The Ultimate Onion Rings
Source of Recipe
Aunt Saunny
These lightly battered rings, seasoned with herbs and Dijon mustard, cook up crisp and golden.
2 sweet onions, about 8 ounces each
1 cup flour
2 teaspoons Herbes de Provence or Italian herb seasoning
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer
2 tablespoons Dijon mustard
Peanut, corn or vegetable oil for frying
Peel sweet onions and cut crosswise into 3/8-inch thick slices; separate into rings. In a medium bowl, combine flour, herbs and seasonings. Gradually stir in beer; add mustard and whisk batter until smooth. Heat about 3 inches of oil in a deep fat fryer or large kettle to 375 degrees. Dip the rings into the batter, coating well, and allow excess batter to drip back into the bowl. Fry the onion rings in small batches for about 3 minutes, or until golden brown, turning occasionally. Transfer onion rings with a slotted spoon to paper towels to drain. Serve hot.
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