Onion strings

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Do you know when you go out to dinner with your husband, family, friends, stylist or newspaper delivery man? Do you know how you decide that this time, tonight, right now you are going to order an appetizer, a great meal and a deliciously sinful dessert? You know how you eat the appetizer, and then when your food arrives, you're already so uncomfortably full that you know there's no way you can finish your meal, let alone order dessert. I hate when that happens. Hate!

However, fear not. I've got a solution. Assuming your onion of choice is onion chains (and why wouldn't it be?), Then go ahead and enjoy the ones at home every once in a while (daily if needed) so you can skip the appetizer course and just eat that great food and enjoy that sinful dessert when you go out to dinner with your friendly local UPS delivery guy, or you know, whoever you are enjoying your dinners with.

Seriously, making these onion strings at home is more than simple and they are, dare I say it, even better than the ones you get in restaurants. Also, I use whole wheat flour to bread my onions, which makes them super healthy and so on. I asked my doctor. He said that you should consume as many of these onion strings as possible. Whole wheat flour is magic. Also, onions are vegetables.

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Please don't be lousy and eat them with ketchup. Tomato sauce is only allowed on thick, full-size onion rings. Onion strings require ranch dressing. True story.

Onion strings slightly adapted from The Pioneer Woman

  • 1 whole onion
  • 2 cups buttermilk
  • 2 cups white whole wheat flour (or just white)
  • 1 tablespoon little salt
  • 1/4 teaspoon cayenne pepper
  • enough oil to fry

Cut the onion as thin as you can. You will want a good sharp knife for this. Place the thin onion slices in a baking dish and top with buttermilk. Let stand about 15 minutes. (My breading doesn't seem to stay as good if I let the onions soak much longer than that.)

Heat the oil in a frying pan.

In a small plate or pie plate, mix together the flour, salt, and cayenne pepper. Dredge the onion strings in the flour mixture. Shake to remove excess flour and place strings in hot oil. Fry until golden and crisp. You may have to do this in batches depending on the size of your pan.

Drain on a plate lined with kitchen paper and serve hot. Sprinkle with a little more salt if desired.

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