does anyone have the recipe for onion rings. like the ones at swensen's in akron ohio?

Answer 1

I use a low-fat recipe but most of my family doesn't know it. They love this one. Hope it helps you. Enjoy!

2 Large Sweet Onion
3 Egg Whites
2 Cups Cornflakes Cereal
1/4 Cup Flour
3 tsp Chicken Bouillon Granules
1 TBSP Chili Powder
Cooking Spray

Take the outer layer off of each onion ring.
Seperate each onion ring into rings, making sure that their are 2 rings together.
Set aside.
In a medium size bowl, beat the egg whites with a fork until they become "foamy"
looking.
Set aside.
In another bowl, mix the Cornflakes cereal, flour, chicken bouillon granules, and chili
powder together.
Now, dip each onion ring in the egg whites.
Then, dip each onion ring into the batter.
Place each onion ring onto a foil lined cookie or baking dish, making sure you spray the
baking dish with cooking first.
Bake the onion rings at 375 degrees for 15 minutes, turning one time half way through
baking time.

This baked onion ring recipe is a good way to save on fat grams.
They are not "quite" as yummy and greasy as the deep fried onion rings, but so much
healthier for you compared to the others. For what you save in fat and calories, isn't
it worth giving them a try?
Who knows, you might even like them!

Answer 2

When I was a kid growing up in Los Angeles, my grandmother used to take me to the farmers market in Miracle Mile. After the market, we would walk over to Bob's Big Boy and order a serving of fried onion rings. We probably ordered hamburgers too, but all I remember to this day was how much I loved those onion rings. As far as I knew at age five or six, Bob's was the only place on the planet to get them.

I still love onion rings, but can't eat so many of those heavily battered, deep fried ones. This recipe, adapted from one by Ina Garten in a recent issue of Oprah Magazine makes a lighter onion ring than I remember from Bob's, but still crunchy and delicious.

2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated
2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk
Salt
Freshly ground black pepper
1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour
2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil

Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets

1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Add the onions to the buttermilk mixture and coat thoroughly. Let sit at least 15 minutes.

2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.

3 Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Make sure that the pan is absolutely dry inside before you add the oil. Any water droplets in the pan will cause the oil to splatter violently as it heats up. The oil should create a layer anywhere from 3/4-inch to an inch thick. Use more oil if necessary. Heat the oil to 350°F. Use a candy thermometer to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's sensor completely and get an accurate reading. I have found some instant-read thermometers to be useless for this purpose as their sensors are 2 1/2 inches up from the bottom. A good old fashioned metal-encased thermometer works best.

Be very careful whenever handling hot oil. No running kids in the kitchen. No distractions. Do not answer the phone if it rings. Pay attention. Have the pan's lid close by.

You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. If it sizzles and fries, it's ready. If it burns, take the pan off the heat and let the oil cool down a bit.



4 Working in batches, lift some onion rings out of the buttermilk and coat them in the flour mixture. Use tongs to place them one by one in the hot oil. Fry for a minute on each side, until golden brown. Do not crowd them. Place finished onion rings on a cookie sheet lined with paper towels to absorb the excess oil. Keep the complete onion rings warm in a 200°F oven while you fry the rest. Between batches, if you end up needing more oil, add some. Let the temp get back up to 350°F before starting the next batch.

Serve hot.

Answer 3

My Mom's recipe is exceedingly simple. I don't know if its what you are looking for but here it is:

1 box complete pancake mix (the kind that just needs water)
1 can beer (temperature does not matter)
1 large vadilia onion.
Enough oil to fry rings in.

Put some mix in a bowl, add enough beer to make a medium consistancy batter. Cut onion into rings, pat the rings to make sure they are DRY. Heat oil, dip rings into beer batter and then place in heated oil. Fry until golden brown. Drain on paper towels.

The alcohol is cooked off but leaves a very nice flavor. You can add spices to the batter to change the flavor. My Momma used this basic fry batter on fish and veggies like mushrooms and broccoli. And I apologize as Mom never gave any measurements on anything, she was a believer in 'eyeballing' things.
Hope this helps in any small way :)