Onion Ring Casserole Food

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F.
• Separate the onion slices into rings, and set aside.
• In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside.
• Whisk the egg and milk into the flour mixture using a fork.
• Dip the floured fings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.
• The wire rack may be placed over a sheet of aluminum foil for easier clean up.
• Spread the bread crumbs out on a plate or shallow dish.
• Place rings one at a time into the crumbs, and scoop the crumbs up over the rings to coat.
• The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at time for 2 to 3 minutes, or until golden brown.
• Remove to paper towels to drain. Seasoning with season salt, and serve.

BEST EVER ONION RINGS

Steps:

• Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
• Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

GREEN BEAN AND MUSHROOM CASSEROLE WITH CRISPY FRIED ONIONS

Steps:

• Make the casserole:
• Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper. Arrange mushrooms and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with oil; season with 3/4 tsp. salt and 1/2 tsp. pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25-35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
• Meanwhile, cook green beans in a large pot of boiling generously salted water until crisp-tender, 3-5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
• Melt butter over medium-low heat in same pot. Add onion and garlic and cook, stirring occasionally, until tender, 5-8 minutes. Stir in flour and cook, stirring occasionally, until aroma is mildly nutty, 4-6 minutes. Add 3 Tbsp. cream and stir well to combine. Repeat twice, then stir in remaining cream, broth, bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
• Make the fried onion topping:
• Pour oil into a large wide pot or high-sided skillet to a depth of 1/2". Heat over medium-high until hot but not smoking (about 350°F on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
• Whisk cornmeal, cornstarch, paprika, coriander, and cumin in a large shallow bowl. Toss onion rings in cornstarch mixture to coat.
• Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2-3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season with salt and pepper while hot.
• Bake the casserole:
• Arrange beans and mushrooms in a 3-quart baking dish. Pour cream sauce over; stir to evenly coat. Bake at 375ºF until sauce is thickened and bubbling around edges, about 20 minutes.
• Top casserole with fried onions and serve warm.
• Do Ahead
• Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
• Green beans and mushrooms can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.

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!

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.

MOM'S ONION RINGS

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
• Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
• Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
• Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
• Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.