Pub Style Onion Rings Recipes

CRISPY PUB RINGS

Steps:

• In a small bowl, combine the first eight ingredients; chill until serving., In a large shallow bowl, combine the flour, salt and baking powder. In another shallow bowl, whisk the egg, milk, pepper sauce and minced garlic. In a third bowl, combine the bread crumbs, garlic powder and seasoned salt. Coat onions in flour mixture, dip in egg mixture, then roll in crumbs., In a deep fryer or electric skillet, heat oil to 375°. Drop onion rings, a few at a time, into hot oil. Fry for 2-3 minutes or until golden brown. Drain on paper towels. Serve with sauce.

BETTER THAN BLOOMIN' ONION RING SAUCE RECIPE

Steps:

• Whisk up all the ingredients in a bowl.
• Let sit in refrigerator for one hour to marinate.

ONION RING SAUCE

Steps:

• Combine all ingredients in a small bowl and mix until fully combined
• Store in the refrigerator.

ENGLISH PICKLED ONIONS (PUB STYLE)

Steps:

• To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly.
• To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved.
• While the brine is simmering, pack the onions into sterilized mason/Kilner jars (plan on using either 4 pint sized jars or 2 quart sized jars). Pour the hot brine over the onions (I pour it through a sieve to collect the spices) and then distribute the spices among the jars. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Wipe the jar rims down with a clean, damp cloth. Place the canning lids on the jars (or rubber rings if using) and screw/snap shut while hot to create a vacuum seal. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavor. Once opened store them in the fridge where they will keep for 3+ months.
• If canning the onions via boiling water bath for long-term storage (note: they will lost much of their crunchiness): Pack the jars as described above and wipe the rims. Stick a butter knife or other long object down into the jars to ensure there are no air bubbles. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart in blog post for higher altitudes).Remove the jars from the canner and let them sit undisturbed for 24 hours. Check to make sure the lids are airtight. Then store them in a cool, dark place where they will keep for up to a year. Once opened store them in the fridge where they will keep for 3+ months.

RESTAURANT STYLE ONION RINGS

Steps:

• Heat oil to 350 degrees F.
• Separate the ¼ inch slices of onion into separate rings.
• In a small bowl, combine flour, baking powder and salt. Coat onion rings in the dry mixture completely and set aside.
• In a medium bowl, combine egg and milk and whisk until completely combined.
• Dip the flour-coated onion rings into egg-milk mixture and place on a wire rack to let excess egg-milk mixture drain.
• While onion rings drain, pour Panko bread crumbs into a shallow dish. Dip egg-milk coated onion rings into Panko bread crumbs until completely coated. Spoon crumbs over the top to cover as necessary.
• Place in hot oil and cook 1 to 1½ minutes on each side until it reaches a nice golden brown color. Flip them over to cook the other side.
• Place on a paper towel to let any excess oil drain off. Sprinkle each onion ring with a little salt.

PUB-STYLE ONION RINGS

Steps:

• In small bowl, beat egg.
• Mix in well with whisk, rest of ingredients except onion slices.
• Heat oil til pretty hot but not smoking.
• Dip onion slices in batter coating well, letting some of the excess dripp off, and carefully drop in hot oil.
• When golden brown on underside, flip over with tongs. This should take about 3-4 minutes, less if your oil is hotter. Just eyeball it.
• Fry another 3-4 minutes on other side or til golden brown.
• Place on paper towels to drain.
• Nice addition: Mince very fine 1 jalapeno pepper, fresh or jarred, and add to batter before frying for a nice kick!