I am really weird about onions. I like to mince or pulse them to use in my recipes because I like the flavor they give but I do not like to eat them any other way like on my burger or in a salad. My grandparents eat onions like an apple, wowsers. I have always been in this neutral zone when it comes to onion rings. I kind of like them and I kind of do not. What I really do not like is if they are soggy are having a huge piece of onion in them. A few weeks ago I saw a picture of a blooming onion from Outback Steakhouse and thought how good it looked. However, it seemed like a lot of work, I did not have a sweet onion and I think they are too thick for my liking.
That is when this major craving took over and I decided to try to make my own onion ring recipe, one that I would actually eat. I used white onions because that is what I always have and they are typically used for onion rings, I made sure to make the rings really thin, doubled battered with buttermilk (a Southern rule when we fry) and I still used the Outback dipping sauce. Oh man these are good and let me tell you I have since made them again. They are so worth the time (and mess) and once you try them with the dipping sauce you will never want ketchup again.
1 medium white onion, sliced thin
1 egg, beaten
2 cups buttermilk (I used laban)
2-1/2 cups flour
1/2 tablespoon salt
2 teaspoons pepper
2 teaspoons paprika
1-1/2 teaspoon garlic powder
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
1. In a bowl add mayonnaise and ketchup, mix well. Add horseradish, 1/4 teaspoon paprika, 1/4 teaspoon salt, oregano, dash of black pepper and cayenne. Mix well, cover and place in refrigerator until needed.
2. In a saute pan on medium heat add oil (it should be 1 inch). Allow for the oil to reach about 350F.
3. In a medium sized bowl add beaten egg and buttermilk, mix. In another medium sized bowl add flour, salt, pepper, paprika and garlic powder, mix well.
4. Working with a handful of onion slices at a time dip in buttermilk, then flour, buttermilk and flour again for double battering. Then carefully place into the hot oil. Cook until golden (as much as you like it. Carefully flip and continue doing so until finished.
5. Place on a serving platter lined with paper towels and serve.
Yields: 4-6 servings