Onion Rings 2 Ways
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- čas přidán 22. 05. 2024
- Go to thld.co/shakerandspoon_brian_... and use code brian to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video. Today we’re making onion rings 2 ways. One extra crispy and one beer battered (also VERY crispy)
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RECIPE:
EXTRA CRISPY
▪2 large white onions
▪400g or 2 1/2c all purpose flour (+2-3c for dredge)
▪150g or 1 1/4c corn starch
▪6g or 1 1/3tsp baking powder
▪2g or 1/5tsp paprika
▪6g or 1tsp salt
▪3g or 1.5tsp black pepper
▪300g or 2-3c buttermilk
▪Neutral oil (canola, grapeseed, avocado)
Cut off onion poles. Score 1 layer deep to remove outer layer. Cut into ¾-1” (2cm) planks. Separate rings, removing small middle rings from each, leaving only larger outer rings. These make more ideal rings and are easier to bread.
To make the breading, in a medium bowl, combine 400g of flour, corn starch, baking powder, paprika, salt, and pepper.
In two small separate containers, add buttermilk to one and 2-3c plain all purpose flour to the second for the dredge.
Drop each ring into the plain flour to coat, then into the buttermilk. Allow excess to drip off then drop into the breading to coat. Repeat for all rings. When finished, bread each ring a second time by dipping into the buttermilk then into the breading to coat. Place each ring in a single layer on a baking tray.
To fry, fill a large heavy bottomed pot ⅓ of the way up the sides with neutral frying oil (i use 2qt for a 6.75qt dutch oven) & heat over medium until the temperature reaches 350F/175C.
While oil heats, preheat oven to 200F/95C & add an empty sheet tray with a wire rack. This is where you’ll keep the already-fried onion rings warm while you finish frying.
When the fry oil is up to temp, lower onion rings in carefully, one at a time. Be sure to allow enough space around each ring so that they don’t touch. After 2 minutes, flip rings over to fry for about 2 more mins or until golden & crisp. Use a spider or strainer to lift rings from oil & place on wire rack in preheated oven until ready to serve.
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BEER BATTERED
▪100g or 3/4c ap flour for batter + 2-3c for dredge
▪100g or 2/3c rice flour
▪2g or 1/2tsp baking powder
▪5g or 1tsp salt
▪12oz or 350mL beer of choice (or club soda)
Slice onions as described in above recipe then lay rings on a sheet tray to freeze for 30-45min. Rinse under warm water to thaw. This shortens the cook time later. Dab off any excess water before dredging.
To make batter, mix together 100g of the ap flour, the rice flour, baking powder, and salt. Whisk in about 10oz of the beer - use additional 1-2oz to thin only if needed. Should be a paint consistency.
For dredge, pace 2-3c ap flour in a separate container. Drop onions into dredge to coat well, shake off excess, then place in liquid batter to coat.
Preheat pot of oil (about ⅓ of the way up your fry pot) to 375F/190C.
Just before you’re ready to fry, drop each battered ring into flour dredge again, shake off excess, & drop into wet batter once more. Toss to cover, allow excess to drip off, & carefully drop into oil to fry. Be sure not to crowd. Fry on side 1 for 1-1.5 mins, then flip & continue to fry 1-1.5 mins until golden brown & crisp. Place fried rings onto wire lined sheet tray in warm oven until ready to serve.
CHIPOTLE RANCH
125g or 1/2c mayo
50g or 1/4c sour cream
15g or 1Tbsp lemon juice
1 garlic clove, pressed/minced
15g or 1Tbsp hot sauce
1 chipotle in adobo
Add all ingredients to a high sided container and spin with immersion blender until well broken down.
HERBED RANCH
125g or 1/2c mayo
50g or 1/4c sour cream
15g or 1Tbsp lemon juice
1 garlic clove, pressed/minced
10g or 3-4Tbsp chive, minced
10g or 3-4Tbsp fresh dill, minced
Blend mayo, sour cream, lemon juice, and garlic until smooth. Stir in herbs.
🎧MUSIC:
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CHAPTERS:
0:00 Intro
0:32 Onion prep
1:53 Extra crispy breading
4:08 Frying extra crispers
5:28 Making a cocktail #ad
6:34 Extra crispies are done
6:51 Chipotle ranch + herbed ranch
7:46 SOOOO crisp
8:17 Beer batter & dredge
11:10 Frying beer battered
12:54 Let's eat this thing
#onionrings #fried #onions
**DISCLAIMER: links in this description may be affiliate links. If you buy these products I may receive a commission at no added cost to you. All links are to products that I actually use or recommend. - Jak na to + styl
Go to thld.co/shakerandspoon_brian_0422 and use code brian to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
Have you considered adding a 60/40 of Corn Meal Coarse Yellow to Beer Batter I've tried all variation by far my favorite 40 Corn Meal. Nice video well done I like the breading double also
Lack of panko but great video keep it up
AY WHERES Joshua Weissman at???
