Tobacco Onions Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Red onion,
1 large: Yellow Spanish onion,
3 cup: Unbleached flour,
1 tbsp: Cayenne pepper,
1 tbsp: Paprika,
Salt & pepper to taste,
5 cup: Canola oil for frying,
Directions:
from Chef Dean Fearing at The Mansion on Turtle Creek in Dallas,
Texas. These onion rings have a decidedly Southwestern taste and a
browned, shrivelly appearance that led him to call them tobacco
onions because of their resemblance to tobacco shreds.
Peel and slice the onions thinly, then separate into rings.
Mix the flour and the seasonings in a bowl.
Heat the canola oil in a deep, heavy pan or deep-fryer to about 350
degrees.
Dredge the onion rings in the seasoned flour, shaking off the excess,
and fry until golden brown. Do small batches at a time so the rings
dont stick together, and dont dredge the rings until theyre ready
to go into the oil or theyll give off too much moisture.
Drain on paper towels. Keep warm until the rest of the onions are
done. Serve immediately.
Source: The San Francisco Chronicle, June 10, 1992
Source from luhu.jp
Texas. These onion rings have a decidedly Southwestern taste and a
browned, shrivelly appearance that led him to call them tobacco
onions because of their resemblance to tobacco shreds.
Peel and slice the onions thinly, then separate into rings.
Mix the flour and the seasonings in a bowl.
Heat the canola oil in a deep, heavy pan or deep-fryer to about 350
degrees.
Dredge the onion rings in the seasoned flour, shaking off the excess,
and fry until golden brown. Do small batches at a time so the rings
dont stick together, and dont dredge the rings until theyre ready
to go into the oil or theyll give off too much moisture.
Drain on paper towels. Keep warm until the rest of the onions are
done. Serve immediately.
Source: The San Francisco Chronicle, June 10, 1992
Source from luhu.jp
Tags
Vegetables