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[1] Onion rings with horseradish-dill sauce instead of ketchup (photo © QVC).
[2] Onion rings with ranch dressing (photos #2, 3, #4, and #6 courtesy Freepik).
[3] French-fried onion rings and beer with mignonette sauce*.
[4] Panko-coated onion rings with beer.
[5] Vidalia onions are the sweetest because they grow in sulphur-free soil (photo © Vidalia Onions). |
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Try something different for National Onion Rings Day, June 23rd.
The standard condiment is ketchup, beer-battered onion rings are delicious with a horseradish dipping sauce. Here’s a recipe from QVC’s chef David Venable. It even bows to tradition by including some ketchup!
What should you drink with Beer Batter Onion Rings? Your favorite beer! Ours is a hopped up IPA.
The recipe follows, but first, for your perusal:
> The history of onions.
> The different types of onions: a photo glossary.
> The year’s 6 onion holidays.
> The year’s 40+ beer holidays.
> More uses for onions.
RECIPE: BEER BATTER ONION RINGS WITH HORSERADISH DILL DIPPING SAUCE
Ingredients
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish
1/4 teaspoon paprika
1 teaspoon fresh dill, chopped
For The Onion Rings
Canola oil, for frying
2 cups all-purpose flour
1 egg, lightly beaten
2 teaspoons garlic powder
2 teaspoons dried oregano
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle of beer (12 ounces)
3 large onions, preferably Vidalia, sliced into 1/4″ rings and separated
Preparation
1. PREPARE the dipping sauce: Whisk together the mayonnaise, ketchup, horseradish, paprika and dill in a small bowl. Set aside while cooking the onion rings.
2. PREPARE the onion rings: Clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2″ of canola oil to the pot and slowly heat the oil to 350°F. While the oil is heating…
3. WHISK together the flour, egg, garlic powder, oregano, cayenne, salt and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.
4. DREDGE the onion slices in the batter. Using tongs, add four or five onion rings to the hot oil and fry for 1-2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won’t stay hot and the onion rings will be soggy rather than crisp.) Using the tongs, remove the fried onion rings to a wire rack or paper towels to drain.
5. COOK the remaining batter-dipped onion rings. Serve hot with the dipping sauce.
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*Mignonette sauce is a classic, uncooked sauce made from vinegar, minced shallots, and cracked black pepper, traditionally served with raw oysters and clams. Its sharp acidity and mild bite are intended to complement and enhance the oyster’s natural briny flavor without overpowering it. It also is a tangy dip for onion rings.
[6] Onion rings with chipotle mayonnaise.
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