Bacon Onion Rings with Homemade Bacon Ranch Dip
I ran a quick taste test with friends while I was developing this batter, and the vote for more bacon was unanimous. These onion rings get their bacon flavor from bits mixed right into the batter, not wrapped around the outside, so every bite tastes smoky, not just the edges. I round it out with a five-minute homemade bacon ranch dip, and the whole plate disappears fast at Father's Day cookouts and game day spreads.
What I Love About My Bacon Onion Rings
This appetizer sits somewhere between a bar snack and a really good side dish, and it’s become one of my go-to Father’s Day recipes because it comes together with a handful of pantry staples and a package of bacon.
- Every bite delivers a crunchy, golden shell around a fluffy, sweet onion center, plus little pockets of bacon throughout.
- I get two hits of bacon here, since it goes into both the crispy batter and the creamy dip.
- Sticking with medium heat rather than high, I give the onion inside enough time to turn soft and sweet before the batter gets too dark.
- The dip comes together in the time it takes the oil to heat, so nothing sits around getting cold.
- I make the dip completely from scratch with fresh dill and parsley, so I know exactly what went into it and it tastes bright and herby.
Table of Contents
Key Ingredient Notes
- Onion – I pick a Vidalia onion (sweet onion) with a long, oval shape rather than a round one, since it holds together better once I slice it into rings and gives more consistent sizes for frying.
- Bacon – I cook every strip fully before mincing it into either the batter or the dip, since I’m food safety certified and don’t take shortcuts with raw pork, no matter how quickly the batter cooks.
- Bacon drippings – I mix reserved bacon drippings into both the batter and the dip for a deeper, smokier flavor, and it means one less ingredient to buy separately.
- Buttermilk – This gives the dip its classic ranch tang. If you don’t keep it stocked, my homemade buttermilk ranch dressing post has more on how I make and substitute it at home.
- Fresh dill and parsley – These give the dip a bright, fragrant flavor. If you only have dried on hand, use about a third of the amount, though the dip won’t taste quite as fresh.
- Paprika – This adds a warm, faint smokiness and a deeper golden color to the fried coating. I don’t recommend leaving it out.
How to Make Bacon Onion Rings with Bacon Ranch Dip
- Cook the bacon first. Fry the bacon until it’s deeply crispy, the kind that snaps rather than bends, then set the strips aside and save the drippings since both the batter and the dip use them.
- Prep the onion next. Slice the onion into rings about 1/2 inch thick once the bacon is done, then work the thin, papery layer free from between each ring, since leaving it in is what makes a ring chewy rather than tender.
- Whisk the batter. Whisk together milk, bacon drippings, flour, baking powder, paprika, and salt until the batter is smooth and coats the back of a spoon, about the thickness of pancake batter. Fold in the minced bacon right before frying so the pieces stay evenly distributed rather than sinking to the bottom while the batter sits.
- Bring the oil up to temperature. Pour the oil into a medium pot and bring it to 350°F over medium heat. PRO TIP: No thermometer? Dip the end of a wooden spoon into the oil; once a steady stream of bubbles rises around it, the oil is ready.
- Fry in batches. Coat each ring in batter, letting the thickest drips fall away, then ease it into the hot oil so the rings have room and don’t touch. PRO TIP: I stick with medium heat rather than high, so the onion inside has time to soften while the coating turns deep golden and the oil settles into a steady, gentle sizzle rather than a sharp crackle.
- Drain and dip. Once the rings are deep golden on both sides, move them to a wire rack while the next batch fries, then whisk the ranch dip together and serve everything warm, while it’s crispiest.
Ways to Serve Bacon Onion Rings
I always serve these hot, with the bacon ranch dip right in the middle for easy dunking. A few other ways I serve them:
- Piled next to a burger. These taste fantastic alongside my Onion Ring BBQ Cheeseburger for a seriously crunchy plate.
- On a game day spread. They hold their own next to Bacon Wrapped Little Smokies and other finger foods.
- With grilled sausages or brats. The bacon ranch dip works just as well on a grilled brat as it does on an onion ring.
- As the centerpiece of a Father’s Day appetizer board, with extra dip on the side for whatever else is on the table.
How to Store, Freeze, and Reheat Bacon Onion Rings
- Store: in the refrigerator, in an airtight container, for up to 2 days. Fried coatings lose their crunch quickly, so these taste best the day they’re made.
- Freeze: I don’t recommend freezing the bacon ranch dip since it’s made with mayo and sour cream, but you can flash-freeze the fried onion rings in a single layer on a tray, then transfer them to a freezer bag once solid.
