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Old 10-02-2012, 02:49 PM   #1
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Perfect Onion Rings?

I love onion rings but they may possibly the biggest regular disappointment on menus. Surely someone can still make decent onion rings, but most often they are frozen mashed and extruded onion bits coated in gooey, salty breading. Horrible.

My project this month is to learn to make perfect onion rings and so I have questions and need advice.

I've tried a few times already and had some failures. The first problem I have in the choice of onion. I've tried 2 so far, a walla walla sweet, with a high water content (turned mushy and wet) and a red onion which got tough and was VERY oniony.

What kinds of onions would be best?

The next challenge is the breading. I like them crispy, light and tasty - maybe with a little corn flavor but not a thick batter.

Do you have a great recipe?

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Old 10-02-2012, 03:28 PM   #2
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Quote:
Originally Posted by Janet H View Post
Do you have a great recipe?
Have you tried baking them? I don't eat deep fried foods much anymore. Mostly I make fries and fast food type things in the oven so I can control the amount of oil that goes into them.

Here is one recipe I've tried, and it's really quite good.
Simply The Best Baked Onion Rings! Recipe - Food.com - 82297
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Old 10-02-2012, 03:29 PM   #3
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Quote:
Originally Posted by Janet H View Post
I love onion rings but they may possibly the biggest regular disappointment on menus. Surely someone can still make decent onion rings, but most often they are frozen mashed and extruded onion bits coated in gooey, salty breading. Horrible.

My project this month is to learn to make perfect onion rings and so I have questions and need advice.

I've tried a few times already and had some failures. The first problem I have in the choice of onion. I've tried 2 so far, a walla walla sweet, with a high water content (turned mushy and wet) and a red onion which got tough and was VERY oniony.

What kinds of onions would be best?

The next challenge is the breading. I like them crispy, light and tasty - maybe with a little corn flavor but not a thick batter.

Do you have a great recipe?
Janet,
how about a tempura batter for the onion rings.? I'll check and see about a recipe if this interests you.
kadesma
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Old 10-02-2012, 04:22 PM   #4
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We've had our best success using sweet onions which get soaked in ice water first and when we use rice flour as a coating.
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Old 10-02-2012, 07:46 PM   #5
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Spanish onions .. soak in ice water .. tempura batter .. yum !
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Old 10-02-2012, 07:47 PM   #6
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Seems to me, they work best if left in the ice water overnight (or longer). I use rice+chickpea flour. I use Spanish onions.
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Old 10-02-2012, 10:40 PM   #7
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What is it about the soaking that helps?
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Old 10-02-2012, 10:44 PM   #8
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I saw a show where Ina Garten soaked her onion rings in ice water. Made sense at the time, it crisps them up, I guess.

Then there's always Dairy Queen. They use real sliced onions, not onion mush. The batter is usually nice and crisp, but probably thicker than what you want.
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Old 10-02-2012, 11:14 PM   #9
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I try to stay away from fried, but I keep thinking about trying these onion strings (dipped in buttermilk):

Onion Strings
Onion Strings | The Pioneer Woman Cooks | Ree Drummond
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