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Sonny Bryan’s Onion Rings




Source of Recipe


Posted by Wanderer. Source: Charlie Riddle, Pitmaster at Sonny Bryan’s in Dallas; Parade Magazine, May 21, 1995.


Recipe Introduction


Serves 8
“Charlie Riddle of Sonny Bryan’s in Dallas double-dips his onion rings to make them crunchy and irresistible. Although they take some time to prepare, it’s well worth the effort. The beer batter lends underlying great flavor.”


List of Ingredients




4 eggs, beaten
1 cup milk
1 cup beer
4 cups all-purpose flour
2 teaspoons baking powder
Vegetable oil or shortening, for frying
4 extra-large onions, sliced into rings 1/2-inch thick
Coarse (kosher) salt, to taste

Recipe



1. Mix together the eggs, milk and beer in a bowl.
2. In each of two bowls, mix together 2 cups flour and 1 teaspoon baking powder.
3. Heat the shortening in a large heavy pot to 350F to 400F or until very hot.
4. Dip the onion rings into the egg mixture and then into the first bowl of dry mixture. Redip into the egg mixture and then into the second bowl of dry mixture. Add onion rings to the hot oil in small batches.
5. Cook the onion rings for about 3 minutes or until golden brown. Remove with a slotted spoon or a long pronged fork to paper towels to drain. Salt to taste and serve immediately.

Per serving: 388 calories, 11g fat; 95mg cholesterol.