Dude that isn't super crunchy it is super dried out. I tried keeping them warm and it took every last ounce of moisture from the rings which isn't a good thing...
The restaurant that I worked in as a young adult made their onion rings just like you did in the first case, and they are the best I've ever had. Luckily, they are still in business in my old home town, and I treat myself every time I make my infrequent visits there. Now I don't have to wait! Thank you so much!!
Man, a double breaded ring is so so good
They're epic. I also like slicing the onions really thin and in half so it's like an onion bhaji/ fritter
And the name of that restaurant is........?
😊
Same story I actually got a job at my home town spot for a few months just so I could learn how to make some of the food 😂😂😂
what's the restaurant and what town is it in? I must know for... sience...
"BRAVO Darling... BRAVO"
This is the BEST video on Onion Rings I have ever seen.
Thank you for sharing this video.
I really like how you reference your trial runs. It truly reminds the audience that you actually put time and effort into your content. I appreciate that immensely because it's something I've always thought about. You're always great man!
I love how this man is just a Joshua Weissman with no crazy editing, just raw, relaxing recording. I like it
I find Brian's stuff a lot more practical than Joshua's. Don't get me wrong; Joshua's videos are quite entertaining, I'm just here trying to get better at home cooking without spending a ton of money and I think his wheelhouse is a little more on the "conspicuous" end of things. I like Brian's work because he has a simple but good video format. I appreciate that he's not trying to do a lifestyle thing like Chlebowski (who's videos I also love, esp. his deep dives on specific ingredients), that his videos are a bit more structured and searchable than Kenji's (who has taught me a ton about kitchen workflow just by showing his POV), and that he shows up in the results when I search just about anything that's a little difficult to cook properly without some bespoke knowledge.
@@ratiquette I have no words other than "You're totally right"
Also less "my book is out plz buy it"
@@silverfox1754 fr
@@ratiquette I recommend you watch Mandy Muse. She is really good.
The breaded ones in particular look utterly magnificent; going straight to the top of my weekend to-try list.
To-fry list :)
@@connfeebruh9439:)
I just put in a grocery order that includes 3 large white onions, I am making these bad boys this weekend! We love O-rings but are never happy getting them to go; I can't wait to taste these.
Best of luck thanks very much for watching Adrienne
@@BrianLagerstrom makes pancakes while singing gibberish and talking nonsense 😂 😂 😂 😂
I don't always copy your recipes 100% but I learn so much from your technical approach. I appreciate how you explain why you are doing things a certain way or using particular ingredients. Everytime I watch your videos my cooking gets better.
#2 reminds me of fish & chips
It is basically my fish and chip batter!
@@BrianLagerstrom Yum!
I’m from Oklahoma onion rings are quite literally gold here
I love onion rings, and these are so crunchy... combined with the sauces and Stella Artois, the taste becomes unearthly!
So good. Thank you for watching
Stellaaaaaaaaa! My favorite. Ice cold! Nice 😎
Are you trying to say Stella Artois comes from outer space?
1:23 This slow-motion onion ring de-stacking is my whole world right now.
Bri, this is one of my favorite episodes of yours. It's crazy fun and I hope people are inspired to have "onion rings" parties this summer based on it. I mean, how crazy good is that? Why eat onion rings alone? Invite friends over to batter and fry some rings? Sounds like a party to me! Cheers and keep rockin' CZcams, Mike
I love that you post the recipes in the desciption box, i appreciate you!
I made this with my teenage boys. It was a big hit. My older son could not stop talking about how crunchy and delicious these turned out. Thank you!
Thank you so much that it turned so good. I tried without cornstarch but it still tastes so good.
My favorite onion rings in the world is from a small local "bar and grill" style place in my home town, and they make them exactly the same as your crispy recipe. It's a flour and corn starch breading, battered with buttermilk only, seasoned just with salt and pepper. They do the process a bit different to accommodate their sales volume but it's basically the same thing. They're so beautiful in their simplicity because there's no stupid fancy shit going on. It's a fried onion that tastes like a fried onion. It doesn't taste like a bunch of unnecessary seasonings or chop your mouth up with panko.... It tastes like an onion! Love so much that you nailed this perfectly!
Cooked the extra crunchy ones today 👌 they are perfect! Thanks a lot
Finally, a simplified recipe for onion rings. Thank you so much Brian!
this dancing section at the end is something we must preserve and protect at all costs, it adds so much to the video, love it!
Haha so glad you dig it!
i absolutely LOVE how he included the non-spicy version of the sauce!! always looking out for us!
