Onion Straws Food

VIDALIA® ONION STRAWS (ONION STRINGS)

Steps:

• Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
• Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

SLOPPY JOES WITH MAUI ONION STRAWS

Steps:

• Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside.
• Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350 degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl. Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak.
• Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; transfer to paper towels to drain.
• Serve the sloppy joes on the toasted rolls and top with onion straws.

ONION STRAWS

Steps:

• 1. Slice onion very thin, then in half. Soak in cold water; set aside. Heat oil in deep skillet or fryer or Dutch oven to 375^to 400^.
• 2. Combine dry ingredients. Drain onions. Toss into flour mixture, shake off excess, then in buttermilk, then back in flour mixture- shaking off excess flour.
• 3. Plunge into hot oil.Fry for a few minutes and remove as soon as golden brown. Repeat until all are fried.

EASY ONION STRAWS

Steps:

• Pre heat deep fryer.
• Cut an onion into thin slices.
• Sautee' over medium heat until tender.
• Mix eggs, milk, salt, pepper and chilli powder in bowl MIX WELL.
• Strain onions.
• Add flower, the amount varies by size of onion.
• deep fry until golden brown.
• add a bit more salt and pepper.

FRIED ONION STRAWS

Steps:

• Add the milk and vinegar to a 9x13 inch dish and whisk to combine. Peel and slice the onion into very thin rings (a mandolin works great). Place the sliced onions in the milk and press the onions down into the milk. It's ok if they're not completely submerged, just stir them a bit while they soak for 30 minutes.
• When the onions are soaking, add the flour, garlic salt, paprika, and pepper to a medium bowl. Whisk to combine.
• Add the oil to a large heavy bottom pot and heat over medium high heat. Dredge the onions in the flour mix and shake off the excess flour. When the oil reaches 350 degrees, fry the onions in batches until golden brown, about 1-2 minutes. Drain the onion straws on paper towels and season with salt. Repeat the process with the remaining onions. Serve immediately.

SLOPPY JOES WITH MAUI ONION STRAWS

Steps:

• In a large saute pan over medium-high heat, combine the canola oil, peppers and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then add the remaining sloppy joe ingredients (except the rolls), seasoning with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets very thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside.
• Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon pepper in another medium bowl. Cut the onion in half, then slice into -inch-thick pieces; separate into short straw-like strips. Add to the milk mixture to soak.
• Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; place on paper towels to drain.
• Serve the sloppy joes on the rolls and top with onion straws.

PIONEER WOMAN ONION STRINGS

Steps:

• Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
• Combine dry ingredients and set aside.
• Heat oil to 375 degrees.
• Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into the hot oil. Fry for a few minutes and remove as soon as golden brown.
• Repeat until the onions are gone.

ONION STRAWS

Steps:

• Cut onions into very thin slices; separate into rings.
• In medium bowl, combine pancake mix, sparkling water, chili powder and salt; beat until smooth.
• In a large saucepan or deep fryer, heat oil to 375. Stir onions into batter. With 2 forks, lift onions from batter in small portions. Drop into hot oil just until surface of oil is cover with onions; fry 1 to 2 miniutes or until crisp and browned.
• Remove onions from hot oil; drain on paper towels. Repeat with remaining onions. Refrigerate.
• In a small bowl; combine sour cream and taco seasoning mix; blend well. Refrigerate until ready to use.
• When ready to serve, heat oven to 375. Bake onions 10 minutes or until crisp. Stack on a platter and serve with dipping sauce.

ONION STRINGS

Steps:

• Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they'll be really mad they didn't get any.

ONION STRAWS (FRENCH FRIED ONIONS)

Steps:

• With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
• Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
• When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
• Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.

CRISPY FRIED ONION STRAWS

Steps:

• Slice onion into 1/4" slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk, and rest in fridge
• Soak onions in buttermilk for one hour. Drain buttermilk well from onions
• FOR EASY, HANDS-FREE BREADING: Use a Tupperware-like container that has a cover!
• Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into container.
• Using tongs or a fork, transfer onions in batches into flour mixture. Cover with lid, and shake vigorously. Transfer seasoned onions to a plate
• Add enough oil for a 1/2" depth and heat in large fry pan. Test the oil with a small piece of onion: when onion immediately begins to bubble and raises to the surface, the oil is hot enough
• Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
• Watch carefully, as onions will only take about 2 minutes to cook. Transfer cooked onions to paper towels to drain. Immediately sprinkle with sea salt
• When completely finished, sprinkle with additional paprika, if desired.