Best 3 Marthas Favorite Onion Rings Recipes
Are you in search of the ultimate crispy and flavorful onion rings that will tantalize your taste buds? Look no further! In this article, we'll take you on a culinary journey to discover the secrets behind Martha Stewart's favorite onion rings. Get ready to indulge in a delightful symphony of textures and flavors as we explore the perfect combination of sweet onions, seasoned breading, and expert cooking techniques. So, grab your apron and let's embark on a delicious adventure to create the most unforgettable onion rings that will leave you and your loved ones craving for more!
Let's cook with our recipes!
MARTHA STEWART-STYLE BAKED ONION RINGS
This one comes from Everyday Food, from the "Eat Smart" upgrade; sounds good to me, so thought I'd save it here.
Provided by Debber
Categories Onions
Time 25m
Yield 16 rings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450; pour oil onto rimmed baking sheet; set aside.
- Slice onion four times across, to make wide rings; discard the small inside ones (chop & freeze-dry for later use); set aside.
- Pulse cornflakes and breadcrumbs in blender/processor until very fine crumbs; transfer to medium bowl.
- In another medium bowl, whisk egg, milk, flour and seasonings.
- Place oiled baking sheet in oven for TWO MINUTES to heat up.
- Dip rings into egg mixture (let excess drip off), dredge in cornflake mixture; place on a plate.
- Arrange onion rings on heated oil-sheet; bake (turning once) until rings are golden brown (about 16 minutes).
- Season with more salt.
- SERVING SUGGESTIONS: Eat as is, with your choice of dipping sauce (ketchup, ketchup/yellow mustard, Zip's Sauce, ranch, barbecue, etc).
- Serve skinny cut rings over the top of your favorite burger. Especially good on mushroom-n-Swiss burgers!
BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY
Here's what you need: large white onions, ice water, all-purpose flour, coarse salt, white pepper, baking powder, beer, ice water, peanut oil
Provided by Scott Loitsch
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
- Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
- Separate into rings and place in a large bowl with ice water while you prepare the batter.
- In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
- Whisk in beer and 2 tablespoons of ice water until just combined.
- In a separate bowl, add the remaining 1 cup (125 g) of flour.
- Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
- Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
- Transfer to a paper towel lined rack to drain. Sprinkle with salt.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 7 grams
MARTHA'S FAVORITE ONION RINGS
This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter). Thinly layered, slightly spicy yellow onions are used to make the light, crisp rings at Balthazar in New York City. (This recipe is adapted from the restaurant's cookbook, and it is Martha's hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge these bubbles as the batter fries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
- Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.
Tips:
- Choose the right onions: Yellow onions are the most common type used for onion rings, but you can also use white or red onions. Sweet onions, such as Vidalia or Maui, can also be used for a milder flavor.
- Slice the onions evenly: This will help them cook evenly. Use a sharp knife and slice the onions about 1/4 inch thick.
- Soak the onion rings in milk: This will help to remove some of the sharpness of the onions and make them more tender. Soak the onion rings in milk for at least 30 minutes, or up to overnight.
- Use a light batter: A heavy batter will make the onion rings greasy and soggy. Use a light batter made with flour, cornstarch, baking powder, salt, and pepper.
- Fry the onion rings in hot oil: The oil should be at least 350 degrees Fahrenheit. Fry the onion rings in small batches so that they don't crowd the pan and cook evenly.
- Drain the onion rings on paper towels: This will help to remove excess oil.
- Serve the onion rings hot: Onion rings are best served hot and crispy. Serve them with your favorite dipping sauce, such as ketchup, ranch dressing, or barbecue sauce.
Conclusion:
Onion rings are a delicious and easy-to-make appetizer or side dish. With a few simple tips, you can make perfect onion rings at home. So next time you're looking for a tasty snack, give onion rings a try. You won't be disappointed!
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