I made Rachael Ray's Big Beef Burgers With Crunchy Sour Cream Onions. They were amazing. I made more onion rings than I needed for the burgers so I could have some left to use as a side dish.
Keep in mind we do NOT eat like this every day. As I said, it was the first time I'd fried anything (Asian-inspired stir fries do not count). I had never submerged something in oil and crisped it to a succulent golden brown. I have to admit I was more than a bit intimidated. But the oil was at the perfect temperature when I dropped the double-battered onion rings in and sizzled nicely while cooking the onions to golden brown perfection.
I started with sweet, white Noonday onions.
Cut into about 1-inch thick slices.
I dipped them in a buttermilk sour cream mixture, then in seasoned flour, then repeated the process. Double dipped = double crispy.
When I dropped them into the hot oil, I'm quite sure they made a happy sound.
And when they were finished, we ALL made a happy sound.
Crunchy Sour Cream Onions
- Vegetable oil, for frying
- 1 1/2 cups buttermilk
- 1/2 cup sour cream
- 1 yellow onion, cut into 1-inch-thick slices and separated into rings
- 1 1/2 cups flour
- 1/4 cup chives or scallion greens, finely chopped
- Salt and coarse black pepper