Onion Rings and Other Stuff

Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.


Homemade onion rings are a real treat at our house and have been for thirty years. They are simple to make and the mess is not too bad.
Okay – here is what you need.
A big ol’ soup bowl & a Fork - That’s it
-Ingredients-
If you are new to the old chef’s blog I try to explain everything as I go, and never too fast.
Ingredients means the stuff we will be using and today the ingredients are—
Flour, salt, baking powder and milk (that’s it four things and they are all white)
I throw in stuff like they are all white just to make this blog not only informative but interesting and memorable.
Oh—you will need an onion –I like white onions but red or yellow will work
• Mix one cup flour (in the soup bowl)
• One teaspoon of baking soda
• ½ teaspoon of salt
• Enough milk to mix, should be about the consistency of a raw egg white ( or not quite so much)
Slice onion into ½ inch rings—separate the rings
Dip until well coated – make sure it sticks – but don’t let it fill the hole in the middle (rings)
Drop into a pan of hot oil –this is what you need the fork for— (I turn the burner to a bit past medium heat, 360 if you have a fryer with a thermometer) CORN OIL, nothing fancy
If using a pan or skillet or a big chunk of aluminum foil the oil needs to be about ¾ inch deep.
Fry one side then flip –once again using the handy fork (each side will take about 30 seconds)
Fry the other side and lay on a paper towel-shake on a little salt or your favorite seasoning salt.
When finished they should be about the color of a pancake and boy do they ever taste good.
ENJOY

Have some of the coating left? Roll some chedder chunks in and fry as above--much better than you can find in your favorite cafe.