“Give even an onion graciously.” Afghan proverb
I hope you are not overlooking the humble onion in your
weekly menus. I consider it one of the best vegetables on the planet. These
baked onion rings are perfection! Serve with the classic burger, but also
consider serving them as a side to any main dish. They would even be nice on top of
a huge green salad.
Here’s what
you need:
2 large
Vidalia or Walla Walla onions or other sweet onions
½ C plus 2 T
flour
2 T
cornstarch
1 C
non-dairy milk
1 t apple
cider vinegar
1 C bread
crumbs
2 t olive
oil
Here’s what
you do:
Preheat oven
to 450 degrees. Prepare a baking sheet by lining it with parchment paper and
then spraying the parchment paper with oil.
Slice the
onions into ¾ inch-thick rings. Use only
the largest rings. Separate the rings and set aside. You will have lots of
leftovers to use for another purpose.
Make the batter:
in a large, wide cereal type bowl mix the flour and cornstarch. Add the milk
and whisk till smooth. Add in the vinegar.
Make the
breading: in a different cereal bowl place the bread crumbs and then drizzle
the olive oil over them. Use your fingers to incorporate the oil into the
crumbs.
Make the
rings: use one hand to dip a single onion ring into the milk mixture and get it
completely covered. Use the same hand to move the ring to the breading. Use the
other hand to cover the ring with as many crumbs as you can. Carefully place on
the prepared baking sheet. Spray lightly with oil and bake for about 8 minutes.
Carefully flip onions over and continue to bake for another 6 minutes.
Serve
immediately with a gallon of ketchup. Note: these onion rings are very soft and
might need to be eaten with a fork.
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