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Side Dishes

Double-dipped Onion Rings

If you have even the slightest penchant for onions, then you’re probably a sucker for onion rings. Soaking and double dipping deliver a harmonious combination — a large slice of sweet onion encased in a crispy crust. This is the perfect onion ring.

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Ingredients

Soak in Ice Water; Drain:

Combine; Dip; Dredge Onions in:

Heat; Fry Onions in:

So what should you use when a recipe just calls for an onion? Your best bet is a common yellow bulb onion. But truth be told, yellow and white onions can be used interchangeably with little discernible difference, especially when cooked.

Instructions

Soak onion rings in a bowl of ice water for 1 hour; drain. Combine flour and seasonings in a large plastic bag; pour buttermilk into a shallow dish. Dip onion rings in the buttermilk, then transfer a few at a time to the flour using a skewer for easy maneuvering. Dip rings a second time into the buttermilk and flour using the skewers. Set the coated, skewered rings over a bowl while coating the remaining onions. Heat 3" oil in a pot over medium-high to 365°. Fry half the onions in the oil until golden, 3–4 minutes. Remove from the oil using skewers, then rest over a bowl to drain. Fry remaining onions in the same way.

Soak the onion slices in cold water to dilute the sulfur content, turning them sweet and mild.

Soak the onion slices in cold water to dilute the sulfur content, turning them sweet and mild.

For a crust that stays crisp and has character, double dip the rings in buttermilk and seasoned flour.

For a crust that stays crisp and has character, double dip the rings in buttermilk and seasoned flour.

Nutritional Facts

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