in the video. What did you guys have that I don't know about? I started with a big ninja fryer but don't have the space for that and a toaster oven so I ended up with the XL and it's okay but not great yet. Now I'm working on the air frying quality.

[@maryriley6163]

We love onion rings. Thanks for sharing your expertise!

[@TheSaltedPepper]

My pleasure 😊

[@dawncarter2759]

Gluten is a protein naturally found in some grains including wheat, barley, and rye. Although, strictly speaking, "gluten" pertains only to wheat proteins. I heard some teachers are saying the elasticity in the dough, not true. They look wonderful. will have try them some time, still learning my air fryer.

[@skyjack1]

I wish people would take the time to learn this when prepping food for people with sensitivities/Celiac. It irritates me how people mangle the definition of gluten through assumptions rather than just looking up that it’s just a protein in some grains.

[@TheSaltedPepper]

I'm trying to understand what you are saying, but I'm kind of confused. I love learning new things, so I would love it if you were more specific and link to some articles that are written by credible sources. In my experience it is the protein that creates the bonds for elasticity and the more you work with batter and dough, the more the gluten develops into tougher strands in the dough. I look forward to hearing back from you.

[@n5311d78an123]

I can't wait to make these!! I made your baked beans yesterday with grilled hamburgers. We have leftovers so I'm gonna make these today to with that! Everyone loved your baked beans too!! Thank you so much, Louise!!

[@Dopamine9481]

I’m definitely making these! It reminds me. A lot of your chicken nugget recipe and those are a hit in my home. Thank you as always!

[@TheSaltedPepper]

Yes, it's very similar. Funny thing is I did everything BUT that for the past couple of years. LOL

[@sophiah8794]

You are so gentle and respectful to food 🤗

[@TheSaltedPepper]

Thank you!

[@smilincuz1228]

REALLY enjoyed your presentation - looking forward to watching more! Simple, easy and very well explained! THANK YOU!😄

[@TheSaltedPepper]

Awesome, thank you!

[@matthewbuck897]

Really? Did you even try this "easy" 3hr recipe? Easy my butt!

[@mpt786]

Thank you so much for all the time you put in for onion rings. When I saw the premier notification, I wished I could've watched it last night because we made a T-bone steak in the Ninjafoodi Grill. Your favorite fans, The Extraordinary Eight, were incredibly happy! LOL I'll try to get a picture for you because I have the Chihuahua saddlebags in my lap watching you while the 3 big Service "Kiddos" are sitting in front of the TV. Sir Cloud is sitting on my head (his tail end on the recliner)! Sir Sia Meezer & Mr. Higgins are flopped down next to the recliner. They love watching you + hearing your voice! I think it lets them know they're 'off duty' for a while. Oh, Happy Kiddos!! Your very much appreciated & loved in this house. Thanks again for all your hard work, tips & tricks, sharing your mistakes & caring for your viewers. ❤🐾🐶😺🤭

[@carolr4871]

Super helpful demo; thank you for sticking with it until you got the results you were looking for.

[@sandyjohnson5111]

USA here. My Mom taught me to never put straight flour into liquid, but to mix the flour with warm water and then put it in the liquid. I know so many people that do it your way and end up with a lumpy mix.

[@ImChristi2]

Just an fyi, it may not just be the flour or humidity that makes the difference. Elevation can be an issue as well. Higher elevations and water evaporates faster so you need to adjust the amount of liquids you use. I'm certain mountain populations are aware of this anyway but just thought I'd mention it. Enjoyed your video, LOVE that you taught me something new! I'm going to try the removal of that membrane before making my next batch of onion rings. Also happy that you've mentioned that the outer layers of the onions can still be used. Grandma used to keep a huge bowl on her counter that she dumped all scraps like that into that ultimately ended up in her "trash can soup". Every day depending on what she was cooking for the day it was a tiny bit different with the same results being delicious! Enjoyed your video!

[@TheSaltedPepper]

Very true about elevation!