Ree Drummond Onion Rings Food

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.

BAKED ONION RINGS

Steps:

• Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Lightly spray the parchment paper with olive oil cooking spray.
• Stir together the buttermilk and cornstarch in a shallow bowl.
• Stir together the flour, cornmeal, Parmesan cheese and House seasoning in a baking dish.
• Coat the onion slices by placing each slice into the buttermilk mixture allow excess to drip before coating in the seasoned cornmeal. Then place the coated rings in a single layer on the baking sheets. Repeat until all onion rings are coated. Give the onion rings a light spray with non-stick baking spray. Bake until golden brown, about 20-25 minutes flipping once halfway through and serve hot.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

BEER-BATTERED ONION STRINGS

Steps:

• Special equipment: a mandolin; a deep-frying thermometer
• Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
• In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
• In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned 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.

CRISPY JALAPEñO & ONION PETALS

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

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.

CORNMEAL-FRIED ONION RINGS

Steps:

• Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

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!

ONION STRINGS(PIONEER WOMAN)

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.

DEEP-FRIED ONION RINGS

Steps:

• Cut the peeled onions into 1/2in slices and separate into rings.
• Soak the rings in the buttermilk mixed with the cayenne pepper. Leave for up to 1/2 an hour - the longer they soak the better.
• In another bowl mix together the flour, celery salt, garlic powder, and paprika.
• Drain the onion rings and drop them in the seasoned flour.
• Remove and deep-fry a few rings at a time in hot oil until golden and crisp.
• Season and serve immediately.