Cooking Classics
The Technique
Buttermilk Onion Rings
Crispy homemade onion rings are one of the easiest foods to fry. Slice the onions, soak them in buttermilk then coat in a blend of everyday pantry staples. The key to really good ones is being certain the onions are sliced ultra thin & if you truly want to send them over the top, serve Buttermilk Onion Rings with a handcrafted Horseradish-Thyme Aïoli. Look to The Basics: Aïoli for pointers & detailed photos on how to make this irresistible sauce. Learn how to make a stellar batch of onion rings perfect to serve when company’s coming.
Buttermilk Onion Rings With Fresh Thyme-Horseradish Aïoli
makes 6 servings
2 large brown or yellow onions {about 1 1/2-lbs}
1 1/2 cups whole milk
1 cup buttermilk
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 1/4 cups all purpose flour
Vegetable oil
1/2 cup plain cornmeal
1 tsp paprika
3/4 tsp ground red pepper
3/4 tsp celery salt
Classic Aioli
1 Tbsp prepared horseradish
2 tsp chopped fresh thyme leaves
Slice the onions to 1/8-inch thickness & place in a large bowl; add the milk, the buttermilk, 1/2 tsp salt & the black pepper. Coat the onions & submerge them in the mixture using a pair of tongs. Chill 1 hour.
Pour the oil to a depth of 1-inch in a 3 1/2 quart saucepan & heat to 360 degrees. Whisk together the remaining 1/2 teaspoon kosher salt, the flour, the cornmeal, the paprika, the ground red pepper & the celery salt in a medium bowl. Dredge the onion slices in the flour mixture using tongs, shaking off the excess. Drop the onions into the hot oil, in batches, being certain not to overcrowd the pan. Cook 2 to 3 minutes or until golden brown. Remove the onions from the oil with a stainless steel perforated skimmer & place over paper towels. Sprinkle with additional kosher salt & freshly ground black pepper, if desired. Prepare the Classic Aioli as directed. Stir in the horseradish & the fresh thyme. Serve the sauce with the Buttermilk Onion Rings.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Onion Rings
Onion rings may be prepared in a variety of ways from thickly sliced O’s to onion petals – so much depends upon how they are sliced. They may be simply coated or dipped in a batter to create a variety of textures, tastes & looks. Buttermilk Onion Rings feature a shoestring style that make a wonderful side dish or they may be used as a topper for Classic Cheeseburgers & Tri-Tip Steak Sandwiches. However you choose to serve them, they’re quite delicious all the same.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Slice the onions to 1/8-inch thickness & place in a large bowl; add the milk, the buttermilk, 1/2 tsp salt & the black pepper. Coat the onions & submerge them in the mixture using a pair of tongs. Chill 1 hour.
No. 2
Pour the oil to a depth of 1-inch in a 3 1/2 quart saucepan & heat to 360 degrees. Whisk together the remaining 1/2 teaspoon kosher salt, the flour, the cornmeal, the paprika, the ground red pepper & the celery salt in a medium bowl. Dredge the onion slices in the flour mixture using tongs, shaking off the excess.
No. 3
Drop the onions into the hot oil, in batches, being certain not to overcrowd the pan. Cook 2 to 3 minutes or until golden brown. Remove the onions from the oil & place over paper towels. Sprinkle with additional kosher salt & freshly ground black pepper, if desired.
No. 4
Prepare the Classic Aioli as directed. Stir in the horseradish & the fresh thyme. Serve the sauce with the Buttermilk Onion Rings.
The Tune
“When You’re Smiling” Billie Holiday
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