Best Stuffed Onion Rings Recipes

CHEESEBURGER-STUFFED ONION RINGS

Steps:

• Whisk together the ketchup, mayonnaise, mustard and pickle in a small bowl (this is the special sauce).
• Cut a 3/4-inch-thick slice off the ends of each onion. Peel and slice the onions into 1/2-inch-thick rounds. Separate the rings and set aside the 8 largest rings. Set aside another 8 rings that are about 1 inch smaller in diameter. (Reserve the remaining onion for another use.) Mix together the beef, cheese, 1/4 cup special sauce, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl until combined.
• Put the large onion rings on a parchment-lined baking sheet. Pack a teaspoon of the meat mixture evenly around the inside of each ring, leaving a hole in the middle. Nest a smaller ring in the middle of each to create the shape of a doughnut. Freeze until completely hard, about 1 hour.
• Whisk together the milk, oil, baking powder, onion powder, egg, 1 cup flour and 1/2 teaspoon salt in a small bowl until smooth. Put the remaining 1/2 cup flour in another small bowl.
• Fill a large pot with 3 inches of oil and attach a deep-frying thermometer to the side. Heat the oil to 375 degrees F. Working in batches, dredge each stuffed ring into the flour, shaking off the excess. Then dip into the batter, letting any excess drip back into the bowl. Sprinkle with sesame seeds and carefully slip into the hot oil. Fry, turning once, until the crust is golden brown, puffed and crisp, 2 to 3 minutes per side. Return the oil to 375 degrees F after each batch.
• Transfer the cheeseburger onion rings to a paper towel-lined baking sheet. Serve with the remaining special sauce for dipping.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!

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.

CHEESESTEAK STUFFED ONION RINGS

Steps:

• Let the rib eye come to room temperature. Rub it with the vegetable oil on both sides.
• Heat a heavy skillet over a high heat on the stove. Once hot, add the steak and cook, turning often, until rare (3 to 4 minutes, total). Remove from the skillet to a cutting board and let rest for 10 minutes. Very thinly slice the steak.
• Mix the steak with paprika, salt, pepper and cornstarch in a small bowl.
• Cut the top and base off of the onions, peel away the dry papery skin. Cut the onion into 1 1/2 inch thick rounds. Pop out the layers to get onion rings - you'll need 4 large onion rings for this recipe. Save the remaining onion bits for another recipe.
• Place the 4 onion rings on a large plate or a cookie sheet lined with parchment paper.
• Take 1/4 of the steak and place on a square of provolone cheese. Push the whole thing into the onion ring to fill it. Repeat with the rest of the steak and cheese slices.
• Freeze the onion rings for at least 2 hours, until solid.
• Place the flour in a shallow bowl. Crack the eggs into a second shallow bowl and beat with a fork. Place the panko into a third shallow bowl.
• Take each frozen filled onion rings and carefully coat entirely with the flour, then the egg then the breadcrumbs. Once coated, dip each onion ring into the egg again and the breadcrumbs again. Set aside.
• Fill a medium pot with 2-inches of vegetable oil and place over a medium heat and let the oil come to 350 degrees F (measure this with a kitchen thermometer). Once the oil is at the right temperature, gently lower in one of the onion rings. Let it cool until golden all over, turning occasionally to ensure even browning. Remove with a slotted spoon to a plate lined with paper towel to allow the excess oil to drain. Repeat the frying with the other onion rings.
• Serve the onions rings hot with the marinara sauce, for dipping.

STUFFED ONION RINGS

Steps:

• Fill a large a large Dutch oven or deep fryer with 3 inches of oil. Heat the oil to 350 degrees F.
• Cut the onions crosswise into 1/2-inch-thick slices and separate into rings. Using 2 rings that will fit inside one another, sandwich a slice of cheese and a slice of pepperoni between the rings and press together. Repeat.
• Place 1/2 cup of the flour in a shallow dish. In a large bowl, whisk together the remaining 1 1/2 cups flour and the Italian seasoning and garlic powder. Slowly whisk in enough beer to produce the consistency of a thick pancake batter. Season with salt and pepper. Let rest for 5 minutes.
• Gently dredge the stuffed onion rings in the flour and then dip in the batter. Fry in batches until golden brown, 2 to 3 minutes. Sprinkle with salt and Parmesan.
• Serve immediately, with marinara sauce on the side.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!

CHEESESTEAK STUFFED ONION RINGS RECIPE - FOOD.COM

Steps:

• Let the rib eye come to room temperature. Rub it with the vegetable oil on both sides.
• Heat a heavy skillet over a high heat on the stove. Once hot, add the steak and cook, turning often, until rare (3 to 4 minutes, total). Remove from the skillet to a cutting board and let rest for 10 minutes. Very thinly slice the steak.
• Mix the steak with paprika, salt, pepper and cornstarch in a small bowl.
• Cut the top and base off of the onions, peel away the dry papery skin. Cut the onion into 1 1/2 inch thick rounds. Pop out the layers to get onion rings - you'll need 4 large onion rings for this recipe. Save the remaining onion bits for another recipe.
• Place the 4 onion rings on a large plate or a cookie sheet lined with parchment paper.
• Take 1/4 of the steak and place on a square of provolone cheese. Push the whole thing into the onion ring to fill it. Repeat with the rest of the steak and cheese slices.
• Freeze the onion rings for at least 2 hours, until solid.
• Place the flour in a shallow bowl. Crack the eggs into a second shallow bowl and beat with a fork. Place the panko into a third shallow bowl.
• Take each frozen filled onion rings and carefully coat entirely with the flour, then the egg then the breadcrumbs. Once coated, dip each onion ring into the egg again and the breadcrumbs again. Set aside.
• Fill a medium pot with 2-inches of vegetable oil and place over a medium heat and let the oil come to 350 degrees F (measure this with a kitchen thermometer). Once the oil is at the right temperature, gently lower in one of the onion rings. Let it cool until golden all over, turning occasionally to ensure even browning. Remove with a slotted spoon to a plate lined with paper towel to allow the excess oil to drain. Repeat the frying with the other onion rings.
• Serve the onions rings hot with the marinara sauce, for dipping.

JALAPENO POPPER STUFFED ONION RINGS

Steps:

• Peel the outer skin off the onions and trim both ends. Cut into 3/4 rings and separate into chunks.
• In a large bowl mix together the cream cheese, cheddar, bacon strips, jalapenos, garlic powder, salt and pepper.
• Lay the onion rings on a lined baking sheet and spoon the jalapenos popper mix into them, smoothing it down with a spoon. Pop them in the freezer for around 2 to 3 hours until they feel solid to the touch.
• Heat the oil until it reaches 170°C/340°F.
• Take them out and cover them completely in flour, then egg (shaking off excess) then finally the seasoned breadcrumbs.
• Fry them in batches of three for around 3 - 4 minutes until crispy and cooked through.