At The Packing House, the kitchen sends out golden rings that pile high in generous baskets, each one crisp and substantial enough to satisfy serious appetites. These onion rings achieve the proper balance between thick batter and sweet onion, avoiding the common pitfall of greasiness that plagues lesser versions. The substantial portions and consistent execution explain why they claim the top spot among Wisconsin's supper club offerings.

House-made and hand-battered, these onion rings earn local endorsement alongside the recommended fries. The kitchen cuts thick rings that hold their structure through frying, creating substantial rounds with golden exteriors. Served in hearty Wisconsin portions typical of the supper club tradition, they arrive as a worthy alternative to the standard potato sides that dominate most tables.

At Buckhorn Supper Club, the kitchen hand-cuts thick onion slices and batters them in-house for proper texture and flavor balance. These golden rings avoid the common pitfalls of soggy coating or overly sweet onions that plague many supper club attempts. The crisp exterior gives way to tender, properly cooked onion that doesn't slide out in one piece. While other dishes here receive mixed reviews for seasoning and execution, these onion rings demonstrate the consistency that keeps locals returning.

At Norwood Pines, the kitchen sends out plates piled high with golden onion rings that catch the light filtering through the dining room's pine-framed windows. These substantial rings deliver the crispy coating that supper club regulars expect, with enough heft to satisfy as a proper appetizer. The consistent preparation and generous portions explain why they've become a reliable choice in the Minocqua area. Friday nights see tables ordering them as shareable starters before diving into the main event.

At The Del-Bar, the onion rings compete for attention against standout sides like the highly recommended mashed potatoes and loaded baked potato that consistently earn praise from diners. Hand-cut and battered in-house, these rings arrive golden but lack the exceptional crispness that would elevate them above mid-tier status. The kitchen's focus clearly centers on their acclaimed steaks and potatoes, leaving these rings as a serviceable but unremarkable appetizer option.

At Tornado Steak House, the onion rings compete for attention alongside legendary hash browns that draw regulars for repeat visits. These rings arrive as a standard offering in a restaurant known more for its perfectly executed steaks and unique welcome of raw vegetables served in ice cups. While competent, they lack the distinctive preparation or memorable qualities that elevate other menu items. The kitchen's focus clearly centers on their renowned beef and potato preparations rather than these supporting sides.

House-made and thick-cut, these onion rings compete for attention alongside the legendary salad bar that draws regulars back repeatedly. The batter crisps properly without becoming greasy, though the rings don't quite reach the standout level of other menu items like the massive prime rib portions. While solid and consistent, they serve more as a reliable side than a destination dish in a supper club known for generous portions and unique salad bar offerings.

Hand-dipped in house-made batter, these onion rings arrive as part of Pinewood's starter basket alongside their popular relish tray. The coating stays crisp while the onions inside turn tender, avoiding the common pitfall of soggy breading. Regular patrons often order the basket to share before their blackened salmon or other entrees. While solid, they lack the distinctive preparation or sourcing that elevates higher-ranked competitors across Wisconsin's supper club circuit.

At Pub N Prime, the onion rings struggle to compete with the restaurant's standout soup and salad bar, which draws consistent praise from diners. While guests rave about the chicken and dumpling soup and fresh salad offerings, the rings fail to generate similar enthusiasm in reviews. The kitchen's attention seems focused elsewhere, with bartenders crafting solid brandy old fashioneds and the salad bar maintaining crisp, fresh vegetables. This ranking reflects their secondary status in a dining room where other offerings clearly take priority.

At Little Bohemia Lodge, the onion rings struggle to match the quality of other offerings like their notably good mushroom soup. The kitchen seems to focus more successfully on items like their Bohemian rye bread service, leaving these rings feeling like an afterthought. While the restaurant delivers on atmosphere and certain specialties, the onion rings lack the crispy texture and proper seasoning that define superior versions. They're serviceable but don't justify ordering when better options fill the menu.

House-made cheese anchors the relish tray at 3 Mile House, earning enough local reputation that customers purchase containers to take home. Fresh vegetables and tangy pickles provide the expected accompaniments, though the presentation stays simple rather than elaborate. The onion rings themselves fall short of the kitchen's other offerings, lacking the crisp execution that defines the better items on their menu. While the relish tray demonstrates solid technique, the rings don't justify a special trip to Hazel Green.

Despite Relish's strong showing with perfectly grilled steaks and notable Old Fashioneds, their onion rings fall short of supper club standards. The kitchen focuses its attention on the impressive salad bar featuring breadsticks, cheese, pickled items, and summer sausage, leaving less popular sides like onion rings as afterthoughts. Diners consistently praise the French onion soup and main courses, suggesting the kitchen's talents lie elsewhere. This explains why the rings rank at the bottom among Wisconsin's supper club offerings.