Brown Butter Fried Onion Rings Recipes

Steps:

• In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
• In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Steps:

• Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.
• Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8-10 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion.

Steps:

• For the onion ring masala: Combine the chaat masala, ground cumin, chili powder and mint.
• Mix together the buttermilk, tandoori masala and 2 teaspoons of the onion ring masala. Add the onion rings and press to coat. Marinate covered in the refrigerator for at least 1 hour.
• Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
• Mix together the flour and 2 tablespoons onion ring masala in a shallow bowl or large dish. Dredge the onions in the seasoned flour in batches, coating each ring evenly. Shake off any excess flour and carefully place the rings into the hot oil. Fry in batches until golden brown, turning to cook evenly and prevent sticking, about 3 minutes. Remove from the oil and drain on paper towels.
• Season the fried onion rings with more onion ring masala and salt, and repeat with the remaining onions. Make sure the vegetable oil comes back up to 375 degrees F in between batches.

Steps:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
• In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat.
• Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result).
• Place bread crumbs in another large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with cooking spray.
• Bake until golden brown, about 35 minutes. Serve hot. Yields about 1/2 an onion per serving.
• Flavor Booster: Give onion rings more crunch and fiber by using homemade multi-grain bread crumbs. Place 2 slices of toasted multi-grain bread in a food processor or blender and mince using on/off pulses.

Steps:

• In a 3 quart pot, heat about 3-4 inches of vegetable oil on medium to medium high heat.
• Combine all dry ingredients in a medium sized bowl and mix in milk with a whisk, adding more milk if needed until mixture is the consistency is like a thin-medium pancake batter.
• Cut onions into thin rings and toss in batter.
• Place a single ring into the oil to test for appropriate heat. Onion ring should sizzle and start to brown immediately.
• Place small batches of onion rings into the oil and when they turn dark golden brown on one side, flip them over to the othe side with a slotted spoon or carving fork.
• Drain on a paper towel-lined plate. Repeat until all onions are done. (Add a bit more milk to the batter if it appears that the last batch isn't getting coated enough.).
• I like to salt the cooked onion rings, but that is optional.

Steps:

• Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
• In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
• Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
• Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
• Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.