Ingredients
3 large Spanish or Bermuda onions
vegetable oil
1/2 c. milk
1 egg
1/2 tsp. salt
3/4 c. all-purpose or self-rising flour *
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel onions under running water to prevent eyes from watering. Cut into 1/4-inch slices and separate into rings. Heat oil (1-inch deep) in 3-quart saucepan to 375°. Beat remaining ingredients until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time, turning once, until golden brown, about 2 minutes; drain.