Pickled onion rings

  • Easy

The best-ever onion rings. The Quality Chop House is a beautifully restored Grade-I listed dining room in Farringdon. Visit for its bargain ‘chop and a glass’ for £15, the unique ‘one-off list’ of wines, sourced from auctions and collectors, and the mouth-watering liver parfait.



  • red onion 1 large, peeled
  • sea salt

beer batter

  • Kernel or other American-style pale ale 165ml
  • fresh yeast 5g (or 2.5g of dried active yeast)
  • sparkling water 165ml
  • plain flour 250g
  • caster sugar ½ tsp

pickling liquid

  • cider vinegar 250ml
  • caster sugar 175g
  • fennel seeds ¼ tsp
  • coriander seeds ¼ tsp
  • black mustard seeds ¼ tsp
  • yellow mustard seeds ¼ tsp
  • peppercorns ¼ tsp
  • onion seeds ¼ tsp


  • Step 1

    Cut 1cm slices across the onion and separate each ring.

  • Step 2

    To make the pickle, put all of the ingredients in a large pan with 375ml water, bring to the boil, then simmer until the sugar dissolves. Add the onions and cook gently in the pickling liquid for 2 minutes. Turn off and leave to cool.

  • Step 3

    To make the batter, warm the beer to blood temp then drop in the yeast and leave for 2 minutes. Transfer to a mixing bowl and, using a whisk, combine the remaining ingredients until smooth. Cover with clingfilm and leave in a warm place to ferment for approximately 3 hours, until doubled in size and bubbling. Whisk everything back together. You may need to add a litle more flour or water.

  • Step 4

    To cook the onions, heat a fryer to 180C (or heat oil in pan until a piece of bread browns in 30 seconds). Take a large handful of onions (draining the pickling liquid as you go) and drop them into the batter. One by one, shake off a little of the batter and place them in the fryer, being careful not to overload. Fry until golden brown and crisp. Drain onto kitchen paper and season with salt.

Nutritional Information

  • Kcals 334
  • Carbs 51.2g
  • Protein 6.6g
  • Fat 10.9g
  • Salt 0.5g
  • Fibre 3.3g