Ultimate Onion Rings With Bacon Mayo Recipes

CRISPY BAKED ONION RINGS

Steps:

• Preheat the oven to 425°F. Grease a large baking sheet with cooking spray.
• Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water.
• In a medium bowl, whisk together the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl.
• Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it's thoroughly coated, then dip the onion ring into the egg white mixture until it's thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.
• Throughly spray the onion rings with cooking spray (this is optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they're golden brown and crispy. Serve immediately with your favorite dipping sauce.

BACON ONION RINGS

Steps:

• Preheat oven to 400°. Line a medium baking sheet with aluminum foil and fit with a metal cooling rack.
• Cut onion into 1/2" rings, then separate every other ring, so that each ring contains two rounds of onion. Stir together brown sugar and cayenne pepper on a large shallow plate, then lay bacon on mixture to coat. Wrap doubled up rings with bacon, then set on baking sheet. Bake 30 to 35 minutes, or until bacon is crisp and golden. Serve with Ranch, if using.

BACON-WRAPPED ONION RINGS

Steps:

• Preheat the oven to 375 degrees F.
• Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.

FAUX-FRIED ONION RINGS WITH SMOKY MAYONNAISE

Steps:

• Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.
• Preheat the oven to 425˚F. Place a wire baking rack on each of two foil-lined baking sheets, and set them aside.
• Put the flour in a shallow dish. Put the panko in a small dish. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
• Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.
• Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.
• Serve the onion rings with the mayonnaise for dipping.

ONION RINGS

Steps:

• Heat the oil in a large, deep skillet over medium high heat.
• Prepare pancake mix according to package directions.
• One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

BEST EVER ONION RINGS

Steps:

• Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins to 1 hr.
• Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.
• Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.
• Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.