Onion Strings

Oh my goodness! The are so A-M-A-Z-I-N-G! I don't fry often. Not more than a few times a year but these onion strings are absolutely worth it!  Crispy goodness.  These are basically the same thing as onion rings just thinner.  While I was making these I had to make sure it was so good so I tasted it here and there and I couldn't believe how good it was!  Derek was really impressed.  It takes a lot of self control to not eat these all up right away! 

We used this to make the Red Robin Bleu Ribbon Burger. It was absolutely amazing.  I have some suggestions at the end of the recipe on ways to use onion stings but the best way is to just eat them up! mmmm!

Onion Strings

Recipe adapted from The Pioneer Woman

Ingredients:

1 small onion

1 cup buttermilk (or 1 cup milk+1 Tbsp. vinegar or lemon juice, let sit for 5 minutes)

1 cup flour
1 tsp. salt

black pepper to taste

optional: ¼-1/2 tsp. cayenne pepper

½ quart canola oil

Directions:

Slice onion very thin into rings. Separate rings and place in a small bowl and cover with buttermilk.  Soak for at least an hour. Combine dry ingredients and set aside.

Heat oil to 375 degrees (I just set my pot on medium high and that’s just fine.) Place a small amount of onions in the flour mixture.  Using your hands or tongs make sure each onion ring is coated in the flour mixture. Tap to shake off excess flour and plunge into the hot oil.  Fry for a few minutes and remove as soon as golden brown. Repeat until all onions are fried.

Serving ideas:

On hamburgers (such as the Red Robin Bleu Ribbon Burger... mmm!)

With steak

On top of mashed potatoes

With a yummy dip (like southwest dipping sauce)

Or of course just pick it up and eat it!