Red Ale Onion Rings Recipes

RED ALE ONION RINGS

Steps:

• Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.
• While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.
• In a large bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the wire rack and lightly season with sea salt.
• In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.

AMY'S BEST EVER ONION RINGS

Steps:

• Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
• Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.

BEER BATTER ONION RINGS

Steps:

• In a medium mixing bowl, whisk flour with salt and pepper and then pour in beer and Worcestershire sauce. Whisk it all together until smooth.
• Taste the batter to make sure you have enough salt.
• Cover and set aside for about 30 minutes (if you have the patience).
• Slice the onions into thick rings that are between 1/4-inch and 1/2-inch thick. Pat them dry with a paper towel to soak up excess onion juice.
• Preheat the oil in a large skillet, deep pan, or in a fryer, on medium-high heat. (Do not use a shallow pan so that you minimize the splatter.) Make sure to preheat to and maintain the oil at 350° and 365°.
• Line a large wire rack with paper towels to soak up the excess oil after frying and place it on the counter nearby.
• Dip the onion rings into the batter and carefully add them to the hot oil. Fry until they are golden brown and flip. Give them a couple more minutes to fry until golden brown on the other side.
• Fry them in batches and don't overcrowd the pan/pot.
• Use metal tongs of a metal slotted spoon to take out the fried onion rings and place them onto the prepared wire rack to soak up excess oil.
• Give it a couple of minutes to cool down and serve.

RED ROBIN TOWERING ONION RINGS

Steps:

• Preheat vegetable oil to 350 degrees. Add enough oil to fill the cooking container to 3 inches deep.
• Peel onions, and cut into ½ to ¾ inch rings. Separate onions into rings. Take the center rings and save for another recipe. You can chop those small rings for chopped onions in another recipe.
• Set up a breading station by placing three small bowls or dishes into a row. In the first shallow container add flour, seasoned salt, and black pepper, stir to combine. In the second dish combine the eggs with 1 cup of milk. Whisk the eggs and the milk together until they are well-combined. Finally, in the third container, add the panko breadcrumbs.

RED ALE ONION RINGS

Steps:

• Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
• While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
• In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.