Texas 1015 Onion Rings

Texas 1015 Onion Rings

Texas 1015 Onion Rings

Tis the season for Texas 1015 sweet onions!  I can never get enough of these enormous, sweet babies.  Sliced, dipped into buttermilk and dredge into seasoned flour the Texas 1015 make the best onion rings.

Hands down!

Last year we hit the Weslaco, Texas Onion Festival where these dolls are the main attraction. The festival celebrates the development of the famous Texas 1015 onion which was developed in Weslaco, Texas in October 15, 1980 at the Texas A&M University. 

Named 1015 which refers to the month and date they were invented.

The festival which began in 1989 is a 2 day fun-filled family experience. From the music, to the salsa contest, rids and of course the Food!

I picked up two Texas 1015 onions to serve with my juicy steaks for Sunday dinner and they were quickly scooped up. Serve over a warm steak or with a spicy dipping sauce these onion rings make any day brighter.

I’m addicted to them… I eat’em by the piles… And I never once make any excuse for the amount of rings this lady can throw down.

They are that good!

Go ahead try them for yourself!


Texas Onion Rings


Texas 1015 Onion Rings

Yield: serves 4-6


  • 2 Texas 1015 large onions, sliced ¼ inch thick, separated
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Oil for frying


  1. In a large bowl place onion slices and pour buttermilk over the onion. Soak for 15-20 minutes.
  2. Combine the flour, salt and freshly ground pepper. Taste and adjust for seasoning.
  3. Divide flour mix into two. I use to 9x13 cake pans, but you can use bowls or large plastic bags.
  4. Preheat the oven to warm and line a large baking sheet with paper towels.
  5. In a cast iron skillet or Dutch oven heat oil to 350 degrees.
  6. Remove all onion slices to a bowl, reserving buttermilk.
  7. Dredge station: seasoned flour-buttermilk-seasoned flour
  8. Working in batches dredge onion rings in seasoned flour and tap off any excess, dip the rings in the buttermilk, allow excess to drain and dredge once more in seasoned flour.
  9. Fry the rings, turning once until golden brown, about 4-6 minutes depending on size.
  10. Place on baking sheet to drain and keep warm in oven.
  11. Serve warm with dipping sauce or over a hearty steak.



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