1st try was baked
2nd try was deep fried
It was delicious made with a Vidalia onion
It was a little too greasy and lost its shape (we don't know why)
It was no greasier than when she fried onion rings in a cast iron skillet (which is a lot less work)
0
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"Peace is that brief glorious moment in history, when everybody stands around reloading." -- Thomas Jefferson
"The credit belongs to the man who is actually in the arena and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."
Theodore Roosevelt
NRA BENEFACTOR LIFE MEMBER
Looks like a good effort. I have been thinking of trying my hand at one as well, but have never gotten round to it. I assume a nice firm onion is important, along with not cutting too deeply down so it can keep some of its shape. I'd be interested in seeing more attempts, though at some time I'm going to have to try myself I concede.
BDGR
Hello 3000 calories!!! It looks like a heart attack waiting to happen, but it looks delicious! lol
FYI Onion was firm and wasn't cut too deep and look perfect until it was deep fried. We followed the recipe very closely.Originally Posted by Bulldogger
It said to cut out core to 90% that seems to be a little deep. We were at 80% the only deviation.
Now we are going to look at different recipes
LOYALTY ABOVE ALL ELSE, EXCEPT HONOR
"Peace is that brief glorious moment in history, when everybody stands around reloading." -- Thomas Jefferson
"The credit belongs to the man who is actually in the arena and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."
Theodore Roosevelt
NRA BENEFACTOR LIFE MEMBER
Maybe a little different temp on the oil. Oil temp is important as is time deep frying. to hot or to long and the onion starts to soften
Looks good.
I'd try deep frying with the oil on the hot side, 375-400 for just long enough to brown it.
Also- Recipes that include cornstarch in with the breading flour tend to have a little extra crunch factor.
Last edited by Winger Ed.; 05-31-2019 at 05:16 PM.
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Oil ain’t hot enough... needs to really really hot to get hold things together, otherwise you get a limp noodle..
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0il was 375 no cornstarch 3 min a side. The wife said it looked good until she took it out the 2nd side.
LOYALTY ABOVE ALL ELSE, EXCEPT HONOR
"Peace is that brief glorious moment in history, when everybody stands around reloading." -- Thomas Jefferson
"The credit belongs to the man who is actually in the arena and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."
Theodore Roosevelt
NRA BENEFACTOR LIFE MEMBER
Hi DCP.The onions will continue to look like that until you start to deep fry them.One side at a time just will not work,as you have found out.
Good luck.Have fun.Be safe.
Leo
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This is what we did
Good luck.Have fun.Be safe.
Leo
TO DEEP FRY THE ONION:
In a deep fryer with enough oil to completely cover the onion. The oil must be 375 degrees, use a thermometer to ensure the correct temperature. Drop the onion root side up into the oil and fry for three minutes, flip it over and fry for 3 more minutes.
LOYALTY ABOVE ALL ELSE, EXCEPT HONOR
"Peace is that brief glorious moment in history, when everybody stands around reloading." -- Thomas Jefferson
"The credit belongs to the man who is actually in the arena and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."
Theodore Roosevelt
NRA BENEFACTOR LIFE MEMBER
Your heat source also needs to be able to keep up with what you've dumped in the hot grease.
Anybody have the original coating recipe for making a Blooming onion?
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