Vidalia onions are no ordinary onion; some even say they’re sweet enough to eat like an apple (though this isn’t true for everyone, so if you’re going to try this please proceed with caution). First grown near Vidalia, Georgia, these onions are sweet due to the low amount of sulfur in the soil. And since they’re so sweet, Vidalias are great for using in all kinds of ways: thinly sliced in salads, turned into crispy onion rings, roasting whole and even grilling. I am forever discovering new ways to cook with Vidalia onions — and I am pretty sure I will never find enough — like this savory appetizer.
Plain Vidalia onion rings are already pretty good, but a twirl of crisp bacon and rich stout batter takes them to the next level.
And the added bonus: Serve them at your super bowl party this weekend,because they go great with even more beer!
Serves 3 to 4
2 large Vidalia onions
1 quart vegetable oil
12 ounces of your favorite stout beer
2 cups all-purpose flour, divided
2 pounds sliced bacon
2 cups cheese sauce (click here for the recipe)
Cut onions crosswise into 1/2-inch thick slices, peel, and separate into rings. Discard the inner bulbs.
Heat oil to 365℉ in a deep fryer or heavy-bottomed pot attached with an oil thermometer.
Combine beer with one cup flour; mix thoroughly. Place remaining flour in a shallow dish.
Dredge onion rings in flour, shake off excess, and dip in beer batter. Spiral slices of bacon around each onion ring to completely wrap it (you may need several slices depending on the size of the onion). Dip into batter again.
Deep-fry the rings, a few at a time, for 3-5 minutes, or until deep brown. Transfer to paper towels to drain.
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