VIDALIA ONION RINGS WITH BEER MUSTARD
"I coat my onion rings in a tempura-style batter and fry them until they're golden and crunchy."
Provided by Richard Blais
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Slice the onions.
- Cut each onion crosswise into 1/4-inch-thick slices. Separate the slices into individual rings; remove the 4 small center rings from each slice and reserve them for another use.
- Soak the onions.
- Put the separated onion rings into a large baking dish or shallow bowl and cover them with the buttermilk.
- Make the beer mustard.
- In a small bowl, whisk the aioli, dijon mustard, agave syrup, cinnamon, beer-extract powder and cayenne until combined. Set aside.
- Make the batter.
- In a large bowl, whisk 1 cup all-purpose flour, the rice flour, seltzer, beer and honey until smooth. Put the remaining 2 cups all-purpose flour in a separate large bowl or shallow pan and season it generously with kosher salt.
- Fry the onion rings.
- Fill a large heavy pot with at least 3 inches of vegetable oil. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F.
- Working in batches, lift the onion rings from the buttermilk and shake off the excess. Transfer them to the flour mixture and toss until coated, then dip one by one into the beer batter, shaking off the excess, and add to the hot oil.
- Fry, turning the onions often with tongs, until golden brown, 3 to 4 minutes; adjust the heat as necessary to maintain the oil temperature.
- Drain and serve.
- Drain the onion rings on paper towels and sprinkle with parsley and flaky salt while still warm. Serve with the beer mustard.
BRAISED & CREAMY VIDALIA ONIONS
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. - Elaine Opitz, Marietta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter over medium heat; stir in honey until blended. Add onions, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-18 minutes or until onions are tender., Cook, uncovered, over medium-high heat 15-20 minutes or until liquid is almost evaporated, stirring occasionally. Stir in cream; cook 3-5 minutes longer or until sauce is thickened.
Nutrition Facts : Calories 242 calories, Fat 11g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 283mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.
BUTTERMILK ONION RINGS WITH GRILLED TOMATO AIOLI DIPPING SAUCE
Steps:
- Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.
- For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt.
THE ABSOLUTE BEST FRIED VIDALIA ONION RINGS
Steps:
- Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry.
KICK A%% FRIED ONION RINGS
Nice and crispy! Sweet with a Kick! Top that juicy steak with these! If you want more of a kick add 1 teaspoon of Old Bay to the milk mixture as well!
Provided by Rita1652
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees.
- Combine the buttermilk, hot pepper sauce and sugar in a medium bowl until the sugar dissolves.
- Combine the flour, cornmeal, baking powder, Old Bay, salt and pepper in a shallow baking dish.
- Peel and cut the onions into 1/4-inch-thick slices.
- Separate the onion slices into rings and towel dry.
- Dip the rings in the buttermilk and shake off the excess liquid.
- Dredge the rings in the flour mixture, shake off the excess.
- Meanwhile, heat the oil to 400 degrees over medium-high heat in a large heavy pan.
- Add the onions to form a single layer on the oil's surface and cook until golden brown, no more than 3 minutes.
- Using tongs, transfer the onions to the paper towel-lined plate.
- Let stand 2 minutes to drain, then carefully transfer to the rack in the warm oven.
- Repeat till all are fried.
- Season with salt!
- Serve!
KITTENCAL'S BEST CRISPY ONION RINGS
These make the best onion rings! try to use panko for this it will really make a difference to the texture, use large sweet onions preferably Bermuda --- you will love these! --- I use Jim's great panko breadcrumb recipe for these recipe#167729
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil to about 350 degrees F.
- In a small bowl whisk together buttermilk and eggs.
- In a bowl mix together the coating mixture, then place into a shallow dish (a shallow dish makes for easier coating of the rings).
- Dip/coat the onion rings into the buttermilk mixture.
- Then coat generously into the dry coating mixture.
- Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides.
- Delicious!
Nutrition Facts : Calories 348.3, Fat 4, SaturatedFat 1.2, Cholesterol 94.2, Sodium 171.4, Carbohydrate 64.3, Fiber 3.5, Sugar 5.8, Protein 12.6
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
BUTTERMILK BATTER-FRIED ONION RINGS
Make and share this Buttermilk Batter-Fried Onion Rings recipe from Food.com.
Provided by Bev I Am
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut onions into 1/2-inch slices, and separate into rings.
- Set aside.
- Whisk together flour and next 4 ingredients until smooth.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
- Dip onion rings in batter, coating well.
- Fry, a few rings at a time, until golden.
- Drain on paper towels.
- Serve immediately.
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