Onion Rings, Easy-Peasy Style

March 12, 2017
Onion rings are my secret passion--now not so secret. They're such a guilty pleasure that I never order them in restaurants, and until now I also never made them at home, imagining the mess and fuss. Think how deprived I was. Well, it's a new world for me of onion rings on demand, whenever I want. Probably not a great nutritional choice, so I'll try to be moderate. You can decide for yourself how moderate you want to be with this easy recipe.
One large onion, sliced very thin, will give you enough onion rings to supplement lunch for two whether you add the rings to sandwiches or simply eat them with gusto and with your fingers.
1 large onion, thinly sliced
2-3 tablespoons flour, seasoned with salt and pepper.
vegetable oil or coconut oil, enough to be about half an inch deep in a heavy-bottomed
        skillet or sauce pan
Heat the oil to about 280 degrees F, or until the surface just begins to shimmer. While the oil heats, toss the onion rings with the seasoned flour. The easiest way to do this is to put the flour into a large-ish plastic bag with the sliced and separated onions, firmly close the top with one hand, then shake the bag vigorously until all the onions are lightly covered with flour.
Now remove a handful of onion rings from the bag, shake them lightly to remove excess flour, and put them in the oil in a single layer (as much as possible). When they are golden brown, use a slotted spoon to remove them and drain them on a paper towel or a brown paper bag. Add another handful to the oil. And so forth.
I usually manage to eat about a third of the batch while standing there at the stove watching the rest of them fry. You might be better at resisting temptation than I am.

Chimo! www.deantudor.com
AND http://gothicepicures.blogspot.com
AND https://twitter.com/gothicepicures

Dean Tudor, Ryerson University Journalism Professor Emeritus
Treasurer, Wine Writers' Circle of Canada
Look it up and you'll remember it; screw it up and you'll never forget it.


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