Best Ever Onion Rings
Provided by the National Onion Association
3 large onions (about 9 to 11 oz. each), peeledand trimmed
1 c. flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. pepper
1 c. nonalcoholic or regular beer
Cut onions crosswise into 1/2” slices and pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with a wire whisk until foam is gone.
Baked version: Toss onion rings in batter. Transfer to a plate, letting excess drip off as you transfer. Heat about 1 tbsp. oil in a 12” nonstick skillet over medium-high heat. Place about half the onion rings in a single layer in heated skillet. Cook until browned, turning once, about 11/2inutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425° for 6 minutes or until crisp. Makes 6 servings.
Jazz it up! Add 2 tsp. each of dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle rings with additional chili powder, ground cumin or bottled pepper blends, if desired. Serve with a choice of housemade dips, sauces or dressings—think buttermilk ranch, chipotle barbecue, sriracha aioli or curry ketchup.