ONION RING RECIPES RECIPES

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OVEN FRIED ONION RINGS RECIPE | JEFF MAURO | FOOD NETWORK



Oven Fried Onion Rings Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick

Steps:

  • Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
  • In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
  • In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
  • Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
  • Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

ONION QUICHE RECIPE - NYT COOKING



Onion Quiche Recipe - NYT Cooking image

Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It’s a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 2 hours

Yield 8 servings

Number Of Ingredients 16

2 cups/250 grams all-purpose flour, more as needed
1 teaspoon kosher salt
1/4 teaspoon sugar
1 cup/225 grams unsalted butter (2 sticks), cold, cut in 1/2-inch cubes
Scant 1/2 cup ice water, or as needed
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 1/2 pounds onions (about 6 to 8 large), finely chopped
1 1/2 tablespoons all-purpose flour
2 ounces lardons, diced pancetta or bacon (about 1/2 cup)
2 large eggs
2/3 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 ounces Gruyère, shredded (about 1/2 cup)

Steps:

  • Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn’t come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don’t have a food processor, see Tip below.)
  • While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
  • Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
  • Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
  • Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
  • In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
  • Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 589, UnsaturatedFatContent 16 grams, CarbohydrateContent 39 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 10 grams, SaturatedFatContent 26 grams, SodiumContent 601 milligrams, SugarContent 7 grams, TransFatContent 1 gram

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