Loaded Onion Rings

Loaded Onion Rings- We’re swapping fries for onion rings in this twist on a popular pub appetizer.

February 4, 2026 by Nicole Collins

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Today, we’re making Loaded Onion Rings!

Do I know who’s playing in the Super Bowl? No.

Do I know who’s playing the halftime show? No.

Do I know what I’m eating on Sunday? Yes.

Is today’s recipe on the menu? YES.

We all know I love a loaded potato skin which is basically a game day staple for me. And, we all know loaded fries are basically the shortcut version of the beloved potato skin. But, how about we change things up a little bit and load up some onion rings instead of potatoes? Cause that’s what we’re doing today, and it’s pretty epic.

We’re going to start by making a batch of my bloomin’ onion sauce. This sauce is creamy and savory and tangy and just absolutely heavenly. So we need a little mayo, some sour cream, a little horseradish, and a handful of spices. Mix it all together, then toss it in the fridge for those flavors to bloom and develop in the sauce.

Next up, we’re going to save ourselves some time and energy by baking up a bag of store bought frozen onion rings. It’s just easier, so why not! Spread the onion rings on a parchment lined baking sheet so they’re in a single layer, and bake according to package directions. I like to use the first cooking time on the package, because the onion rings will be going back into the oven for a second bake. We don’t want to overdo it!

After the first bake on our onion rings, we’re going to rearrange them a bit on the baking sheet. We need them separate during their first bake so they can get nice and toasty. But on their second bake, we can overlap them a little until they’re nice and cozy. Then, we’re going to sprinkle them with some shredded cheddar and cooked bacon crumbles. Then, back into the oven they go until that cheese is nice and melty.

When the onion rings come out of the oven for the second time, we’re going to drizzle that bloomin’ sauce all over the surface, finish with a handful of chopped green onion, and it’s time to dig in. We’re not going to use all the bloomin’ sauce in the drizzle, so I like to serve the extras on the side for more dipping. The sauce is drinkable, I’m telling you.

These loaded onion rings are such a fun twist on a classic pub appetizer. They have all the comforting elements that we know and love with the surprise aspect of the tangy sauce and sweet onion.

And, did I mention they’re perfect for game day eating too?

Ok, everyone! I think we’re going to try to sneak in one more game day recipe this week. You know we’re last minute people around here these days!

I hope you guys enjoy. And, let’s eat!

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Loaded Onions Rings

Serves: 6         Print

Ingredients:

For the Bloomin’ Sauce:

• ¼ cup mayonnaise

• ¼ cup sour cream

• 2 tsp ketchup

• 1 tbsp prepared horseradish

• ½ tsp salt

• ½ tsp paprika

• 1/8 tsp dried oregano

• 1/8 tsp black pepper

• 1/8 tsp garlic powder

• 1/16 tsp cayenne pepper

For the Loaded Rings:

• 1 bag (16 oz) frozen onion rings (I like Nathan’s battered onion rings)

• ½ cup shredded cheddar

• 4 strips bacon, cooked and crumbled

• 1 green onion, chopped

Directions:

1. Add all ingredients for the Bloomin’ Sauce to a small mixing bowl, and whisk well until completely combined. Refrigerate while working on the loaded onion rings. 

2. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Arrange onion rings in a single layer. Bake according to package directions.

3. Once the onion rings are finished baking, sprinkle cheese and bacon evenly over the tops of the onion rings. Place back in the oven for 3-5 minutes just until the cheese has melted.

4. Drizzle about half of the bloomin’ sauce over the top of the onion rings. Garnish with green onions. Serve with additional bloomin’ sauce on the side. Enjoy!
   

Recipe notes:

*Prepared horseradish is the jar of freshly grated horseradish you find in the refrigerated section of the grocery store. Make sure to get this and not the creamy horseradish you find in the dry grocery section of the store.

*1/16 tsp is not a typical measurement, so just use half of an 1/8 tsp. 

*I usually like to slightly overlap the onion rings after the first bake and before topping them with cheese and bacon to make them more presentable so I can serve these right from the sheet pan.