Sorry, Bri - you left out my favorite part: the inner rings!! It's my 'chef's treat' when I make onion rings at home! Loving the idea of extra crispy, or batter fried rings - and the dippers do indeed look dope!
Fax
I love the inner ones too.
Love your closeups! As a visual learner it helps me to make my own perfect onion rings.
Thanks for showing and explaining techniques along the way - the two forks for each stage is so simple and practical! Also, explaining what happens with the oil if the onion rings isn't fully coated - and how freezing affects the onion cell walls!
Come for the recipe - stay for the dancing! Love it!
Hello Paula
I gave the style 1 a go a couple nights ago while making some burgers. Man, the crunch was real! Even grabbing a left over one a day and a half later out of the fridge it was still crunchy. Def a lot of work, but crunch level 1000 achieved
I just want to say thank you. I used your recipe in the first one and now every time me and my friends get together, they always ask that I make these onion rings. They are truly the best rings we have ever had. Great job!
Made these last night and they were both great. Wife and I agreed the beer battered were the hands down winner! Made them with Trumer Pilsner.
Look forward to trying the fish and chips next week!
Made the crunchy ones with the zesty sauce for some of our finger foods for New Years. It didn't last 5 minutes after they were cooled off. Freaking perfection. Thank you!! ::Slow-mo dance::
I made the a slight variaton of the first version and they turned out amazing. All my coworkers and I really enjoyed them
Ever since I ate onion rings at an A&W, I fell in love with them.
I just tried this recipe and loved it! I have been searching for a good onion rings recipe for a while. Thank you Brian!
I love a good onion ring! Thanks to you and Chef John I bought a scale so I'm good to go with weighing my ingredients (finally). I prefer peanut oil for frying. It's the best! Oh I totally want to do the 2nd version with rice flour and beer! It reminds me of a tempura batter. "Hey it looks like an onion donut!" Yummmm!
My son and I have been experimenting, trying to come up with a good onion ring. We'll be trying these two, this weekend. Thanks
Great recipes x 4 and explanatory verbage as always. Brian is a legend in cooking instruction!
I’m making these as soon as possible! Going to try the first method 😋
Brilliant 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
So, I hated onion rings as a kid. Then, I tasted from a restaurant that does the hand-battered technique (as opposed to yanking something pre-done from a freezer and frying it). So, now I'm a total snob about onion rings and ask lots of questions before I order them. Yours look like onion rings I would order as my entre. Thank you for sharing!
Why was that Burger King line so accurate lmaoooo💀💀💀
My daughter and I working together will have to do both of these and the dips. Our best tag team effort when she was a teen, onion rings. Now her husband is the clean up king. And my son is a chef. So prep is a breeze, assembly and fry ain't no thang and clean up is a breeze. Minimal effort, maximum yum. Oh and both of my sons and son in law (3rd son) are musicians. So house band while kitchen is in full swing.
Best O-rings I've made was by separating the rings and left them in the fridge for a night.. less moisture so the batter didn't blow off during the frying.. Even better they were soft but not mushy! Your Welcome! 🎤
Just in the fridge? Not the freezer?
@@mercedesmartis7193 What about the outhouse? That's where I marinate my food typically.
Super great video! I firmly believe frying into oven helps get optimal crisp and helps pull out the moisture of the oil from the fry before. Thanks for the great content Brian!
I appreciate how you broke this down, definitely taught me a few things, thanks
this is one of the channels that actually teaches me how to make sure im cooking it right, alot of people just kinda assume(myself included) its "i do this then this happen" with how its edited but theres some steps and precautions he said i don't hear others chef youtubers say often.
From Sheboygan, Wisconsin, local bakeries are known for the “Hard Roll” which isn’t really hard, but modeled after the Austrian Semmel roll. As soon as you leave the county line the rolls disappear. Sheboygan only. Thin crusted, slightly chewy but easy to bite through, yeasty, and stands up to sloppy sandwiches fairly well. It is the vessel of the local favorite double brat, buttered ground sirloin “steak” sandwiches, and the best way to have an egg sandwich in the morning. First, on behalf of your channel, you need to do a field trip, and then recreate the recipe for my own selfish benefit as I moved away from my hometown many years ago yet treat myself anytime I’m in the area. Keep up the good work, cheers!
I appreciate the comment about it being a once in a while treat. They’re pretty time consuming. Good vid
I can't wait to try this recipe ; I love onion rings but l've never prepared them myself. My favourite part of the video : the air guitar. You rock Brian! 💜💚
I love how you include non-alcoholic version of the bater. Really nice to put some alternatives.
OHHHHHHHHHHHHH!!!! Onion Rings! those and fried Mushrooms are my FAVS!!
