Martha Stewart Style Baked Onion Rings Recipes

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
• Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Steps:

• Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
• Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

Steps:

• Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
• In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in 7 to 8 batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
• Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
• Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

Steps:

• Place onions in a large bowl filled with cold water and soak 10 minutes.
• Heat 2 inches of oil in a deep, heavy-bottomed pot to 365 degrees.
• In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in ice-cold water and place batter bowl over a bowl of ice.
• Drain Vidalia onions and dry thoroughly between layers of paper towels.
• Working one handful at a time, dip onions in batter, allowing excess to drip back into bowl, and gently place in oil. Fry, turning once, until crisp and golden, 3 minutes. Transfer to a paper towel-lined tray to drain and sprinkle with salt to taste.

Steps:

• Preheat oven to 450; pour oil onto rimmed baking sheet; set aside.
• Slice onion four times across, to make wide rings; discard the small inside ones (chop & freeze-dry for later use); set aside.
• Pulse cornflakes and breadcrumbs in blender/processor until very fine crumbs; transfer to medium bowl.
• In another medium bowl, whisk egg, milk, flour and seasonings.
• Place oiled baking sheet in oven for TWO MINUTES to heat up.
• Dip rings into egg mixture (let excess drip off), dredge in cornflake mixture; place on a plate.
• Arrange onion rings on heated oil-sheet; bake (turning once) until rings are golden brown (about 16 minutes).
• Season with more salt.
• SERVING SUGGESTIONS: Eat as is, with your choice of dipping sauce (ketchup, ketchup/yellow mustard, Zip's Sauce, ranch, barbecue, etc).
• Serve skinny cut rings over the top of your favorite burger. Especially good on mushroom-n-Swiss burgers!

Steps:

• Preheat oven to 350 degrees.
• Spray a cookie sheet with lite olive oil or other veggie oil.
• Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier).
• Dip onion rings into the milk and allow the excess to drip back into the bowl.
• Dip into the crumb mixture.
• They won't be fully coated, don't worry they will still have a crunch (especially with Panko crumbs).
• Place onion rings in a single layer on the cookie sheet.
• Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes).
• Sprinkle with salt & pepper and then serve.

Steps:

• Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.
• Place 1/4 cup flour in shallow baking dish. Beat egg and buttermilk together in medium bowl. Whisk remaining 1/4 cup flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper into buttermilk mixture.
• Pulse saltines and chips together in food processor until finely ground and place in separate shallow baking dish.
• Pull apart the rings in each round, discarding any that are less than 2 inches in diameter. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning ring to coat evenly. Transfer to large plate and repeat with remaining onion rings.
• Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets.
• Bake, flipping onion rings over and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Transfer onion rings to plates lined with paper towels to drain briefly. Serve immediately.

Steps:

• In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
• Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
• Separate into rings and place in a large bowl with ice water while you prepare the batter.
• In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
• Whisk in beer and 2 tablespoons of ice water until just combined.
• In a separate bowl, add the remaining 1 cup (125 g) of flour.
• Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
• Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
• Transfer to a paper towel lined rack to drain. Sprinkle with salt.
• Enjoy!