As promised, here's the recipe for the onion rings on Bobby Flay's Cheyenne Burger. He recommends using Vidalia onions, and I happened to see some at the store while I was out, so I used them, too. Vidalia onions, if you didn't already know, are a very sweet type of onion only grown in Georgia. They may or may not be available where you are, so just use a sweeter type of onion (yellow ones would work nicely). But if you can find them . . . I bet they're the reason these onion rings are so amazing.
Seriously, they're everything I want in an onion ring: a crunchy crust that stays on the onion during frying, soft, sweet interior, and not too much of an onion-y taste. If I wasn't making them for the specific reason of topping our burgers, they might have all been eaten before we sat down.
Seriously, they're everything I want in an onion ring: a crunchy crust that stays on the onion during frying, soft, sweet interior, and not too much of an onion-y taste. If I wasn't making them for the specific reason of topping our burgers, they might have all been eaten before we sat down.
I know, not the greatest shot, right? You should feel lucky to even see a picture of these. We practically inhaled them.
Bobby Flay's Onion Rings
from Food Network Magazine June/July 2009
3-4 c frying oil
1 large Vidalia onion, thinly sliced into rings
1 c flour seasoned with dashes of salt, black pepper, and cayenne pepper
2 c buttermilk seasoned with dashes of salt and black pepper
That's it.
Heat oil to 350 degrees F in a large, heavy-bottomed pot. (Oil should not go more than halfway up the pan.) Place seasoned flour in a zip top bag and the seasoned buttermilk in a shallow bowl. Toss onion rings in the bag with the flour, then coat with buttermilk. Return to the bag for a second coating of flour (shake it good), then drop the coated rings into the hot oil in batches. Use a spider or something similar to break them up so they don't stick together. Fry them for several minutes until they turn golden brown, turning only once or twice. Remove from oil to some paper towels or a cooling rack to drain. Season with a sprinkle of salt. Eat them quick before someone sees them.
Nat's Notes:
1. If you feel like you're adding too much salt and pepper (because every component is seasoned), don't worry. You're not. I think that's another big reason why these are so delicious.
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from Food Network Magazine June/July 2009
3-4 c frying oil
1 large Vidalia onion, thinly sliced into rings
1 c flour seasoned with dashes of salt, black pepper, and cayenne pepper
2 c buttermilk seasoned with dashes of salt and black pepper
That's it.
Heat oil to 350 degrees F in a large, heavy-bottomed pot. (Oil should not go more than halfway up the pan.) Place seasoned flour in a zip top bag and the seasoned buttermilk in a shallow bowl. Toss onion rings in the bag with the flour, then coat with buttermilk. Return to the bag for a second coating of flour (shake it good), then drop the coated rings into the hot oil in batches. Use a spider or something similar to break them up so they don't stick together. Fry them for several minutes until they turn golden brown, turning only once or twice. Remove from oil to some paper towels or a cooling rack to drain. Season with a sprinkle of salt. Eat them quick before someone sees them.
Nat's Notes:
1. If you feel like you're adding too much salt and pepper (because every component is seasoned), don't worry. You're not. I think that's another big reason why these are so delicious.
Print Recipe Text Only
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3 comments:
Mmmm...I adore onion rings...but my stomach doesn't. Not much given me indigestion, but onion rings...ALWAYS. I can't help it though and suffer through it just for the yumminess :)
I love onion rings. My current favorite are from Sonic. Or from a local BBQ place we have here but that's not as convenient. Then again, I shouldn't be eating them that often anyways.
Looks delish. Question, do you save your oil after you're done frying and just mark it as frying oil? I have a hard time using that much oil and just tossing it.
MMM... I love Sonic's, too, but I think these ones are better :)
I do save the oil, just in an empty oil bottle. Just make sure you get all the little bits strained out of it so they don't burn when you fry with it again. I have a friend who just adds to her fry oil every time she uses it and never completely replaces it!
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