I don’t really like onions, however I really like Onion Rings.
How can that be?
One of my favorite Restaurant’s is Tony Roma’s, and it seems that the locations near us have closed shop. That proposed a big problem for me. I loved their Onion Rings. My hubbie and I would drive from our town to their town, ( a good three hours away )just to get their baby backs and their yummy onion rings. It just might be that their onion rings were cut ultra thin . . . none of this thick huge type ring. The onions were also sweet, and the breading was crispy and melt in your mouth good. When I came across a copy-cat recipe for Tony Roma Onion Rings, I was quite excited. My next thought was . . . yeah right! I put that recipe to the test, and they are just about as close as you are going to get. My husband even loved them, and he’s not an onion lover either. These are easy to make, and one large onion makes a lot of onion Rings when you cut them thin. The onion rings are deep fried, but worth the calories in my opinion. I’m working on a baked onion ring that will taste just as good, but haven’t managed to get it quite right. I’ll let you know when I do! In the meantime . . . enjoy!
I cut a large Vadalia Onion in thin rings.
It makes a lot!
Put all those rings in a container that has a good lid.
Pour the milk/egg mixture over the rings, and place in the refrigerator for 30 minutes to 1 hour.
Place the Bisquick or Pancake mix on a cookie sheet.
Line another cookie sheet with paper towels.
Dip a few wet onions into a Bisquick until coated.
Now . . . put those rings back into the egg/milk mixture again.
Roll them in the Bisquick once again.
Lay out carefully on a cookie sheet lined with paper towels.
Cover with foil, and place in the freezer for about 30 minutes.
*This keeps the breading from coming off in the hot oil.
Deep fry the rings in hot oil, until very golden brown.
Only fry about 5 to 8 at a time. Don’t over crowd them.
I have a large Fry Daddy that I love . . . it doesn’t make a mess!
Place the golden onion rings on a paper towel lined cookie sheet.
You can eat them right now, like we did . . .
or follow the directions and pack the rings into a loaf pan.
*I skipped that, and warmed my oven to 250. Each batch of onion rings was put on a cookie sheet in the oven, while I fried the remaining rings. This keeps them hot and crispy.
These crispy little buggers will turn you into an onion lover!
CRISPY ONION RINGS
- 6 white onions
- 1 cup milk
- 3 eggs, beaten
- salt, to taste
- 2 cups pancake mix, like Bisquick
(Please see #8 below)
- Slice the onions crosswise and separate into rings.
- Combine milk, eggs and salt in mixing bowl.
- Soak the onions in the mixture about 30 minutes.
- Place pancake mix in a shallow bowl.
- Heat oil for frying in skillet to 375 degrees.
- Remove the onion rings from milk mixture, dip in pancake mix , and then repeat that process. (Double dip) and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8×4-inch loaf pan.
- Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.
8. ***note: I prepared my onion rings, then put them in the freezer for about 30 to 45 minutes. This allows the breading to be firm, and won’t come off in the oil.