How to freeze onion rings?

In this short article, we will provide an answer to the question “how to freeze onion rings?” and a quick recipe for onion rings.

How to freeze onion rings?

For a longer length of time, onion rings may be frozen in their natural state. 

  • Place the cooled onion rings in a single layer on a baking sheet and freeze for 30–45 minutes, uncovered, until frozen through. Squeeze out any leftover air before placing them in a freezer bag and storing them for up to three months in the freezer.
  • It is only necessary to freeze the onion rings once; freezing them a second time will cause them to disintegrate.
  • If you plan on freezing the onion rings ahead of time, cook them for approximately a minute less than you would normally. If you wish to re-fry them, this will prevent them from being overcooked or scorching. When reheating them in the oven, the need for par cooking is less important.
  • Make sure to let the onion rings warm up to room temperature before flash freezing them. If you freeze hot onion rings, they may freeze more slowly and lose their texture as a result of the high temperature.

Check out the Best onions to use for onion rings.

Is it possible to freeze onion rings before frying them?

Blanch the fresh onions for 10-15 seconds in boiling water before submerging them in ice-cold water to stop the cooking process.

After blanching the onion rings, continue with the normal preparation before placing them on a baking sheet and freezing them for 30-45 minutes, uncovered, until firm. Placing the onion rings in a freezer bag and pressing out any extra air will allow them to be frozen for up to 3 months.

The texture of fresh onion rings is preserved if they are blanched before freezing them.

It is not necessary to defrost or thaw frozen onion rings before using them in a recipe or reheating them. You are welcome to cook them straight from the freezer; however, please allow for a little time.

Several onion cultivars are now being frozen for future use.

Onion bulbs

Keep the container in a cool, dry place. In general, freezing whole onions for long-term storage is not recommended, however, see the section below if it is necessary.

Young green onions 

For salads and cooking, young green onions may be sliced and frozen without blanching; however, they will lose their freshness if they are frozen before use. They’ll have a powerful flavor, although they may be a bit rough around the edges. It is possible to pack them using any of the two methods previously mentioned for chopped onions.

The whole onion

Selected mature bulbs should be peeled, trimmed, and cleaned as if they were intended for food.

Smaller onions should be blanched for 3 to 7 minutes (in boiling water) or until the center is completely heated.

Allow for fast cooling, drain thoroughly, and package with 1/2-inch headspace to allow for rapid cooling and drainage. Place the container in the freezer once it has been sealed. These are only allowed for use in the kitchen and culinary reasons.

Recipe for Evercrisp Onion Rings (with a twist)

  • Preparing chopped and frozen onions ahead of time is recommended.
  • 2 medium-sized Spanish onions, peeled
  • Using a sharp knife, cut the onions into 14- to 12-inch thick slices and then separate them into rings. Place the rings in a plastic bag and place in the freezer for 1–2 hours, or until solid.

Incorporate the butter into the mixture.

  • 1 cup self-rising flour or a combination of flours (125 g)
  • 13 teaspoon EverCrisp (optional) (31 g)
  • 14 cups cornstarch, 2 tablespoons baking powder (50 g)
  • potassium chloride, 1 teaspoon (4.5 g)
  • 5 g confectioners’ sugar (powdered) (1 tsp)
  • sodium bicarbonate (14 teaspoons) (1.3 g)
  • the equivalent of 230 grams of an alcoholic beverage or seltzer water (8 fluid ounces)

All of the dry ingredients should be combined in a large mixing basin. Whisk in the beer or seltzer water until everything is well combined. Make a note of the fact that excessive mixing may result in sticky onion rings.

Remove the onion rings from the freezer bag and place them in a large mixing basin filled with warm running water to thaw them completely. After the rings have frozen, carefully peel away the inner membrane from each ring. This will prevent your onion rings from being completely dislodged from their breading after just one mouthful of the battered kind.

Warm the oil in a saucepan.

1 quart of flavorless vegetable oil

In a large, heavy-bottomed saucepan or cast iron pan, heat the oil to 350°F (175°C) until shimmering.

In a pan, brown the onion rings until they are translucent.

One at a time, dip the onion rings into the batter and then drop them into the hot oil. Work in small batches to prevent overcrowding of the skillet. Grill the burgers for 2 minutes on each side, or until golden brown and delicious. Using a slotted spoon or a skimmer, carefully transfer the onion rings to paper towels to drain. Replace with the rest of the onion rings to complete the dish.


Serve immediately, or keep heated for up to 4 hours under a heat lamp to finish cooking later.

Other FAQs about Onions that you may be interested in.

How long do onion sets last?

Can you boil onions?

What can I substitute for onion powder?


In this short article, we provided an answer to the question “how to freeze onion rings?” and a quick recipe for onion rings.