Lemon Marinated Red Onion Rings Food

MEDITERRANEAN MARINATED RED ONIONS

Steps:

• Peel and halve the onion, then cut into thin slices.
• Place them in a saucepan, cover in water, and bring to the boil. Cook for 5 minutes, then drain and let cool.
• Mix the remaining ingredients together and stir well.
• Place the onions in a container, and pour over the vinegar mixture.
• Leave to marinate overnight. Store in the fridge.

RED ONION RINGS

Steps:

• Cut onion into 1/4-in. slices; separate into rings. In a shallow bowl, whisk 2 tablespoons flour, egg white, buttermilk, salt and cayenne until blended. Coat onion rings with remaining flour, then dip in buttermilk mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onion rings, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

BEST EVER ONION RINGS

Steps:

• Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins to 1 hr.
• Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.
• Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.
• Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.

MARINATED WALLA WALLA SWEET AND RED ONION RINGS

Steps:

• Put all ingredients except onions in a saucepan (non-aluminium), cover and simmer for 10 minutes.
• Separate onions into rings. Place in an oblong baking pan (glass or non-aluminium) or large casserole.
• Pour hot liquid over onions. Cover and chill at least 4 hours.
• Drain and serve.

MARINATED ONIONS

Steps:

• Slice the onions ¼ inch thick and separate the rings.
• Mix all ingredients in a container you can cover and shake, and store in the refrigerator.
• Marinate at least 24 hours before serving.

MARINATED RED ONIONS

Steps:

• Mix first 11 ingredients in large nonaluminum bowl; whisk in oil in thin stream.
• Add onions and toss well.
• Cover and refrigerate up to 7 days before serving.

LEMON-MARINATED RED ONION RINGS

Steps:

• 1. Prepare the ginger paste. Then, in a non-reactive bowl, place the onions, add the salt, and toss well. Cover and let marinate about 2 hours at room temperature. Then pour into a fine-mesh strainer and drain all the juices and salt (or wash under running water and then drain).2. Transfer to a serving bowl and mix in the cilantro, lemon juice, ginger paste, and red pepper flakes. Cover and refrigerate about 2 hours in the refrigerator to marinate. Serve chilled.VARIATION: This recipe can be made using distilled white vinegar and 2 to 3 teaspoons sugar instead of lemon juice.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RED-ONION RINGS

Steps:

• Combine onion rings, buttermilk and 1 teaspoon ground cumin in large bowl. Let soak 1 hour, stirring occasionally.
• Pour oil into large saucepan to depth of 1 1/2 inches; heat to 375°F. Mix flour, cornmeal, salt, pepper and remaining 1/2 teaspoon cumin in cake pan. Drain onion rings. Working in batches, add a few onion rings to flour mixture and turn to coat. Add to oil and fry until golden brown, about 45 seconds. Drain on paper towels. Sprinkle with salt and pepper and serve.