Shoestring Onions
By America's Test KitchenPublished on November 9, 2012
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
You will need a Dutch oven with a capacity of at least 6 quarts for this recipe. We prefer yellow onions here, but white onions will also work. Do not use red or sweet onions.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven over medium-high heat until 350 degrees.
- Meanwhile, combine flour, 1 teaspoon salt, cream of tartar, and ½ teaspoon pepper in large bowl. Toss onions, apple juice, and vinegar to coat in another bowl. Drain onions and transfer to flour mixture, tossing to coat.
- Fry half of onion rings, stirring occasionally and adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until golden brown and crisp, 3 to 4 minutes. Drain onions on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining onions. Season with salt and pepper to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
What’s the secret behind a shatteringly crisp shoestring onion ring? Apple. That’s right, we found that acidic apple cider vinegar (with apple juice to balance the flavor) drew out the onion’s starch granules, leaving us with an ultra-crisp coating. Following the same theme, an initial coating of acidic cream of tartar added even more crunch.
Before You Begin
You will need a Dutch oven with a capacity of at least 6 quarts for this recipe. We prefer yellow onions here, but white onions will also work. Do not use red or sweet onions.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven over medium-high heat until 350 degrees.
- Meanwhile, combine flour, 1 teaspoon salt, cream of tartar, and ½ teaspoon pepper in large bowl. Toss onions, apple juice, and vinegar to coat in another bowl. Drain onions and transfer to flour mixture, tossing to coat.
- Fry half of onion rings, stirring occasionally and adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until golden brown and crisp, 3 to 4 minutes. Drain onions on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining onions. Season with salt and pepper to taste. Serve.
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