Crispy Microbrew Onion Rings with Three Dipping Sauces
Ingredients
1 large yellow onion, sliced 3/4-inch rounds
1 large red onion, sliced 3/4-inch rounds
1 large white onion, sliced 3/4-inch rounds
Batter:
2-1/3 cups tempura batter mix
1-1/2 cups Microbrew ale, very cold
Breading:
6 cups Panko breadcrumbs
3 tablespoons Italian parsley, minced
1-1/2 teaspoons whole celery seed
1-1/2 teaspoons thyme, dried leaves
Dipping sauce recipes below.
Directions
Separate onion slices into rings. For best results prior to breading, soak onion rings in cold water to peel away membranes around each ring.
Whisk together batter ingredients in stainless steel bowl until smooth. In a separate bowl, mix together breading ingredients. Dip rings into batter; coat well. Let excess batter drip off, then place in breading. Gently press breading onto rings to get it to stick. Let rings sit in breading until the pan is full. Transfer breaded rings to parchment-lined sheet pans that have been lightly sprinkled with plain Panko. Refrigerate until ready to cook.
Deep fry at 375 degrees for 2-3 minutes until golden brown. Drain well on absorbent towels, and serve warm. Yields 12 servings.
Grain Mustard Aioli
1/4 cup yellow onion, minced
1 cup mayonnaise
1/4 teaspoon salt
1/4 cup Dijon mustard
1/4 cup whole seed mustard
1 tablespoon fresh lemon juice
2 teaspoons garlic, minced
1 teaspoon honey
1/4 teaspoon black pepper, fine ground
Whisk together all ingredients in stainless steel bowl. Store in refrigerator until ready to use. Yields 2 cups.
Wild West Sauce
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup ketchup
1 teaspoon Tabasco sauce
1/2 cup white onion, minced
Whisk together all ingredients in stainless steel bowl. Store in refrigerator until ready to use. Yields 2 cups.
Roasted Onion Ranch Dip
2 cups white onion, diced
1 tablespoon olive oil
2 cups sour cream
1 cup mayonnaise
1/2 buttermilk
1 package ranch dressing mix
1/4 cup red bell pepper, minced
1/4 cup Italian parsley, minced
1 tablespoon lemon juice, fresh
Place onions in small baking dish; toss with oil. Bake at 375 degrees for 25 minutes, stirring occasionally. Remove from oven and let cool. Whisk together remaining ingredients in a stainless bowl. Add roasted onions, and stir until well combined. Store in refrigerator until ready to use. Yields 4 cups.
Special notes
Recipe and image provided by the National Onion Association
Per serving: 395 cal, 10 g pro, 64 g carb, 4 g fiber, 89 cal (23%) from fat, 0 mg chol, 470 mg sod, 56 IU VitA, 4.9 mg VitC, 148 mg cal, 4.9 mg iron.
