Onion Strings

When I was in high school, I worked at Runza, which had the best onion rings. The breading was excellent and the crunch…I still dream about the crunch now that I am gluten free and cannot enjoy them anymore! When I crave onion rings and make them at home, they usually are a side dish to accompany steaks (or Mustard Ranch Chicken), I wanted something lighter, and not quite as breaded and heavy. I also figured out that if onions give you a sore stomach, soaking them in milk before you cook them, takes the sting out.

If you like them breaded more heavily, no problem, see the hack below!

Ingredients:

Milk to cover onions; about two cups (see note below)

1 large onion

1 cup flour (we use gluten free King Arthur flour)

3 tablespoons all purpose seasoning (we like Old World by Penzy’s)

 

Remove the root end, and the outer skin, and slice the onion as thin as possible into rings. If onions give you a sore stomach, soak them in milk for a minimum of an hour before breading.

Onion-Rings-in-Milk

If you soaked in milk, drain off. Combine the flour and the all purpose seasoning in a gallon size baggie, and shake to combine. Drop the onion rings into the baggie, and shake until well coated.

If you want more ‘breaded’ onion rings, after draining of the milk (if used), coat the rings in an egg wash before dropping in the gallon baggie with the flour. This will give the flour extra stickiness on the onions and will make a breaded coating.

Add canola oil in a large fry pan to just cover the bottom. Heat over medium heat, and I test to make sure the oil is hot by taking a pinch of the flour, and dropping it in the pan. If it sizzles, its ready for onions!

Drop onions into the pan, but don’t crowd it; I usually add enough onions to cover the bottom in a single layer, so they aren’t stacked on top of each other. Cook until golden brown (about 5 minutes) and flip over if necessary.

Drain on paper towels and cool slightly before serving.

Mustard-Chicken-Onion-Rings

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