Don’t want any copyright issues. This was delicious and easy to do. Again, I went to my go-to crispy coating – potato starch. The result was a sweet, creamy onion with a crispy spicy coating.
Baked Flowering Onion
- 1 very large sweet onion (good time for Vidalias are in season right now)
- 1/2 cup potato starch
- 2 tsp paprika (the good kind)
- salt & pepper
- 1 tsp garlic powder
- pinch of oregano & thyme
- dash of cayenne
- 2 eggs
baking dish(greased on the bottom), two deep bowls
Remove about 1/2 inch slice from the top of the onion and peel. Slice about 8 to 10 slices from top to bottom on the onion, making sure not to cut through the bottom end (root end).
Mix together all dry ingredients in bowl and set aside.
Beat eggs with a dash of water in another deep bowl.
Dip the onion in the eggs, making sure it is thoroughly coated. Then place in the dry ingredients and gently roll and use a spoon to help coat inside and out completely with potato starch. Remove to baking dish.
Bake at 375 degrees F for about 45 – 60 minutes until the onion is soft on the inside and crispy on the outside. If it begins to get too brown, reduce heat to 350 and gently tent foil over it until it’s completely cooked through. Remove foil and give it a minute or two uncovered to do a final crisp. Serve immediately with favorite dipping sauces (mayo, horseradish, southwestern buttermilk dressing, etc).
I’ve been buying fresh jalapenos at the store and keeping them in the fridge for use in Tex-Mex dishes. When they start to get limp I’ve been slicing them and dropping the slices into a jar of dill pickle slices. In a few weeks they become interesting. I have some of those dilled jalapenos on this burger along with a nice slice of sweet onion and a squirt of hot mustard atop a slice of provolone.
I was thinking a mushroom swiss burger when I started the mushrooms in butter and olive oil but changed my mind and went with the gravy over the fries. The gravy is an ad hoc mixture of stock and various other oddments. I cooked the burgers in a toaster oven so the drippings from the beef weren’t available but it turned out well enough.
And a pretty decent t-bone. We snagged this one at that meat place we go past on our trips to see Mrs J’s big city doctor. We have another trip coming up, we’ll take a cooler with us and buy some more of their bacon and whatever else catches our eye. I think I’ll get some of their slab bacon this time, too.
More on the fries: These are wedges of Yukon Gold potatoes that were soaked in ice water for a half hour or so and then patted dry and fried in 325 degree oil for about 6-7 minutes. Remove them to drain and cool. Boost the oil temp to 375 (or the max on your tabletop fryer if yours is anything like mine) and give them another few minutes. These were in there at least another 4 minutes, and maybe 5. Use your own judgement, and go by the color you are looking for. Not sure why, but cooking them this way works great. The flavor is just marvelous. We use peanut oil and filter it through cheesecloth to remove the little burnt bits that accumulate. Whenever my bottle of regular cooking oil is low I top it off from the fryer, and bring it back to level with fresh oil.The garden is starting to produce tomatoes so the salad tonight was pretty heavy on them. Mrs J brought some crumbly feta cheese and some fried onions to sprinkle on top.
Made the classic mid-western summer salad with cucumbers, sweet onions, and tomatoes. I added just a bit of an Asian twist – used sweetened rice vinegar dressing and just a touch of toasted sesame seed oil. Just a half teaspoon or so. Add salt and freshly ground pepper to taste.
Mrs J and I went to the grocery store after dealing with the downed trees, I was needing a refill from the in store pharmacy and Mrs J was just wanting to get out of the house. In the produce aisle I noticed they had some sweet onions bagged up. Alas, they weren’t the famous Vidalias-some Texas brand I haven’t seen before but we bought a bag. They are just Ok, the rings were not as fat as with Vidalias but the flavor was fine. In the way that supermarkets have they also displayed some batter mix for frying the rings and I bought a packet. We fried up one of the onions to have with the steaks and potatoes. The rings were good, very good, actually. I wanted to have rings again soon so I went to the Google and first up on the page was this recipe. I noticed right away the five stars, and also took note of the huge number of reviews and the even larger number of people who had saved the recipe to their own files. I gave it a whirl this morning, Mrs J having gone in to the shelter and it being just a bit too cool to enjoy any outside work. And I’m lazy.
I’m going to declare right now that those five stars were well earned, this is the best batch of onion rings I have ever cooked and I can’t recall any better rings anywhere.
I tossed some stale white bread into the food processor and reduced it to fine crumbs. The recipe doesn’t call for any seasoning beyond the teaspoon of salt, and I stayed true to the text this time but I imagine some cayenne would work in this, and certainly fresh ground black pepper would.
[Edit] I notice upon a reread that the recipe calls for the fried rings to be sprinkled with seasoned salt-an excellent idea. They were good with just some ground kosher salt.