Onion Ring Casserole Aka Onion Fluff Food

CRISPY ONION RINGS RECIPE WITH DIPPING SAUCE

Steps:

• Heat a dutch oven over medium heat with 1" of oil (or enough to cover the onion rings). You can use a deep fryer if you have one.
• In a medium bowl, whisk together 1 cup milk with 1 Tbsp vinegar and let sit 5 minutes. Whisk in 1/2 cup sour cream.
• In a separate bowl, whisk together: 1 cup flour, 1/2 Tbsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
• Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. (I used a fork to transfer from the wet bowl to the dry bowl so my hands didn't get as gunky). Repeat by dipping in milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.
• Once the oil is at 375˚F on a thermometer, or hot enough for the onion rings to sizzle, place 3-4 double battered onion rings in a single layer in the hot oil and cook for about 3 minutes, flipping halfway and fry until exterior is crisp and light golden brown. Let onion rings cool on paper towels so soak up any excess oil.

ONION RING CASSEROLE

Steps:

• Preheat oven to temperature 350°F
• Season beef with salt and pepper to taste and press into the bottom of a large greased casserole dish.
• Sprinkle corn evenly over meat.
• Combine cheese and mushroom soups in a bowl and mix thoroughly.
• Spread half this mixture on top of meat.
• Place a generous layer of tater tots over soup. Sprinkle bell pepper over potatoes.
• Cover with remaining soup mixture.
• Arrange onion rings over top and bake 1 to 1-1/4 hours until golden brown and bubbly.

ONION RING CASSEROLE - AKA ONION FLUFF

Steps:

• Preheat oven to 350 degrees F.
• Use pan spray to grease a large casserole baking dish.
• In a bowl combine the soup, chiles, garlic, beaten eggs, wine/beer/milk, sour cream, salt, and pepper, and stir well to incorporate.
• Place about 1/2 cup of the mixture on the bottom of the sprayed casserole dish.
• Place one layer of onion rings on the bottom of the dish, then a second layer on top of the first, overlapping where the rings touch each other (sort of like how the Olympic rings overlap).
• Pour half of the cheese mixture over the ring layers.
• Add another two layers, continuing with the overlapping.
• Pour the remaining half of cheese mixture over the top, using a spatula to try to cover as much of the rings as you can.
• Top with shredded cheddar (or Velveeta, if you really want to go that direction, but I think cheddar tastes better).
• Cover with casserole lid and bake at 350 degrees F for 40 minutes, then uncover and bake for another 10 to 15 minutes or until cheese is bubbly and golden.
• Makes 8 to 10 side servings.
• Note: you can add other ingredients to this to make it more of a main dish/one dish meal, if you like, such as browned ground beef, hash browns or o'brien potatoes, and vegetables such as green beans or corn; it can probably also be done in a crockpot, somehow.
• Good with salsa and/or hot sauce, too!

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.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.