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These crispy onion rings are made with a homemade seasoned flour made with brown sugar, chili powder, cumin and more. Deep fry these Crispy Barbecue Onions and serve them with a steak and some barbecue beans for a great weeknight meal. Recipe and image provided by the National Onion Association.
Provided by By Guest Contributor | April 3, 2018 4:00 pm
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- 1 Mix all dry ingredients together. 2 Toss onion slices in seasoned flour, separating rings. 3 Deep fry in 365-degree oil until crispy and dark brown. Drain well.
CRISPY BARBECUE ONIONS
Make and share this Crispy Barbecue Onions recipe from Food.com.
Provided by Sharon123
Categories Onions
Time 15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix all of the dry ingredients together.
- Dip onion rings in milk, then toss in seasoned flour, separating rings.
- Deep fry in 365°F oil until crispy and just turning dark brown.
- Drain well on paper towels.
- Makes 16 servings.
- This is good served with steak, beans and barbecue sauce.
Nutrition Facts : Calories 122.6, Fat 0.8, SaturatedFat 0.1, Sodium 885.7, Carbohydrate 26.3, Fiber 2.3, Sugar 4.8, Protein 3.3
BBQ ONIONS
This is a very simple 3 ingredient BBQ side dish. I think this is an easy and excellent side dish for any BBQ meat. Hope you do too.
Provided by Tebo3759
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Use indirect heat.
- Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion.
- Place bouillon cube in hole and add some butter.
- Replace top of onion and wrap in heavy foil.
- With a closed grill cook for 1 hour or until tender.
- Cut into bite size chunks and pour juices over top.
CARAMELIZED ONIONS WITH BARBECUE SAUCE
Categories Condiment/Spread Onion Sauté Picnic Kid-Friendly Bon Appétit Small Plates
Yield Makes 4 adult-size servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)
BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
CRISPY COOKIE BARK RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, white sugar, dark brown sugar, vanilla extract, water, egg, chocolate chips, semisweet baking chocolate, coarse sea salt
Provided by Jordan Kenna
Categories Snacks
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚F (160˚C).
- Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
- Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
- Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
- Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
- Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
- Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
- Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
- Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
- Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
- Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
- Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
- Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
- Serve the pieces immediately or store in the refrigerator until desired.
- Enjoy!
Nutrition Facts : Calories 711 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams
STEAK SANDWICHES WITH CRISPY ONIONS
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. -Renee Seaman, Green Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.
Nutrition Facts : Calories 930 calories, Fat 58g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1719mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
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