Worth The Onion Breath
Posted by Doris Romeo on Jun 18, 2006 - 2:04:00 PM
Photo by Olga Litvin
Onions are a wonderful compliment to any meal; there are many varieties of onions, from sweet to pungent. Everyone loves fried onions—here is my recipe.
French fried onions
1 large red onion sliced thick 1 large white onion sliced thick 1 large Maui onion sliced thick 1 cup soy or grapeseed oil 2 T. peanut oil 2 1/2 cups flour 1 1/2 tsp. baking powder 1 1/2 cup low fat butter milk 3 eggs separated
Crunchy goodness. Photo by Olga Litvin.
In a big plastic baggie, blend the flour and baking powder, set aside. Put the buttermilk in a bowl. In one bowl beat the egg yolks, and in another beat the egg whites until stiff. Dip the onions in the flour mixture first, and then in the egg yolk, dip again in the flour, then in the buttermilk, finally in the whites until completely coated. Mix the two oils in a large skillet, heat until very hot, add the onion rings one at a time, fry quickly until nice and brown. Drain on a towel, serve immediately.
Marinated onions (can be used on salads, sandwiches, etc.)
3 large white onions sliced thin 1 large pot of water 2 large red onions sliced thin 1/2 cup olive oil Juice of one lemon 1/2 tsp. hot sauce (or more if hotter is prefered) Salt and fresh ground coarse pepper
Put the raw onions in a very large bowl, bring the water to a boil, pour the water over the onions in the bowl. Let sit for 3 minutes. Immediately rinse the onions in ice cold water, mix the other ingredients and pour over the onions. Refrigerate for three hours minimum to marinate, mixing every so often. Will keep in the refrigerator for up to one week, do not freeze.
Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.