Name: Robin Filteau-Boucher’s Onion Rings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 cup (250 ml) water; 1 cup (250 ml) white vinegar; 2 tsp salt; 2 large white onions, cut into slices 1/2 inch (1.5 cm) thick and separated into rings; 2 cups (300 g) unbleached all-purpose flour, plus more for coating the onions; 1 tsp baking powder; 1 tsp (5 ml) buckwheat honey; 3/4 cup (180 ml) vodka, cold; 1 cup (250 ml) blonde ale, cold; Vegetable oil, for frying

Preparation

- In a pot, bring the water, vinegar and salt to a boil. Add the onions and simmer for 1 minute while stirring. Remove from the heat and let cool for 30 to 60 minutes. Drain.
- Meanwhile, in a large bowl, combine the flour and baking powder.
- In another bowl, whisk together the honey and vodka. Pour the vodka mixture over the flour mixture. Add the beer and stir until the batter is smooth. Refrigerate.
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with a wire rack.
- Place some flour in a large bowl. Dredge the onion rings in the flour, shaking off any excess.
- Dip a few onion rings at a time in the batter, letting some of the excess drip off. Fry a few rings at a time in the hot oil for 3 to 4 minutes or until nicely browned, turning them over halfway through cooking. Watch out for splattering. Drain on the wire rack. Season with salt. Keep the onions rings warm in an oven preheated to 200°F (95°C) while you fry the remaining onions.

Robin Filteau-Boucher’s Onion Rings

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Preparation

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