Best Red Onion Rings Recipes

RED ONION RINGS

Steps:

• Cut onion into 1/4-in. slices; separate into rings. In a shallow bowl, whisk 2 tablespoons flour, egg white, buttermilk, salt and cayenne until blended. Coat onion rings with remaining flour, then dip in buttermilk mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onion rings, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

BBQ MEATLOAF WITH CREME FRAICHE POTATOES, BROWN BUTTER PEAS WITH SHALLOTS AND RED ONION RINGS

Steps:

• For the BBQ sauce: Combine the ketchup, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, garlic and hot sauce in a pan and heat at a low simmer for 15 to 20 minutes. Set aside to cool.
• For the BBQ spice rub: Combine the brown sugar, paprika, kosher salt, cayenne pepper, celery salt, cumin, black pepper, garlic powder and mustard powder in a bowl and mix to thoroughly combine. Set aside 1/4 cup for the meatloaf; reserve the rest for another use.
• For the meatloaf: Heat a smoker with hickory and apple wood chips to 250 degrees F.
• In a small bowl, mix together the breadcrumbs and some salt and pepper to combine. Set aside.
• In a large bowl, combine the beef, pork and pork fat with the egg until sticky to the fingers. Measure out 1/2 cup of the BBQ sauce and reserve for glazing the meatloaf; add the remaining BBQ sauce and the tomatoes to the meat mixture and work further with your hands until combined. Sprinkle the breadcrumb mixture into the meat as you work it with your hands.
• Press the meatloaf mixture into 4 mini loaf pans and sprinkle the top of each meatloaf with the BBQ spice rub. Move the loaf pans to a 6-inch-deep roasting pan fitted with a wire rack and lid. Cook in the smoker until the centers register 150 degrees F on an instant-read thermometer, about 20 minutes. Glaze the top of each meatloaf with the reserved BBQ sauce. Let sit for a few minutes before slicing.
• For the creme fraiche mashed potatoes: Add the potatoes to a pot and add enough water to cover. Bring to a boil and continue to cook until tender, about 20 minutes. Drain and mash with the butter, creme fraiche and salt and pepper to taste.
• For the brown butter peas with shallots: In a saute pan over medium heat, melt 2 tablespoons of the butter over low heat. Add the shallots and cook until caramelized and tender, 10 to 15 minutes.
• Meanwhile, bring a large pot of water to a boil and add some salt. Blanch the peas for 2 to 3 minutes. Drain, then add them to the pan with the shallots.
• In a separate saucepan, heat the remaining 2 tablespoons butter until browned. Add the sage, lemon juice, 1 teaspoon salt and the pepper and stir to combine. Add the peas and shallots and toss to combine.
• For the red onion rings: Heat the oil in a deep fryer or a large pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Combine the flour, salt and some cayenne and paprika in a shallow bowl. Put the buttermilk in a separate shallow bowl. Dredge the onions first in the buttermilk, then in the flour mixture. Using a slotted spoon or any metal strainer, submerge the onions in the oil until they are a light golden brown color. Remove and drain on paper towels. Sprinkle on more salt if needed, and serve hot.
• Serve the meatloaf with the mashed potatoes, peas and red onion rings.

ANGUS BURGER STUFFED WITH CHAMBORD-GLAZED RED ONIONS AND SERVED WITH SAUTEED WILD MUSHROOMS AND ONION RINGS

Steps:

• To prepare ground meat for burger, combine ground Angus beef, 3 tablespoos ketchup, Dijon mustard, chopped parsley, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper together in a bowl and mix thoroughly. Refrigerate while you prepare Chambord-Glazed Red Onions.
• To make Chambord-Glazed Red Onions, melt butter in a heavy-bottom saucepan. Add sliced onions and cook until very lightly browned. Add white wine and 3/4 teaspoon salt. Continue cooking until wine is nearly evaporated. Then add chicken stock, Chambord Liqueur, vinegar, remaining 1 teaspoon ketchup, chopped thyme, and remaining 1/4 teaspoon black pepper. Cook over low heat until onions are soft and tender, about 15 minutes. Remove from heat and allow to cool before stuffing hamburgers.
• To prepare hamburgers, divide ground meat into 6 balls of equal size. Make a well in the center of each ball and fill with 1 1/2 tablespoons of the Chambord-Glazed Red Onions. Carefully form meat around well to enclose the onions in center of each ball. Slightly flatten and form into ovals. Please note that burgers may fall apart during cooking if shaped into traditional flat hamburger patties.
• Place burers on a preheated grill and cook over medium heat until an internal temperature of 185°F.
• To assemble dish, place half of a toasted English muffin in the center of a dinner plate and place burger on top. Arrange half cup of the mushrooms around burger. Top burger with a handful of fried onion rings and 1 tablespoon of chopped tomatoes.

CRUNCHY PICKLED RED ONION RINGS

Steps:

• Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
• To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
• Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
• Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
• For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.

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.