- Reheat: in a 375°F oven for 6 to 8 minutes, or in the air fryer at 350°F for 3 to 5 minutes, shaking the basket halfway through so they crisp evenly on all sides. I steer clear of the microwave here since it turns the coating soft and chewy rather than crisp.
Bacon Onion Rings Recipe FAQs
What oil temperature works best for bacon onion rings?
I keep mine at 350°F. Any hotter and the batter can brown before the onion inside has time to soften; any cooler and the rings turn greasy rather than crisp. I recommend letting oil reheat between batches for a couple of minutes.
Does buttermilk work in place of whole milk in the onion ring batter?
Yes, buttermilk works fine here. It makes the batter a touch fluffier, but the difference is subtle enough that you likely won’t notice much of a change either way.
Does the bacon in the ranch dip need to be cooked first?
Yes, I cook every bit of the bacon, in both the batter and the dip, until crispy before I mince it in. You can not put raw bacon into finished or ready to eat foods.
Do bacon onion rings work in an air fryer?
No, it’s a loose batter, it should be fried to stay on and not spread everywhere. You can reheat the cooked onion rings in the air fryer through.
More Recipes From Me
- Cheddar bacon ranch tortellini salad
- French onion dip recipe
- Reuben egg rolls
- Bacon mushroom and onion sliders
- Cheeseburger egg rolls
- Easy homemade beer cheese dip
- Fried calamari recipe
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Crispy Bacon Batter Onion Rings Recipe
I ran a quick taste test with friends while I was developing this batter, and the vote for more bacon was unanimous. These onion rings get their bacon flavor from bits mixed right into the batter, not wrapped around the outside, so every bite tastes smoky, not just the edges. I round it out with a five-minute homemade bacon ranch dip, and the whole plate disappears fast at Father's Day cookouts and game day spreads.
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Servings: 4
Calories: 534kcal
Ingredients
Onion Rings:
- 3-4 cups vegetable oil in a medium pot
- 1 large Vidalia onion try to pick one that is long, not wide
- 1 cup whole milk
- 2 Tbsp bacon drippings
- 3 crispy cooked bacon strips finely minced
- 1 heaping cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp paprika
- Salt
Bacon Ranch Dipping Sauce:
- 1/3 cup low fat buttermilk
- 1/4 cup sour cream
- 2 Tbsp mayo
- 2 garlic cloves pressed
- 1 Tbsp bacon drippings
- 2 crispy cooked bacon strips finely minced
- 1 Tbsp minced fresh dill weed
- 1 Tbsp minced fresh parsley
- Salt and fresh cracked black pepper
Instructions
- Preheat oil in a pot, over medium heat, until it's 350℉.
- Peel and slice whole onion to create rings. Peel off the little, clear membrane that is in between the onion rings.
- In a medium mixing bowl whisk milk, bacon drippings, flour, baking powder, paprika and salt together until smooth.
- Crumble crispy bacon strips and then mince them as finely as possible with a knife. Add minced bacon bits into the batter and mix until evenly incorporated.
- Dip a few onion rings into the batter, covering it completely, and gently add them to the heated oil, once at a time. Cook onion rings in batches until deep golden. You will want to cook over medium heat that way batter doesn't get dark too fast, leaving you with a raw onion inside. Cooking it on medium heat for a longer period of time will cook the onion inside.
- For dipping sauce: whisk all ingredients together in a small bowl, until all incorporated. Make sure to use the same method for mincing bacon as you did for onion rings.
Nutrition
Calories: 534kcal | Carbohydrates: 12g | Protein: 7g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 294mg | Potassium: 409mg | Fiber: 1g | Sugar: 9g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 179mg | Iron: 1mg
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Categories:
Appetizer Recipes, Dip Recipes, Father's Day Recipe Ideas, Side Dishes, Snack Ideas, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
They look great, and making me hungry, what temp should the oil be at?
Your oil should be at 350 degrees. I hope you enjoy them!
They look delicious.
Could you use buttermilk in the batter instead of whole milk to keep from having to buy both?
Hi Jack, that will work it might make the batter slightly fluffer but not enough to really notice.
Could you cook these in an air fryer? How would you adapt the recipe?
Hi Rachel,
I’m sorry but I do not have an air fryer so I haven’t tried it.
You don’t mention cooking the bacon for the dipping sauce. I assume that you are supposed to cook it first. Sounds delicious and will try very soon. We love bacon and we love onion rings!
Oh gosh, thank you for letting me know, Julie! Yes, it’s supposed to be cooked. I hope you like it 🙂
This was delicious but I advise people to double the amount of bacon. While it’s really tasty you don’t get enough of a bacon flavour.
Thank you, Deborah!