Grilled Onion Rings… two ways


National Onion Ring Day Fireside Outdoor Kitchens

This week we celebrated National Onion Ring Day. It seems like these days, there is a day to celebrate everything, so who should be surprised that there is one to celebrate everyone’s favorite edible ring – the ONION!

National Onion Ring Day Fireside Outdoor Kitchens

The history of the onion ring seems to go back quite far with a recipe found in 1802 in John Mollard’s cookbook “The Art of Cookery Made Easy and Refined”. But more recently, Crisco published a recipe in The New York Times Magazine in 1933 for our more traditionally known onion ring dipped in milk, then dredged in flour and then deep fried. But it wasn’t until 1960’s that the A&W restaurant is credited with popularizing this tasty battered, fried or baked treat.

National Onion Ring Day Fireside Outdoor Kitchens

At Fireside Outdoor Kitchens and Grills we didn’t let this grilling opportunity pass and we decided to enjoy the day eating and grilling onion rings two different ways. One was a traditional beer battered onion ring and the other was bacon wrapped! Yes, you read that correctly, BACON WRAPPED!

But let’s start with the Traditional Beer Battered Onion Rings first.

Ingredients:

  • 2 yellow onions
  • Batter (use whatever you prefer — you can find lots of recipes in cookbooks or the internet)
  • 8-10 oz of a good beer

We used our EVO grill to make these onion rings. Turn on the EVO and place a Lodge cast iron Dutch oven in the middle about half way full of canola oil. You will want this oil to get be heated to a temperature of about 350º. While the oil is warming, we prepped the other steps.

National Onion Ring Day Fireside Outdoor Kitchens

 

Grab a couple of yellow onions. Using out trusty Shun Classic 8″ chef’s knife, we cut off the end of the onions, peeled off the outside skin and started cutting. We wanted good, thick onion rings so we cut 1/2 thick rings and popped out the center ring. At this point we started the batter. We used a pre-mixed batter in a bag that we had sitting around but instead of adding buttermilk like the directions called for we took a calculated risk and added 8-10 oz. of beer.

National Onion Ring Day Fireside Outdoor Kitchens

At this point, we tested the oil with our ThermoWorks Thermapen and it read 350º so we were ready to go. Place an onion slice in the beer battered mixture and coat the onion with a thick and full coating. Then carefully place into hot oil. I say carefully here because you DO NOT want this hot oil to splatter on you. You can continue to add about 4-5 more depending on the size of your onions to the pot and then you wait (don’t crowd the onions though)- as you wait, you can see the batter cooking and starting to firm up. Halfway through, using tongs, flip the onion rings over carefully trying not to knock off any batter. The whole process should take about 2-2 1/2 minutes per batch. When you see they are golden brown, remove them from the oil and place on a plate with a paper towel to soak up any extra grease. You may want to try one or two alone at the beginning to test cook and figure out how long it will take to brown to color and texture you want. Salt immediately. Once cooled, plate and enjoy.

National Onion Ring Day Fireside Outdoor Kitchens

But, now let’s talk about the recipe you really are wanting…

 

BACON WRAPPED ONION RINGS

National Onion Ring Day Fireside Outdoor Kitchens

Ingredients:

  • Large yellow onion
  • Package of bacon
  • Toothpicks

Like we mentioned earlier, slice onions in large 1/2″ rings after you have removed the ends and outer peel. Pop out the center ring and carefully pull apart the rings. Open the package of bacon now and get ready to wrap. Remove a slice of bacon and start wrapping. This process can take a few minutes, so take your time and make them look nice! I used two pieces of bacon for almost every onion ring except the smaller onions. If I pieced together bacon onto an onion, that is where the toothpicks came into play. I used them to hold pieces of bacon together.

National Onion Ring Day Fireside Outdoor Kitchens

We then hit the button on the Louisiana Pellet Grill and set the temperature to 350º and waited for 10 minutes for it heat up.

At this point, you may be asking yourself what is a pellet grill? Pellet grills are a great compromise between a smoker and a gas grill. Pellet grills give food that smokey flavor but are as easy-to-use as a gas grill. These cookers feed small food-grade wood-pellets into a small burner via a turning auger. The heat cooks the food while the smoke from the pellets gives the food a fantastic BBQ flavor. Just load the hopper with pellets, turn on the grill, and walk away!

Back to the recipe… Once heated, we placed all the onion rings on the grill…

National Onion Ring Day Fireside Outdoor Kitchens

 

National Onion Ring Day Fireside Outdoor Kitchens

And then closed the Louisiana Pellet Grill and walked away. The onion rings will then cook for about 1 hour to 1 1/2 hours. Bacon should be crispy and crunchy when done. With tongs, remove the onion rings and place on a paper towel to absorb the grease. Then plate and enjoy. These would be a great appetizer at a party with a tasty sauce and make for great conversation too!

National Onion Ring Day Fireside Outdoor Kitchens

 

So, HOW DO YOU LIKE THEM ONIONS????

Categories
0 Comments
0 Pings & Trackbacks

Leave a Reply


*