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French Fried Onion Rings


Very easy!


Combine equal parts: Beer & Flour (IE: one cup beer, one cup flour)

let mixture stand 3 hours.


Slice large onions and dip into mixture.  Fry in hot oil until golden brown in color. Delicious.



Rainbow Grille Onion Blossom     

1 jumbo onion (at least 5 to 6 inches in diameter)
2 cups flour
1 tablespoon paprika
21/4 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon seasoned salt
Onion mumm batter (see recipe)

Vegetable oil to cover onion, heated to 375 degrees. Peel onion, leaving root end in place. Cut 1/2 inch off top of onion but do not cut root end.

With sharp knife, begin slicing onion from top downward, cutting almost to bottom of onion. Make cuts about 1/4-inch apart, working outward, in a circular pattern to resemble petals of rose.

To make in advance: Set cut onion in container large enough to submerge in ice water. Store in refrigerator overnight, or until ready to serve. When ready to prepare, remove from ice water and shake off excess water.

When ready to serve, combine flour with paprika, garlic powder, cayenne pepper and seasoned salt. Using electric mixer on medium speed, or wire whip, mix well about 2 minutes. Place mixture in deep pan.

Prepare onion mumm batter.

Coat onion with seasoned flour, separating all petals to cover evenly with flour.

Coat onion again, in same way, with batter.

Repeat process with seasoned flour second time.

Put oil in 4-quart saucepan or pan deep enough to hold onion, oil and to allow for boiling up of oil. With slotted spoon, drop onion into oil, petals pointing toward bottom of pan. Fry 3 to 5 minutes or until light golden brown. Makes 2 to 4 appetizer servings.

Onion mumm batter:

3/4 cup cornstarch
6 tablespoons flour
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon salt
1/2 teaspoon pepper
1 can (12 ounces) beer

Combine dry ingredients on low speed of electric mixer for 2 minutes. Add beer gradually. Continue mixing another 2 min

Baked onion and apples:

one onion, sliced one apple peeled and sliced.  one tablespoon margarine or butter. 

Mix all the ingredients and put in baking dish.  Bake until apple is cooked. (about 40 min.) Tastes great as a side dish with pork roast!


Here is a Delicious Recipe from Bon' Appetite on line:

crunchy chili onion rings


These are great with salsa.

Prep: 25 minutes; total: 30 minutes

Servings: Makes 4 servings.



3 cups all purpose flour
2 tablespoons chili powder
4 1/2 teaspoons salt
1 12-ounce bottle dark beer (preferably Mexican)
12 6-inch corn tortillas, coarsely torn

2 large onions, peeled
Vegetable oil (for deep-frying)


Mix flour, chili powder, and salt in medium bowl. Pour beer into small bowl. Finely grind tortillas in processor; transfer to deep bowl.

Line large baking sheet with foil. Cut onions crosswise into 1/2- to 3/4-inch-thick rounds. Separate rounds into rings. Dip 1 onion ring into flour mixture, then beer, flour again and beer again, then add to bowl with ground tortillas and toss to coat. Using wooden skewer, transfer coated ring to sheet of foil. Repeat with remaining onion rings.

Pour oil into heavy large skillet to depth of 1 inch. Rest top of deep-fry thermometer against edge of skillet, submerging bulb end in oil. Heat oil to 370F to 380F. Fry onion rings, 4 at a time until golden brown, maintaining temperature, about 3 minutes per batch. Using slotted spoon, transfer to paper towels to drain.

Quick Pickled Red Onions

3/4 cup white vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 bay leaf

5 allspice berries

5 whole cloves

1/4 teaspoon fennel seeds

1/4 teaspoon coriander

a small, dried chile pepper

1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.  Add the onion slices and lower heat, then simmer gently for 30 seconds.  Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months but they are good to go the day they are made.

David Lebovitz