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.
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.
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.
For a crust that stays crisp and has character, double dip the rings in buttermilk and seasoned flour.
% Daily Value*
Total Fat 46g 70%
Sodium 600mg 25%
Carbs 27g 9%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.