Eddie Jackson’s Red Ale Onion Rings and Jerk Ketchup | Food Network

Eddie jazzes up old-school onion rings by utilizing red ale in the batter and serving them with spicy jerk ketchup!
Get the recipe ▶
Subscribe to Network ▶

Welcome to Network, where discovering to prepare is as basic as clicking play! Grab your apron and get ready to get cookin' with a few of the very best chefs all over the world. We'll offer you a behind-the-scenes look at our finest shows, take you inside our favorite and be your resource in the cooking area to ensure every meal is a 10/10!

Level: Intermediate
Total: 30 minutes
Active: 30 min
Yield: 8 to 10 servings


About 4 cups (1 liter) canola oil, for deep-frying
2 large Vidalia onions
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup (8 fluid ounces/240 milliliters) red ale
Coarse sea salt
Jerk Ketchup, for serving, dish follows

Jerk Catsup:

1 cup (240 milliliters) ketchup
Juice of 1 lime
1 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt


Special equipment: a deep-fry thermometer

Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.

While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.

In a big bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale up until the ingredients are combined. The batter ought to be thick however a little loose.

Location a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain pipes off any excess batter back into the bowl, then gradually lower the onions into the hot oil. , turning the onions every 30 seconds, up until golden brown, 2 to 3 minutes. Using a spider, move the onions to the cake rack and gently season with sea salt.

Jerk Catsup:
Yield: About 1 1/4 cups (280 milliliters).

In a nonreactive medium bowl, integrate the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix till included. Usage right away or move the ketchup to an airtight container and cool for up to 4 days.

's Note.

There are a handful of items I always keep on hand in my pantry: my 24/7 Rub, Holy Molasses Barbecue Sauce, and this jerk ketchup. Ketchup has been a favorite dressing of mine for as long as I can keep in mind, but I've always felt it was doing not have in the flavor department. And since I love Caribbean tastes so much, I felt it was just fitting that I added them to my ketchup also. This tasty dressing is best for topping a hamburger or dipping your fries in– attempt it and see.

Register for our channel to fill on the most recent must-eat dishes, brilliant kitchen area hacks and material from your preferred Food Network reveals.
▶ SITE:.

#EddieJackson #RedAleOnionRings #JerkKetchup #FoodNetwork.

Eddie Jackson's and Jerk Catsup|Food Network.

Eddie Jackson's Red Ale Onion Rings and Jerk Ketchup | Food Network

You May Also Like

About the Author: Yvette Cook


  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  2. I don’t understand why Eddie doesn’t have his own show on Food Network yet Guy Fieri has several and has taken over the channel. So many other great chefs out there.

    1. I absolutely agree. I have boycotted Food Network on nights when Guy Fieri is on. I’m sick of him, to tell the truth.

    2. DJ u comment the same crap 5 or 6 times. Nobody cares u all hate Guy. He gave me money to keep my restaurant going during the pandemic. He’s #1 for a reason

  3. There’s a thin skin on the inside of each ring, if you remove that skin when you bite into the onion ring it won’t slide out and it’ll leave it intact in the breading!

  4. If you are making them for kids, or folks that don’t like the flavor beer imparts, you can use a sparkling water for the batter in place of the beer. The reason it works so well is because of the air bubbles. As they release they create pockets that give a better rise. If you want a more robust color you can also add paprika or smoked paprika to your batter to give a deeper color. I always love seeing a good onion ring cooking clip!

    1. probably a lot crispier with carbonated water, or not so rich beer… sugar never helps anything crisp, in my experience

  5. This recipe looks delicious. I will say that I got a really bad burn once from using tongs with hot oil. When you go to pinch what you’re grabbing it can splash the oil. I had a scar on my hand for about 5 years from where the burn caused a blister. It’s safer to use a spider strainer if you have one.

  6. Good knife technique sir. I grew up working in French restaurants and saw way too many people slice fingertips off when cutting onions for French onion soup, of which we go through 50 to 100 pounds of onions a day so you get really good with your knife skills fast! Looking forward to seeing what else you putting out there as this was a really well put together presentation.

  7. Eddie Jackson I like to eat Onion rings they are so good keep up the good work

  8. Hi, the onion rings look and sound amazing so I like to know what can you use in place of the all purpose flour?

Leave a Reply

Your email address will not be published. Required fields are marked *