How do you make the dip of onion rings?

Answer 1

Onion ring batter or a dip for onion rings?

Batter -

2 cups of flour
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of garlic powder
1 teaspoon of baking soda
beer- add enough to create a thick batter

Dip onion rings that are 1/2 in thick and drop into 375 degree oil. Do not overload the oil. Cook until bronze in color, remove, sale and let drain.

Dip
2 cloves of garlic chopped very small or crushed into a paste
1 cup of good mayo
1 cup of sour cream
1 teaspoon of salt
1/2 teaspoon of pepper
2 shakes of hot sauce

mix all together and refrigerate. You can also add minced onion, dill or other favorite seasonings

Answer 2

Beer Batter Onion Rings

scant cup all purpose flour plus extra for dusting
1 cup beer
2 Vidalia onions, peeled and cut crosswise 1/3-inch thick and separated into rings
Vegetable oil for deep frying

Put the flour into a bowl and make a well in the center. Pour the beer into the well and whisk until the mixture is just combined. Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter. Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden. Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

Answer 3

Do you mean a dip or the batter? Here's the batter

1/2 cup dark beer
1/2 cup seltzer water or club soda
1 tablespoon oil
1 egg white
1/2 teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1 cup Wondra or pastry flour
1/4 teaspoon mustard powder
1/2 teaspoon onion powder

Pour beer and seltzer water or soda into the bowl of a blender or food processor (or a stick blender can be used). Sprinkle in pepper, mustard, salt and onion powder and oil. Pulse until combined. Add flour last, and process only until mixed. Batter may still be slightly lumpy, but almost smooth. If too pasty, add a teaspoon of water at a time until mixture has the consistency of a pancake batter.
Whisk egg white until frothy in a shallow bowl. Gently stir in contents of food processor, mixing until combined.

Slice large sweet onions into rings. Separate rings. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with onion powder, then dip in batter.

Fry small batches in hot oil (365F), turning once, gently to brown evenly. Remove using a slotted spoon and drain on paper towels before serving. Season with salt and pepper (a little hot salt or cayenne, if desired) while still hot from fryer.

Serve in paper baskets lined with paper towels. Great with batter-fried fish.

Answer 4

Here is a pretty good Onion Ring Recipe.

INGREDIENTS

* 1 quart vegetable oil for frying
* 1 cup all-purpose flour
* 1 cup beer
* 1 pinch salt
* 1 pinch ground black pepper
* 4 onions, peeled and sliced into rings

DIRECTIONS

1. In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
2. In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Answer 5

i think u mean the batter...here's a recipe...

I thought my mother's onion ring was good - until I tried this one. A yummy southern diner version of this irresistable finger food.
8-10 servings 3½ hours 3 hours prep
3 large yellow onions
2 cups milk, chilled
2 cups ice water
Batter
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon fresh ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
1 dash Tabasco sauce
vegetable oil or peanut oil (for frying)

Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings.
You should have about 8 cups.
Place the rings in a wide shallow dish in as few layers as possible.
In a bowl, whisk together the milk and ice water.
Pour evenly over the onions.
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
Very carefully turn the rings at least once to soak them evenly.
Meanwhile, make the batter.
In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside.
In a bowl lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
Make a well in the center of the flour mixture and pour in the egg mixture all at once.
Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps.
Cover and let stand for at least 2 hours or as long as overnight in the refrigerator.
Line 2 baking sheets with a double layer of paper towels.
Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets.
Pat the onion rings dry with more paper towels to remove all excess moisture.
In a deep-fat fryer or large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches.
Heat until the oil registers 375 degrees on a fat frying thermometer, or until a bread cube dropped in browns in about 45 seconds.
Stir the batter.
Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access.
Quickly but carefully drop them into the hot oil.
Fry them turning occasionally with the tongs until they are a deep golden brown, 4-5 minutes.
Transfer the cooked ones to the other paper towel lined sheet.
Cook them all and serve them.

Answer 6

French Onion Dip

Ingredients:
6 tablespoons sour cream
2 teaspoons beef bouillon granules
2 teaspoons instant minced onion

Method:
Combine all ingredients, refridgerate for 1/2hour stir and enjoy!

Answer 7

Dip the rings in flour prior to dipping then in the batter and that way the batter will stay on them better during the frying.