Thank you for sharing yr recipe, will try soon
These onion rings looks easy to make and sound delicious. I will try them in a blink as soon as I make them. Thank you for your recipes
Wow great job on a classic, my first time here and will be back for more... yum yum
I mean... how can you go wrong with an onion ring. LOVE IT!
The first batch looks amazing, I usually batter mine but I think I’ll give the breaded a go
I tried the crispy one it was AMAZING OMG I NEVER HAD SUCH GOOD ONION RINGS
try a Stout beer for the batter, the onions will look darker but the taste is amazing
Definitely Gonna Try The First Method. Love Cooking & My Gma Loves Onion Rings Gotta Make Her Some
Best beer batter of the universe - instant pancake mix. Follow the directions on the box but use beer instead of water. Done.
That's a nice crispy ring , thankyou for recipe.
You convice me to grow more onion 😊 Thanks you for the recipe!
Yo Bri!!! This looks amazing. I can't wait to try and make these. Thank you for sharing ❤️ 😊
Wow this looks amazing, will be making these for sure
I just made a batch of these tonight (the crunchy ones) and they were delicious! I didn't use the coconut oil I was thinking of because there was not enough but used corn oil instead.
1:33
“Bigger looks cooler too”
🥲
I love your videos. Another home run, can't wait to try!
Spot on. Inspiring. Nice work!
Thanks for really explaining
Thank you! I’m going to try both! Can’t wait. You made it look easy.
I’m back to tell you I have made the crispy onion rings! Oh man. They were delicious. And I made the chipotle dip. I think I pureed it too much though. It was too thin. But. The flavor was great. I did add some honey a bit as I found my lemons were very tart! I can’t wait to make the fish batter ones! I’ll be back to let you know how they turn out! Appreciate all your hard work for showing us your videos. 💕. Thank you!
I've made both these styles in the past but now my new favorite is AP flour+Rice flour+Sprite+Panko. A better version of the Sonic Drive-In rings! Now I need to try your sauces.
Well explianed about how to make onion rings.
The end result looks good.
Never thought to use Stella Artois for beer batter. Definitely trying this one for my breaded cod
Looooooove onion rings. The most underrated side of all time! If made right (like yours) they're magical!!
Nice... love onion rings!
So we made these tonight. Best I ever had, messy but they were dam good!
A bit of powdered instant mash into the battered onion rings dry mix gives it amazing crunch that doesn’t flounder.
My wife is going to love this...
I love beer battered! They are sooooo good!!!
My favorites are pretty simple (I use a recipe from a New England pub I used to work at). Mix half-and-half & eggs as the wet component, and use plain corn flour as the dredge. Go wet to dry once, or twice, deep fry, salt after they come out.
A lot of restaurants up here use corn flour for frying. Just using it gets you 90% of the way toward that pro kitchen taste.
Just made the beer battered ones! Color was definitely a lot lighter. Batter didn't stick super well. Aaand was not super crunchy. But overall, they were still amazing. Thinking I need them to cook in the oil much longer. Looking forward to making many more recipes from you!
Stella in your beer batter. For when you want to feel like you're at the seaside, just in Swansea.
The first time I had onion rings was at a bbq joint in Texas. They were super thin cut and crunchy. Served with tangy bbq sauce.
for the beer batter I recommend Czech "Pilsner Urquell" or German beer with a high original wort, that gives the batter a very good taste 😊
Confused what you mean by "original wort". if you mean original gravity, Pils Urquell is in the mid-range at around 12 Plato. Final gravity would have more of an impact as it notates residual sugars in the beer. For beer battering I generally do recommend a pils with minimal hopping as the hops will add bitterness.
Yeah, definitely making these today.
My favorite part of your videos will would have to be the dancing🕺🏼
Made these at 2 am got the whole house smellinn
Thanks!
Beer battered onion rings are my favorite 🙌🏽🙌🏽🙌🏽
Excellent tips
Those first rings were chefs kiss 🤌💋
Thanks man! Must try these!
I want union rings now and a cocktail 🤭🤤
i love onion rings. try them with corn meal batter
I've used Chef John's mashed potato ones for years now, no complaints. I love the sweet ones, vidalia onion season is my favorite.
Hey Dude! Just wanted to say I made your Grownup Chili last night and it killed! It was so complex and Smokey and hearty. Keep the vids coming
So glad you gave it a shot!
I LOVE ONION RINGS!!! Thank you so much for this video. I'm going to try making both. Also, I had onion rings today at lunch, and you are right about restaurant style onion rings slipping out of the breading. I hate that.
I can't decide which one looks the best!
Thanks for giving non-alcoholic tip!!
wow! I can't wait to try this
Great attention to detail as always. Thank you. It got me to thinking that I'd love to see your take on an epic corn dog (and I know you like to make your own mustard).
The beer battered ones get my vote!
Those look really good.