Marinated Onion Rings Recipes

CRISPY BAKED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain., In a small bowl, beat egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with cooking spray., Repeat with remaining onions and crumb mixture. Bake at 400° for 20 minutes or until lightly browned and crisp.

MARINATED ONION RINGS

Steps:

• Let onions stand in cold water 1 hour.
• combine remaining ingred.
• Heat until sugar disolves and pour over onions.

ONION RINGS CHICHARRON

Steps:

• Slice the onion into 1/4-inch rings and separate the rings from each other. Place the onions in a large bowl and cover with the buttermilk, then sprinkle with salt. Let marinate, refrigerated, at least 2 hours or up to overnight, if possible.
• In a food processor, pulse the chicharrons to a sandy consistency.
• Add the baking powder, 2 cups flour and a sprinkle of salt to a shallow dish. Add the eggs to another shallow dish and whisk to combine. Mix the smoked paprika and remaining 1 1/2 cups flour with the crushed chicharrons in a third shallow dish. Line a sheet tray with a wire rack.
• Toss a batch of the marinated onion slices in the flour mixture until they are well coated. Place the flour-coated onions into the egg and coat. Dip the rings into the chicharron mix to coat. Place on the wire rack and repeat with the remaining rings. Reserve, chilled and uncovered, at least 30 minutes or up to 1 hour in the refrigerator.
• Preheat the oven to 450 degrees F.
• For the sauce: Add the jalapenos and onions to a 14-inch cast-iron pan or sheet tray. Drizzle with 1/4 cup oil and sprinkle with salt and pepper. Roast until slightly charred, about 10 minutes.
• Meanwhile, in a nonreactive bowl, mix together the mayonnaise, sweetened condensed milk and smoked paprika until well combined. Transfer the roasted onions and jalapeno to a food processor and process until fully combined. Add this to the mayonnaise mixture and stir until fully combined. Adjust the seasoning as needed.
• Heat the remaining quart peanut oil in a wide-bottomed pot or fryer to 375 degrees F. Line a sheet tray with a wire rack.
• Fry the onion rings in batches, being careful not to overload, until golden brown and floating, 3 to 4 minutes. Drain on the wire rack-lined sheet tray and season with salt.
• Serve hot with the dipping sauce.

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.

BUTTERMILK ONION RINGS

Steps:

• Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes.
• In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
• Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.

MARINATED WALLA WALLA SWEET AND RED ONION RINGS

Steps:

• Put all ingredients except onions in a saucepan (non-aluminium), cover and simmer for 10 minutes.
• Separate onions into rings. Place in an oblong baking pan (glass or non-aluminium) or large casserole.
• Pour hot liquid over onions. Cover and chill at least 4 hours.
• Drain and serve.

MARINATED ONIONS

Steps:

• Slice the onions ¼ inch thick and separate the rings.
• Mix all ingredients in a container you can cover and shake, and store in the refrigerator.
• Marinate at least 24 hours before serving.