{"id":4035,"date":"2014-01-12T15:31:37","date_gmt":"2014-01-12T15:31:37","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/onion-rings\/"},"modified":"2026-10-14T08:26:14","modified_gmt":"2026-10-14T15:26:14","slug":"onion-rings","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/onion-rings\/","title":{"rendered":"Onion Rings"},"content":{"rendered":"<ol>\n<li>Slice one Vadallia onions into thick slices :: 1\/2 &#8211; 3\/4\u00a0 inches<\/li>\n<li>Break into rings &#8211; Separate onion rings and place in a bowl of COLD buttermilk.<\/li>\n<li>Put small center core pieces into bowl to use in another recipe. Use only larger rings.<\/li>\n<li>Soak for 60 minutes<\/li>\n<\/ol>\n<p><strong>While rings soak, mix in a large mixing bowl &#8211; Tempura batter<br \/>\n<\/strong><\/p>\n<ul>\n<li>Three egg yolks<br \/>\n(save separated egg whites for later use in this recipe)<\/li>\n<li>1\/2 bottle cold Amber or lager beer<br \/>\nenjoy the other half while you bake.<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/2 C flour<\/li>\n<li>1 TBL sugar<\/li>\n<li>2 TBL corn starch<\/li>\n<li>1\/2 C panko<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1 TBL oregano or chives<\/li>\n<li>1\/2 tsp <\/li>\n<li>1\/4 C grated Parmesan cheese<br \/>\nMixture should at this point be like<br \/>\nthin cr\u00eape batter (but with bubbles)<br \/>\nSet aside mixture in fridge for 30 minutes to allow the yeast in the beer to rise.\u00a0 In half an hour you should see bubbles in the batter.<\/li>\n<li>ADD 1 C onion milk AFTER onions have finished soaking<\/li>\n<\/ul>\n<p><strong>While rings soak and liquid rests, mix together dredges in two separate bowls<br \/>\n<\/strong><\/p>\n<p>First Dredge (DIP)<\/p>\n<ul>\n<li>Three egg yolks<br \/>\n(save separated egg whites for later use in this recipe)<\/li>\n<li>1\/2 bottle cold Amber or lager beer<br \/>\nenjoy the other half while you bake.<\/li>\n<li>1 tsp salt<\/li>\n<\/ul>\n<p>Second dredge<\/p>\n<ul>\n<li>1 C flour<\/li>\n<li>1 TBL <\/li>\n<li>1 tsp coarse sea salt<\/li>\n<li>1\/4 C Panko bread crumbs<\/li>\n<\/ul>\n<p>In a separate third bowl,<\/p>\n<ol>\n<li>Next, beat your egg whites to soft peaks<\/li>\n<li>Gently fold whites into the Tempura batter until smooth<\/li>\n<li>Put a couple dozen onion rings into flour &#8211; this will make the Tempura batter stick to the onion more easily<\/li>\n<li>Move rings from the flower into your batter bowl &#8211; let drip for at least five seconds when you take them out<\/li>\n<li>Dip into your Panko dredge.<\/li>\n<li>Place in hot Canola or Safflower oil at 365-375\u00b0 one after the other &#8211; maximum 6 in pan<br \/>\n<em>NOTE:\u00a0 Put part of the onion into hot oil and pause for a few seconds before letting it go into the oil AWAY from you.\u00a0 The few seconds will keep it from sticking to the bottom of the fryer, and AWAY from you will minimize splashes and burns<\/em><\/li>\n<li>Cook for about three minutes then flip.<\/li>\n<li>Cook other side about two minutes<\/li>\n<li>Place on paper towel for a few minutes to drain<\/li>\n<li>Sprinkle salt while still hot from the oil<\/li>\n<\/ol>\n<p><strong>Aioli Dipping Sauce<\/strong><br \/>\nIn food processor add&#8230;<br \/>\n2 egg yolks<br \/>\n2 TBL dijon mustard<br \/>\n1 TbL Paprika<br \/>\n5 cloves garlic<br \/>\nSalt and pepper to taste<br \/>\nMix a bit<br \/>\nWith processor running drizzle in 1 C EVOO<br \/>\n. Run till it thickens<br \/>\nAdd zest and juice from 1 lemon<br \/>\nAdd some fresh cilantro<br \/>\nBlend all together<br \/>\nConsistency of ranch dressing<\/p>\n<p><iframe title=\"Baked Onion Rings\" width=\"840\" height=\"630\" src=\"https:\/\/www.youtube.com\/embed\/_ASqfRGnR5E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Another video by <a href=\"https:\/\/www.youtube.com\/user\/thepdxtraveler\/videos\">PDX Traveler<\/a><\/p>\n<h2><\/h2>\n<h2>Unknown Source:<\/h2>\n<ul>\n<li>2 eggs<\/li>\n<li>Buttermilk<\/li>\n<li>AP flour<\/li>\n<li>Cornstarch<\/li>\n<li>Panko crumbs<\/li>\n<li>dried pecorino cheese<\/li>\n<li>Red pepper flakes<\/li>\n<li>Parsley<\/li>\n<li>Salt and pepper<\/li>\n<li>Thick cut onion rings<\/li>\n<li>Dredge in eggs, then flour, then crumbs<\/li>\n<li>One onion per every two people<\/li>\n<li>Cook in canola oil or peanut oil at 360\u00b0<\/li>\n<\/ul>\n<p><span style=\"font-size: 24pt;\">Air fryer recipe<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Vidalia onion<\/li>\n<li>One cup flour<\/li>\n<li>Two large eggs<\/li>\n<li>One cup Panko breadcrumbs<\/li>\n<li>1 1\/2 tablespoon vegetable oil<\/li>\n<li>1\/2 teaspoon sea salt<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>If using an air fryer set temperature to 285 and time 15 minutes<\/li>\n<li>Allowed to preheat for five minutes<\/li>\n<li>Mix the Panko and oil and salt to coat the crumbs with the oil<\/li>\n<li>Dredge onion rings and flour and shake off excess<\/li>\n<li>Debe brings into the beaten egg and then into the Panko mixture<\/li>\n<li>Press the crumbs into the onion rings to get them to stick<\/li>\n<li>Play strings in the basket and two layers<\/li>\n<li>Fry for 10 minutes<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slice one Vadallia onions into thick slices :: 1\/2 &#8211; 3\/4\u00a0 inches Break into rings &#8211; Separate onion rings and place in a bowl of COLD buttermilk. Put small center core pieces into bowl to use in another recipe. Use only larger rings. Soak for 60 minutes While rings soak, mix in a large mixing &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/onion-rings\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Onion Rings&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4035","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4035"}],"version-history":[{"count":15,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4035\/revisions"}],"predecessor-version":[{"id":23856,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4035\/revisions\/23856"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}