Onion Ring Loaf Recipes

Steps:

• 1. Slice onions crosswise and seperate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes.
• 2. Dip each onion ring into the pancake mix and fry until golden brown in the oil heated at 375.
• 3. Press down the fried onions solidly without pressing into a loaf pan. Bake at 400 for 10-15 minutes. Turn onto a serving plate. Garnish with parsley if desired.

Steps:

• 1. Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes. Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F. Press down the fried onions solidly, without pressing, into a loaf pan. Bake at 400 degrees F for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired

Steps:

• Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
• Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
• Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

Steps:

• Slice onions crosswise and separate into rings.
• Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes.
• Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees F. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8 x 4-inch loaf pan. Bake at 400 degrees F for 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.

Steps:

• In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Steps:

• Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.

Steps:

• Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
• Heat the oil to 180C in a heavy-based pan - it should be no more than 1/ 3 full.
• Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
• Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Steps:

• Slice the onion into thin rings, about 1/8 to 1/4-inch thick. Separate the rings completely, place into a bowl and pour the milk and water over them. Swish them around occasionally and let sit for about 30 minutes.
• Place the flour, salt and paprika into a plastic bag and shake to combine. Heat oil in a frying appliance or in a large, deep frying pot to 360°.
• Using a fork, lift a bunch of rings out of the bowl and let the milk drip, then add the rings into the flour bag. Twist the bag shut and shake it, coating the rings. Lift the rings out and shake them a little back into the bag, to remove excess flour.
• Add the rings to the oil and let cook, stirring occasionally to keep them cooking evenly. Don't worry about trying to keep them separated -- because they're thinly sliced they're going to want to tumble around each other. Let them cook for about 2-3 minutes, until they're a nice golden brown. Remove with a large slotted spoon, letting the excess oil drip back into the pot, and place on a paper towel-lined sheet pan.
• These are best consumed hot from the fryer.
• One large Spanish onion is equal to about 3 batches of rings in the fryer.
• This recipe is really easy to double, triple, etc.