BONE-IN COWBOY RIB-EYE WITH PINTO-WILD MUSHROOM RAGOUT AND RED CHILE ONION RINGS

Steps:

• Thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the steaks in mixture to coat evenly. Let marinate for 12 hours or overnight, refrigerated.
• To make the sauce, place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper and reserve.
• Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking. Add the shallots and garlic, and cook for 1 minute longer. Add the mushrooms and corn. Deglaze the pan with the red wine and reduce the liquid by 3/4 over high heat, while scraping the pan with a spatula to dissolve the solidified juices. Add the demi-glace, chipotle puree, sage, reserved beans and tomato. Reduce the liquid by one third, add the basil, whisk in the butter and season with salt. Keep sauce warm while grilling steaks and preparing onion rings.
• Prepare a medium-hot fire in a grill with charcoal briquettes. Grill steaks to desired doneness, about 5 to 7 per side for medium rare. Serve with sauce and onion rings.
• Pour enough canola oil in a frying pan to come 3 to 4 inches up side of pan. Heat to 350 degrees F.
• For the onion rings, pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes.
• Thoroughly combine all the dry ingredients in a bowl, except salt and cayenne. Shake excess milk off the onions and toss into flour mixture until well coated. Fry in canola oil until golden. Remove from oil and season with salt and cayenne to taste.
• To prepare smoker:
• Soak 6 to 8 small chunks of aromatic wood (preferably hickory) for 20 minutes in water.
• Build fire in smoker with hardwood charcoal briquettes and electric starter (avoid chemical starters since they impart unpleasant flavors in the smoke). When briquettes are still glowing but somewhat gray (about 20 minutes from starting fire), add soaked wood chunks. Let burn for 5 minutes. The temperature of the smoker should register about 180 degrees.
• Place chiles and vegetables on grill over water pan and cover with top of smoker. Smoke ingredients for 20 minutes. Remove ingredients from smoker and place in a 2 quart saucepan with the veal stock. Bring to a boil and reduce liquid by 1/3. Whisk in mustard. Strain and set aside.
• In small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until mixture becomes syrupy, about 3 minutes. Add syrup to the strained veal stock and whisk in the catsup. Strain sauce through fine strainer.

SEARED HANGER STEAK WITH RED ONION RINGS

Steps:

• Prepare the batter: Pour the beer into a medium bowl and stir in the vodka and sparkling water. Slowly whisk in the baking soda, paprika and 1 1/2 cups of the flour. The batter should be fairly thick but also easy to stir. If it's a little loose, whisk in the remaining 3/4 cup flour, 1/4 cup at a time. If it's too thick, add a splash of water. Do not overmix. Set aside in a warm place for at least 15 minutes.
• Get ready to fry: Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the onion rings once they are cooked.
• Cook the steak: Heat a large cast-iron skillet over high heat. Add the oil. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil. Cook, 4 to 5 minutes, on each side.
• Doneness: If using a meat thermometer, rare registers between 125 and 130 degrees F. For medium rare, 130 to 135 degrees F; and between 135 and 140 degrees F for medium. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side. Let it rest on a flat surface and cover with foil to keep warm while you make the onion rings.
• Fry the onion rings: Test the batter and the temperature of the oil at the same time by dipping an onion round into the batter, gently shaking off the excess batter and carefully plunging it into the oil. Fry until crispy, 1 to 2 minutes, and remove it from the oil carefully with a slotted spoon. Fry the onion rounds in small batches, draining them on the kitchen towel-lined baking sheet. Salt immediately.
• Serve: Slice the steak into 1/2-inch-thick pieces, season with salt and drizzle with the balsamic vinegar. Arrange on a serving platter with all the cooking juices and serve with the onion rings in a bowl on the side.

RED ALE ONION RINGS

Steps:

• Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
• While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
• In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.

RED-ONION RINGS

Steps:

• Combine onion rings, buttermilk and 1 teaspoon ground cumin in large bowl. Let soak 1 hour, stirring occasionally.
• Pour oil into large saucepan to depth of 1 1/2 inches; heat to 375°F. Mix flour, cornmeal, salt, pepper and remaining 1/2 teaspoon cumin in cake pan. Drain onion rings. Working in batches, add a few onion rings to flour mixture and turn to coat. Add to oil and fry until golden brown, about 45 seconds. Drain on paper towels. Sprinkle with salt and pepper and serve.

RED CHILI ONION RINGS

Steps:

• Place onions in bowl. Pour milk over; let stand 30 minutes, tossing occasionally.
• Whisk flour, Red Chili Powder, cumin, paprika and salt in large bowl.
• Pour enough oil into large pot to reach depth of 3 inches. Heat to 350°F. Working with a few onion rings at a time, shake off excess milk. Dip into flour mixture, coating lightly. Add onion rings to pot; deep-fry until golden, about 45 seconds. Drain on paper towels and serve.

RED CHILI ONION RINGS

Steps:

• 1. Soak onion rings in milk for 1/2 an hour. Heat oil to about 350 degrees. Mix together next 5 ingredients. Drain onions and toss in flour mixture. Fry in the oil until golden. Drain on paper towels, season with salt and serve.
• 2. NOTE: Don't dredge onions in flour until you are ready to fry them!