Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

It is amazing how many people have trouble with simple dishes such as onion rings. After all, there are only three ingredients: onions, batter and oil. Well hopefully, this recipe will not only solve your “onion ring” dilemma, it is guaranteed to bring accolades.

2 sweet onions, peeled and sliced into ½-inch thick rounds
3 cups beer, divided
2 quarts peanut or vegetable oil
2 tsps malt vinegar
salt and black pepper to taste
¾ cup flour
¾ cup cornstarch
1 tsp baking powder

Preheat oven to 200°F and adjust oven rack to middle position. In a Dutch oven, heat oil to 350°F over medium-high heat. In a zipper-lock bag, place onion rounds, 2 cups beer, vinegar and salt and pepper. Zip bag tight and refrigerate at least 30 minutes or up to 2 hours. NOTE: Do not refrigerate onion rounds longer than 2 hours or they will become soft and too saturated to crisp properly. In a large bowl, combine flour, cornstarch, baking powder and season to taste using salt and pepper. Slowly whisk in ¾ cup beer until just combined, some lumps will remain. Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and leaves faint trail across surface of batter. Set batter aside. Line a baking sheet with paper towels. Remove onions from refrigerator and discard liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter, turning to coat well. Carefully transfer battered rings to oil, one at a time, and fry about 5 minutes or until rings are golden brown and crisp, flipping halfway through frying. Drain rings on baking sheet and season to taste with salt and pepper. Place in oven to keep warm. Return oil to 350°F and repeat with remaining onion rings. Serve immediately.

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