For whatever reason, I have been thinking of loaded fries lately. Not sure if I had nachos on my mind, or maybe it was those darn kimchi fries I made not too long ago, but it was time for me to take some action and get […]
Search Results: french onion
Last week we decided to host some family members and serve a “burger bar”. Basically the serving plates were lined with everything you would want on a burger including bacon, caramelized onions, roasted mushroom, avocado, pickles, lettuce, tomato, raw onion, as well as an array of condiments. I also wanted to provide some homemade french fries, but then as the afternoon was catching up on me, I decided to offer up some homemade beer battered onion rings.
I am typically a burger and french fry kind of guy, and rarely, if ever, do I order onion rings from a menu. However, it wasn’t long ago where I ordered the onion rings, just to change things up a bit, and wow, was I ever happy that I did order the onion rings. There was something about them that I really loved, and hence why I decided to offer my take on an onion ring, a beer battered onion ring at that.
Let’s get started.
- 3 medium sized onion, outer skin removed, sliced 1/2 inch thick
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 12 oz cold pilsner beer
- 1 cup of buttermilk
- 3 cups of canola oil, heated to 350 degrees
Start by taking apart your onions by popping out the rings of each slice. If they break, don’t worry. Broken rings are just as delicious. Add the rings to a bowl, and add in the buttermilk. Set aside.
Next, add one cup of the flour to a bowl. Add in the salt, peppers, and garlic powder. Give that a good mix.
Next add the oil to a medium sized pot and bring that to a medium, to medium-high heat. Your goal is to shoot for 350 degrees.
Get another bowl ready, and toss in the remaining cup of flour. Add the cold beer, and whisk until you have a smooth batter.
Once the oil is heated, strain the onions.
Add the onions, about six or so at a time into the seasoned flour. Shake off any excess flour, then toss them into the beer batter.
Gently add them to the hot oil, being careful not to overcrowd them as they will stick together.
Cook the onions until they are golden brown, about 3-4 minutes. Remove with your kitchen spider or slotted spoon, and set them on some paper towel to remove any excess oil. Season with a bit of salt. Repeat this process until all of the onions are cooked.
These beer battered onion rings were a huge hit. Everyone grabbed a handful, and you could just hear the crunch when they bit into them. Crispy beer batter on the exterior, and a nice and tender onion on the interior. So if you are looking to sway away from french fries during your next burger party, give these a try. Hope you enjoy.
I don’t know what I have been loving more lately. Could it be the smell and taste of caramelized onions, or the process of making homemade bacon? Whatever the answer is to that question remains a mystery in my house, but I can tell you that […]
If you have been following my recipes for the last couple of weeks, you probably came across one of my appetizers that I coined the smoked steak crostini. Everything about that appetizer, really, simply put, was pretty darn amazing. I do not say that because I made it, but it really was amazing. Another crostini I made for a party we attended was a goat cheese, Mexican pickled red onion, and garlic scape crostini.
Why I came up with this recipe was because of my recent Saturday morning visit to the New Berlin Farmers Market. There is a farmer there that I have been chatting with and buying all sorts of fresh vegetables. There was one item on the table that caught my attention, and that was garlic scapes. First, I was blown away because I have never encountered a garlic scape before and after talking with the farmer, I realized that garlic scapes are basically the shoots that a garlic bulb makes while growing. Almost what an onion would do. I was not only intrigued by the funky twists and twirls that the garlic scape consisted of, but also the fragrance and taste. It was as though I had my hands on a mild garlic green onion thing, and that excited me.
This recipe introduced that flavor of mild garlic and green onion, and when topped on this crostini, really made this appetizer stand out.
Lets get started.
- 1/2 French baguette, cut into 1/4 inch slices
- 1/4 cup of olive oil
- 1 cup of goat cheese, room temperature
- 1/2 cup of Mexican pickled onions, chopped
- 1/4 cup of garlic scapes, green tender parts, thinly sliced
Preheat your oven to 350 degrees.
Brush olive oil onto the top of each sliced baguette and place onto a large baking sheet.
Place into the oven for about 15-20 minutes or until they are a light golden brown. Remove and let cool.
Spread the goat cheese on the top of each crostini, making a thin base. If you have extra goat cheese, add more to each crostini.
Next, top with pickled red onions and sprinkle garlic scapes on top of each crostini.
That’s it. Plate and serve.
What you end up is a perfect bite that has the creaminess of the goat cheese, the tang of the Mexican pickled onions, and the great mild garlic taste of the scapes. Just a perfect bite and a great appetizer. Hope you enjoy.