Onion rings are the best way to eat your veggies. Here are five of our favorites.
Big enough to wear as bracelets, Greyhound’s flaky rings are made from colossal Spanish sweet onions double-dipped in buttermilk. These have reigned supreme for over two decades for a reason. 2500 Dixie Hwy, Ft. Mitchell, (859) 331-3767, greyhoundtavern.com
Bring your friends: each serving could feed a small elementary school. The beer-batter coating is good enough to stand alone, but it’s the side of spicy, buffalo-style ranch dipping sauce that will have you collecting the crumbs for one more bite. 8322 E. Kemper Rd., Symmes Twp., (513) 489-7044, thesilverspringhouse.com
Joe’s recipe is as old-school as its diner car home: sweet white onions dredged in Hudepohl beer and Cajun seasoning before a drop into vegetable oil. When the basket arrives at your table still piping hot and glistening from the fryer, ask for a side of the diner’s tangy barbecue sauce to go along with it. 1203 Sycamore St., Over-the-Rhine, (513) 421-5637
If it weren’t for the gorgeous view high atop Price Hill, the onion rings would be the main attraction at the west side’s new go-to spot. Incline religiously changes out the canola oil in its fryers every day, and the secret house blend of 15 to 20 spices provides a subtle kick to the hand-cut yellow onions. 2601 W. Eighth St., Price Hill, (513) 251-3000, inclinepublichouse.com
Sliced onions soak in milk before receiving a coat of the Inn’s special seasoning and a trip to the fryer, after which they’re served in an enormous, tangled pile alongside a pulled pork or shredded chicken sandwich, begging to be dunked and devoured. Multiple locations, montgomeryinn.com
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