Name: Christine’s Onion Rings
Yield: 4 servings
Cuisine: North American
Ingredients: 2 large Vidalia onions, sliced in 1-inch thick; 2 cup beer (500 ml); 1 cup flour (250 ml); 1 egg, lightly beaten; ¾ tsp salt, for the batter (3 ml); 2 Tbsp olive oil (30 ml); Flour, for dredging the onion rings; Coarse salt and freshly cracked black pepper, to taste (for dredging and for seasoning the fried onion rings); Oil, for frying

Yields

4 servings

Perfect with a nice cold glass of beer!

ingredients

large Vidalia onions, sliced in 1-inch thick

cup beer (500 ml)

cup flour (250 ml)

egg, lightly beaten

tsp salt, for the batter (3 ml)

Tbsp olive oil (30 ml)

Flour, for dredging the onion rings

Coarse salt and freshly cracked black pepper, to taste (for dredging and for seasoning the fried onion rings)

Oil, for frying

Ingredient Substitution Guide

directions

Step 1

Add onion rings to a bowl. Cover with 1 cup of beer. Toss to coat. Let sit while you make the batter and the batter rests, occasionally toss the onion rings in the beer.

Step 2

To make the beer batter, place 1 cup flour, egg, ¾ tsp. salt and olive oil in a bowl. Lightly mix together while adding the beer. Mix only until incorporated. Set aside for about 30 minutes to rest.

Step 3

Add about 1 cup of flour to a bowl or baking dish and season with salt and pepper. Drain beer from the onion rings. Dredge in seasoned flour. Dip onion rings into batter. When temperature reads 325 degrees F., carefully place onion rings in small batches into the hot oil. Fry until golden brown, about 1½ minutes to 2 minutes per side. Remove from oil, drain on paper towel. Sprinkle with extra salt if desired. Serve immediately.

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Christine’s Onion Rings

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