onion rings

A week before going on vacation, I took the good resolution to completely empty my fridge and as much as possible my cupboards. It’s a very fun little game to optimize what you have available while having fun.
In an anti-waste approach, it is important to have these reflexes.

So I was looking for the right idea to accompany an escarole and it was a fillet of onions that finally inspired me. I wanted onion rings, these little rings of fried onions that I love, but that I had never had the opportunity to cook before.

It’s actually super easy to prepare and it’s really delicious. I enjoyed it so much that I did it again the next day to take some pictures. These small onion rings are perfectly crispy and well flavored. They can be eaten with your fingertips. Dipped in a spicy sauce, they are ideal for an aperitif or with a salad.
I also imagine them very well alongside a burger. It obviously changes fries.

onion rings:
(According to pinterest)

2 beautiful onions
2 tbsp flour
1 large egg
100g fine breadcrumbs
1 tsp garlic powder
1/2 tsp thyme
frying oil

Start by peeling and cutting the onions into fairly large slices.
Put them in a bowl of cold water and let them sit for about twenty minutes.

At the end of this time, remove the transparent skins that must have come off.
Dry the onion slices on a clean towel.

Combine breadcrumbs, garlic, thyme and salt.
Prepare a small container with the flour and another with the beaten egg.

Pass the onion slices first in the flour, then in the egg and finally in the breadcrumbs.

Heat the frying bath. Choose a fairly deep pan and add enough oil to make the strips comfortable.
Fry a few slices of onion. Count about 5 minutes of cooking. they should be golden brown.
Drain them as you go and add the following ones.

Enjoy hot or warm onion rings.

To finish: my cupboards are particularly well filled. There are already many products that I buy and then also those that I receive from time to time. Thanks to Degustabox and its monthly selection, over the past year I have had the pleasure of discovering lots of products and new products. Some particularly seduced me and I hastened to buy them back, others charmed me on the spot, even if I wouldn’t rush to buy them back, others sometimes didn’t convince me. For this recipe, I used Vivien Paille breadcrumbs which was in the March tasting box. It is very good, with however a flat on the packaging.

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