Hi, my name is Audrey and I started eating onions last year. I spent the first 27 years of my life picking them out of everything because they imparted on me the most fierocious headaches known to man, or woman, no joke. I still cannot eat raw onions to this day without a Migraleve, a dark room, and my bed. BUT, one day in my 28th year, I decided that at the very least, the cooked onions would not win. I am woman, hear me roar. I started with shallots as they're a slightly milder, kinder onion. By chopping them very small, and cooking them (almost) to oblivion I prevailed.
I graduated to small red onions, still chopping them teeny tiny and cooking them thorougly and although I already knew the benefit onions would have to my cooking, I began to see that they were not the devil's seed and that maybe, perhaps, just possibly, they taste O.K. too.
I moved onto regular onions last year and haven't looked back. And now, no steak or burger in this house goes without its soul mate, the humble onion ring. My mother is very proud.
Here's my recipe for the perfect onion ring. It's dead simple, and if you think you can't deep fry at home. Its so easy, and yooooo can doooo it!! You heard it here first.
print
Onion Rings with Chipotle Aioli
- For the onion rings:
- 1 large white onion
- 2 cups / approx 500ml buttermilk
- 2 cups / 200g all-purpose / plain flour
- 1 scant Tablespoon salt
- 1/4 teaspoon cayenne pepper (we like it hot, hot, hot baby! add more if you like...)
- 1 quart / 950ml oil for cooking, I used sunflower here but you could go vegetable, or grapeseed (anything that can handle high temps for deep frying...oh yes, deep frying!) Keep more oil on hand as you may need to top up the oil between batches.
- pepper to taste
- For the chipotle aioli:
- 4 garlic cloves, minced
- 2 egg yolks
- 1/8 teaspoon salt
- 1 cup / 235ml extra virgin olive oil
- 1/2 teaspoon cold water
- 1 teaspoon lemon juice
- 1 Tablespoon chipotle in adobo
Slice onion very thin, as it makes these even crispier and crunchier. Put the onion into a bowl or baking dish and cover with buttermilk, soak for at least an hour.
Combine the dry ingredients and set aside.
Heat oil to 375f / 190c degrees. I used a pair of tongs to grab a bunch of onions out of the buttermilk and put into the flour mixture, tap to shake off excess, and ahoy, into the hot oil. Fry for a few minutes and remove just as starting to brown. Continue until you've done the whole batch. See, i told you, it really is THAT easy.
To make the chipotle aioli: Grab your pestle & mortar. Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
@noteaafter12
Flickr
These look yummy!
Now this is something I’ve really gotta try! I sense no more frozen imitations on the horizon
oh my god they are amazing!!!! x
I might just have to use this as the starter for mum & dad’s wedding anniversary!