EASY PICKLED ONIONS
This is a easy recipe for pickled onions.
Provided by Chris Cockren
Categories condiment
Time 15m
Number Of Ingredients 5
Steps:
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
- Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
- Use pickled onions to top tacos, nachos, sandwiches, salads, and more!
Nutrition Facts : ServingSize 1 cup, Calories 28 calories
EASY PICKLED ONION RINGS
Feast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac 'n' cheese
Provided by Tom Kerridge
Categories Side dish, Snack
Time 25m
Number Of Ingredients 12
Steps:
- Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover and leave to cool and pickle. Will keep for 24 hrs.
- Pour the oil into a large pan until it's no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
- To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture. Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
FRIED PICKLES AND ONION RINGS
Steps:
- In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
- Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
- Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
- Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
- Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
- Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
- In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
- Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.
CRISPY ONION RINGS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield about 4 to 6 side dish serving
Number Of Ingredients 9
Steps:
- Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
- Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
- Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
- Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.
ONION RINGS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large white onion, whole wheat breadcrumbs, grated parmesan cheese, garlic powder, paprika, dried oregano, dried basil, salt, pepper, large eggs, all-purpose flour, dipping sauce
Provided by Mercedes Sandoval
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut the onion crosswise into ½-inch (1 cm) slices and gently push apart each layer to get individual rings. Set aside.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate large bowl. Add the flour to a third large bowl.
- Dredge the onion rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
- Arrange the onion rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 921 calories, Carbohydrate 137 grams, Fat 20 grams, Fiber 8 grams, Protein 41 grams, Sugar 14 grams
OLD FASHIONED ONION RINGS
This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!
Provided by JeanieMomof3
Categories Side Dish Vegetables Onion
Time 18m
Yield 3
Number Of Ingredients 9
Steps:
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
- Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
- Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
- Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Nutrition Facts : Calories 641.2 calories, Carbohydrate 68.3 g, Cholesterol 68.5 mg, Fat 34.6 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 5.7 g, Sodium 1271.5 mg, Sugar 7.9 g
TRE'S PICKLED ONION RINGS
"Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."
Provided by Chief Teer
Categories Onions
Time 1h
Yield 2 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
- Pour boiling water over to cover onions. Allow to cool, then drain.
- Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
- Cover tightly and refrigerate for at least 2 days before using.
- Store in refrigerator up to 2 months.
Nutrition Facts : Calories 8.9, Sodium 30.6, Carbohydrate 2, Fiber 0.1, Sugar 1.8
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CRUNCHY PICKLED RED ONION RINGS
Make and share this Crunchy Pickled Red Onion Rings recipe from Food.com.
Provided by dicentra
Categories Onions
Time 30m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Peel the onions and slice them ¼ " thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
- To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
- Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
- Fill the jars with the hot liquid, leaving ¼ " of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ " of headspace.
- For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.
Nutrition Facts : Calories 410.3, Fat 1.5, SaturatedFat 0.2, Sodium 1568.1, Carbohydrate 93.4, Fiber 4.1, Sugar 77.2, Protein 3.2
PICKLED ONION RINGS
Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge
Provided by Tom Kerridge
Categories Side dish, Snack, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
- Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
- To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
BEST EVER ONION RINGS
Great tasting homemade onion rings! Easy to prepare, and best of all... you are able to make twice as many for half the price! Enjoy your heart out, onion lovers!
Provided by MIDNIGHT_ANGEL
Categories Side Dish Vegetables Onion
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
- Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
- Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
Nutrition Facts : Calories 1092.2 calories, Carbohydrate 20.4 g, Cholesterol 48.9 mg, Fat 112.1 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 15.1 g, Sodium 607.6 mg, Sugar 6.2 g
CRISPY FRIED ONION RINGS
I use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 5g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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