Breaded And Baked Vidalia Onion Rings With Cornmeal Recipes

CRISPY BAKED ONION RINGS

Steps:

• At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.
• Once the onions have soaked, remove from the refrigerator. Set aside.
• Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.
• Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won't adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.
• Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.
• Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.
• Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

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.

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER

Steps:

• In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
• In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
• Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
• Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
• In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
• Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

BAKED VIDALIA ONIONS

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

CORNMEAL ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings. In a shallow bowl, whisk egg and buttermilk until blended. In another shallow bowl, combine the flour, cornmeal, pecans, salt and pepper. Dip onion rings in egg mixture, then coat with flour mixture., In an electric skillet or deep-fat fryer heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

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 BAKED ONION RINGS

Steps:

• Cut off the stem end of the onion, peel back the skin, and cut the onion into 1/2-inch slices. Separate the onion slices into rings and discard or save the ends for making stock.
• Bowl 1: Add the 2 tablespoons of flour to a medium bowl. Set aside.
• Bowl 2: Crack the egg into a medium bowl and scramble slightly. Add the milk, melted butter, and 1/2 cup of flour. Stir to combine and set aside.
• Bowl 3: Combine the panko breadcrumbs, cornmeal, dried parsley, paprika, chili powder, garlic powder, pepper, and salt.
• Preheat the oven to 425˚F, and spray two large baking sheets with cooking spray or layer with parchment paper.
• Drop each onion ring into the flour bowl and coat thoroughly with flour.
• Remove the onion ring from the flour and drop it into the egg mixture. Flip to coat entirely.
• Remove the batter-coated onion ring, let the extra batter drip off, and then drop it into the breadcrumb mixture and coat completely.
• Carefully remove the breaded onion ring without shaking off the coating, and place it on the prepared baking sheet.
• Repeat with the remaining onion rings and place them on the baking sheet without touching each other. You can put little rings inside of big ones to save space.
• Bake the onion rings in a preheated oven until crispy, about 15 to 20 minutes. Turn over about halfway through so each side browns evenly.
• Preheat your air fryer to 425˚F for about 5 minutes. Lay the coated onion rings in a single layer in the air-fryer basket, leaving a little space in between each ring.
• Return the basket to the air fryer and cook 15 to 20 minutes, or until crispy and golden. Flip about halfway through so they cook evenly. Repeat with the remaining onion rings.
• Serve warm with ketchup or your favorite dipping sauce. Serves 2.

BREADED AND BAKED VIDALIA ONION RINGS WITH CORNMEAL

Steps:

• Preheat oven to 425°F. Spray two baking sheets with nonstick olive oil spray, line them with parchment paper, and spray with another coating of olive oil spray. Combine the semolina, ancho powder, and two teaspoons salt in a shallow, flat-bottomed bowl and stir gently to combine. In another shallow, flat-bottomed bowl, combine the eggs and ¼ cup water and beat lightly. In a third shallow, flat-bottomed bowl, combine the panko breadcrumbs, chipotle powder, and the remaining two teaspoons salt, and stir gently to combine. Line up the bowls in a row and place them next to the baking sheets. Cut the onions into ⅓- to ½-inch slices. Do not break the rings apart. You'll have about 8 slices per onion. Holding one slice of onion gently so that the rings do not break, place the slice flat in the semolina, and pat some of the mixture on the top to coat the entire slice very well. Still holding the onion slice together, transfer it to the egg mixture and coat it with egg. Transfer the onion slice to the panko mixture and coat well, patting panko liberally and thoroughly on top (but not between the rings). Place the onion on the prepared baking sheet. Repeat with the remaining onion slices and place on the sheet about one inch apart from each other. Bake for 10 to 12 minutes, or until crunchy. These are best served immediately.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• 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 rings 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 ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Slice and separate onions into rings.
• Cover with water and boil for 1 minute.
• Drain and put into a 8x8 baking dish.
• Combine egg, cream, salt and pepper and pour over onions.
• Top with cheese and sprinkle with paprika.
• Bake for 25 minutes.