Candy Onion Rings Recipes

CANDY "ONION" RINGS

Steps:

• Place a pastel in the end of a twist. Attach the other end of twist to pastel, forming a ring. Repeat with remaining pastels and twists., Place melted coating and cracker crumbs in separate shallow bowls. Dip rings in coating allowing excess to drip off, then roll in crumbs. Place on waxed paper; let stand until set.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

BEER-BATTERED ONION RINGS

Steps:

• Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
• Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
• When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
• Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

BAKED SRIRACHA GLAZED MAN CANDY BACON WRAPPED ONION RINGS

Steps:

• Preheat oven to 400F, rack in the middle.
• Line a baking sheet with foil and place a cooling rack on top.
• Lightly spray the cooling rack.
• Place the brown sugar in a pie tin.
• Place the Sriracha in a bowl.
• Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
• Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly).
• If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
• Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are).
• Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon.
• If you wish at this point you can skewer the bacon in place (I didn't).
• Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings I used 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly.
• Once all the rings are wrapped, place in the oven and bake for 20 minutes.
• Using tongs GENTLY flip over.
• Cook for another 15-20 minutes. The last 3 minutes I broiled them as I wanted that charred appearance.
• Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy crunchy.

CRISPY BAKED ONION RINGS

Steps:

• At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.
• Once the onions have soaked, remove from the refrigerator. Set aside.
• Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.
• Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won't adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.
• Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.
• Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.
• Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

FRIED ONION RINGS

Steps:

• Gather the ingredients.
• Heat the oven to 200 F. Line a baking sheet with paper towels and have a spare baking sheet or pan ready for keeping the fried onion rings warm.
• Wash and peel the onions and then cut them into 1/4-inch thick rounds. Separate rounds into rings.
• Heat 3 to 4 inches of vegetable oil in a deep, heavy pan or deep fryer to 365 F.
• In a bowl, combine flour, seasonings, and baking powder. In a small bowl, whisk together egg and milk. Add milk mixture to dry ingredients. Stir until well blended.
• Dip onion rings into batter, then drop into deep fat at about 365. Work with just a few at a time; don't crowd them.
• Fry the onion rings until they are golden brown, turning to brown both sides. Each batch will take about 2 to 3 minutes.
• Remove the onion rings to the pan with paper towels to drain thoroughly. Transfer them to another pan and move them to the preheated oven to keep warm while you make subsequent batches. They will stay crisp for about 20 to 30 minutes.
• Repeat with the remaining onion rings.
• Once all of the onion rings have been fried, serve immediately, sprinkled with salt.