Crunchy Onion Rings
These are thick-cut rings of fresh onions, double-breaded for an extra-crispy crunch. They are typically deep-fried until they reach a golden-brown finish and are served with a side of Honey BBQ Sauce for dipping.
Price
Prices can vary by location and whether you order them as a standalone appetizer or as part of a meal deal.
- Standalone Appetizer: Generally ranges from $9.99 to $11.49.
- Ultimate Trio Option: You can often include them in a “Build Your Own Ultimate Trio” for around $19.19 – $19.99.
Calories
The calorie count reflects a full appetizer portion, including the dipping sauce:
- Overall Calories: Approximately 1,320 – 1,330 kcal per serving.
- Without Sauce: Roughly 1,100 – 1,150 kcal.
Ingredients
While specific proportions are proprietary, the core components include:
- Onions: Large, fresh white or yellow onions.
- Battering/Coating: Wheat flour, yellow corn flour, salt, leavening (sodium acid pyrophosphate, baking soda), and various spices (including onion and garlic powder).
- Frying Oil: Typically a vegetable oil blend (highly refined soybean oil).
- Honey BBQ Sauce: High fructose corn syrup, water, tomato paste, honey, distilled vinegar, molasses, and natural smoke flavors.
Nutrition
Values are based on a standard single-serving appetizer portion.
| Nutrient | Amount | % Daily Value* |
| Total Fat | 59g – 69g | 88% – 125% |
| Saturated Fat | 10g – 13g | 50% – 65% |
| Trans Fat | 0.5g | — |
| Sodium | 2,915mg – 3,360mg | 121% – 146% |
| Total Carbohydrates | 141g – 181g | 51% – 66% |
| Dietary Fiber | 10g – 11g | 36% – 44% |
| Total Sugars | 16g – 51g | — |
| Protein | 15g – 16g | 30% |
Allergens
Applebee’s official documentation identifies the following allergens for this item:
- Wheat: Found in the breading and flour coating.
- Soy: Typically found in the frying oil and some batter components.
- Gluten: Present due to the wheat-based breading.
- Cross-Contamination Warning: Because these are deep-fried, they share a fryer with items containing Milk, Egg, Fish, and Shellfish.
