Marthas Favorite Onion Rings Recipes

MARTHA STEWART-STYLE BAKED ONION RINGS

Martha Stewart-Style Baked Onion Rings image

This one comes from Everyday Food, from the "Eat Smart" upgrade; sounds good to me, so thought I'd save it here.

Provided by Debber

Categories Onions

Time 25m

Yield 16 rings, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 medium sweet onion (Vidalia)
1 1/2 cups corn flakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup buttermilk
1/4 cup flour
salt & pepper, to taste

Steps:

Preheat oven to 450; pour oil onto rimmed baking sheet; set aside.
Slice onion four times across, to make wide rings; discard the small inside ones (chop & freeze-dry for later use); set aside.
Pulse cornflakes and breadcrumbs in blender/processor until very fine crumbs; transfer to medium bowl.
In another medium bowl, whisk egg, milk, flour and seasonings.
Place oiled baking sheet in oven for TWO MINUTES to heat up.
Dip rings into egg mixture (let excess drip off), dredge in cornflake mixture; place on a plate.
Arrange onion rings on heated oil-sheet; bake (turning once) until rings are golden brown (about 16 minutes).
Season with more salt.
SERVING SUGGESTIONS: Eat as is, with your choice of dipping sauce (ketchup, ketchup/yellow mustard, Zip's Sauce, ranch, barbecue, etc).
Serve skinny cut rings over the top of your favorite burger. Especially good on mushroom-n-Swiss burgers!

BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY

Beer-battered Onion Rings By Martha Stewart Recipe by Tasty image

Here's what you need: large white onions, ice water, all-purpose flour, coarse salt, white pepper, baking powder, beer, ice water, peanut oil

Provided by Scott Loitsch

Categories Sides

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large white onions
6 cups ice water
2 cups all-purpose flour, divided
1 teaspoon coarse salt, plus more for sprinkling
¼ teaspoon white pepper
½ teaspoon baking powder
1 cup beer, lager or pilsner
2 tablespoons ice water
peanut oil, for frying

Steps:

In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
Separate into rings and place in a large bowl with ice water while you prepare the batter.
In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
Whisk in beer and 2 tablespoons of ice water until just combined.
In a separate bowl, add the remaining 1 cup (125 g) of flour.
Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
Transfer to a paper towel lined rack to drain. Sprinkle with salt.
Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 7 grams

MARTHA'S FAVORITE ONION RINGS

Martha's Favorite Onion Rings image

This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter). Thinly layered, slightly spicy yellow onions are used to make the light, crisp rings at Balthazar in New York City. (This recipe is adapted from the restaurant's cookbook, and it is Martha's hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge these bubbles as the batter fries.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 teaspoon coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground white pepper
1/2 teaspoon baking powder
1 cup beer, preferably lager or pilsner
2 tablespoons ice water
Peanut oil, for frying
2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Steps:

Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

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