Deep fat fried onions are used widely as an appetizer in different food products. Quality of whole fried foods depends on oil quantity and quality, water content and their color characteristics. Differences in dry matter content of onions from different growers or different varieties can be regulated or even eliminated by pre-fry drying of onions. It is recommended using a pre-fry drying process for increasing quality of fried onions. Moreover, recently researchers showed using hydrocolloids as a coating agent can reduce oil uptakes and also provide more sensory acceptability for consumers. This treatment can also improve color, appearance and flavor of fried products. In this research effect of pre-fry drying and coating on fried onions were investigated in order to improve its organoleptic and sensory characteristics, storage quality and decreasing oil absorption of onion rings. Two local varieties of onions, Yellow Sweet Spanish and Red Dorcheh, were purchased from local growers. Physico-chemical properties of samples such as dry matter and nitrate were measured according to standard methods. In addition, reducing sugar contents of the samples were measured by High Performance Liquid Chromatography (HPLC). Samples were cut using a laboratory slicer in order to achieve a uniform rings in terms of size and shape. The onion rings were dried at 60 °C to achieve final dry matter of 20 and 30 % WB. The samples (without drying, 20 and 30% dry matter) were then fried at 170°C for 300, 240 and 150 seconds depending on dry matter of samples. Onion rings, were coated by gelatinized starch solutions (4 and 5 %) and Carboxymethyl Celluloses solutions (0.5 and 1 %) for 5 seconds at 37 °C. Coated onion rings were also fried at 170°C for 150 second. Fried samples were then stored under nitrogen atmosphere at ambient temperature and normal atmosphere at ambient and -18 °C for 3 months in polyethylene packages. Oil content, peroxide value (PV), tiobarbitoric acid index (TBA), color and sensory characteristics of fried samples were measured just upon frying every month up to 3 months storage. Result indicates that increasing of drying time had negative effect on samples color and samples were darker comparing by those with lower dry matter. In addition, drying of samples to 20% dry matter had not significant effect on PV and TBA whereas samples were dried to 30% dry matter had significant difference on these parameters. Results have also indicated that pre-fry drying had a better sensory quality especially on Yellow Sweet Spanish cultivar with 30% dry matter; therefore, this condition, was chosen as best treatment and in the next step this sample was coated by hydrocolloids. Onion rings that had been coated by 1% CMC solution and fried at 170 C Key words: Fried onion rings, Pre-drying, Coating, Oil uptake