Onions – they seem to be love ’em or hate ’em vegetable. My husband hates them; I love them. One of my favorite treats are onion rings. Not the fast food version, but they kind my mom used to make – beer battered and crispy! Mom used to make her fish and chips recipe this way as well and onion rings were always a side. So good!
These can be made two ways – deep fried or fried and then baked. Granted, with the frying aspect the “baked” version isn’t really any lower in calories, but it’s an option for those that don’t have a deep fryer or are not up for the rigors of frying on the stove. I can’t tell you how many stove fires my husband has been to in the last 32 years caused by grease fires. Many times pans were left unattended, or old pots of oil were left on the stove and someone turned on the burner underneath them when they meant to turn on a different burner, etc.
So be safe and enjoy some onion rings. Onions are especially good this time of year and soon we’ll have my favorite, the Walla Walla Sweet onions in season (June through September). If you haven’t tried one, you’re missing out! This seasonal treat is so popular that there’s a festival to celebrate them every yet and they’re so well loved, that some people eat like apples. I’m not that onion crazy, but I do love to find ways to incorporate them into my cooking every year.
- 3 large white or yellow onions (about 9 to 11 ounces each), peeled and trimmed
- 1 cup all-purpose flour
- 1 tsp paprika
- ¾ tsp salt
- ¼ tsp pepper
- 1 cup beer (regular or nonalcoholic)
- Vegetable oil
- Cut onions crosswise into ½ inch slices and pull apart into rings. (Refrigerate or freeze broken or end pieces for other uses.)
- Combine the flour, paprika, salt and pepper in large bowl. Stir in the beer. Beat the beer batter with a wire whisk until the foam is gone.
- Baked version:
- Heat about 1 Tbl vegetable oil in large 12-inch nonstick skillet over medium high heat.
- While the skillet is heating, toss the onion rings in the bear batter allowing the extra batter to drip back into the bowl. Transfer the dipped onions to plate.
- Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions.
- Transfer to an ungreased shallow baking pan or cookie sheet, arranging in single layer.
- Bake at 425 degrees for 6 minutes, or until crisp.
- Makes 6 servings.
- Deep fried version:
- Heat at least 2 inches oil in deep fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter coated onion rings into hot oil (about 10 to 20 at a time).
- Fry 2 to 4 minutes or until crisp.
- Drain on paper towels before serving.
- Makes 6 servings.
Do you have a season onion you love in your area? What’s your go-to onion recipe? I’m always looking for recipes for onions so if you have a favorite, please share!
Recipes for Onions
Recipe and photo provided by the National Onion Association – Visit their site to learn more about onions, how to cook with them, seed to table, types of onions, grilling with onions, recipes for onions, and more.