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Sous Vide Onion Rings

You wouldn't think that sous vide would benefit something like the classic american diner item--Onion rings. But if you have every tried to actually make them, other than grabbing a box out of the freezer, you know that they are very difficult to seal--the crust always falls off. Read on!


onion, whole, 1 ea.
eggs, 2 ea.
flour, 2 cups, as needed.
breadcrumbs, fine, 4 cups, as needed
grated Pecorino Romano and shaved Romaine, as needed. Up to one oz.
Ketchup remains the first choice. Up to one cup.

For an in depth article about onion rings, go HERE.

Sous Vide Onion RIngs

  • Process your whole onion @183Fx1 hour. 
  • Shock to 70F/21C, and refrigerate to 40F/4.5C.

  • Peel, slice the onion to uniform rings, and separate.
  • The size guideline is thick enough to maintain a little strength, and  thin enough to be eaten comfortably.

  • With dry hands, gently dip, toss and sprinkle with generous amounts of flour.
  • Lay some onions down, sprinkle, shuffle carefully, until they are all dry to the touch.

  • Leftover flour can be resifted and saved for other breading projects.

  • eggs, (2 oz each) and 4 oz water.
  • Mix well.

  • Drop the onions, one by one, in to the liquid solution.
  • Make sure they are well coated, wet on all sides.

  • on a large flat surface, sprinkle a generous amount of crumbs.
  • lay the wet onion rings on the dry crumbs, not touching.

  • Sprinkle heavily with more crumbs.
  • Strain and save leftover crumbs.

  • lay out the rings and take a quick look to see how well the coating stuck.   If you see large naked spots, you can very carefully dip just those little areas back into the egg mix and then into the crumbs.

  • The hotter the oil, the sooner it will wear out, so I try to work between 300F and 325F.
  • Sprinkle with the cheese, serve with ketchup or your favorite dipping sauce.


Sliced onions feel a little moist to the touch, but only on the cut surfaces. The other surfaces are quite dry--and flour does't want to stick to them. If the flour doesn't stick, the eggs won't coat evenly. If the eggs won't coat evenly, the bread crumbs will not stick, the breading will leak and fly off during frying. SV processing the whole onions first softens the onions, making them less brittle and much more receptive to the flour coating...the rest is a breeze. Make sure you have ketchup in the fridge!

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