Editors: FRESH OSOSWEET ONION SAMPLES AVAILABLE
Contact Rodger Helwig firstname.lastname@example.org or call 415-379-9630 to receive a dozen (10 lb.) large OsoSweet Onions or four (4 lb.) onions via UPS. For further media-related information visit www.sweetonionsource.com.
Recipes in this release:
SAN FRANCISCO (January 19, 2006) - Let’s face it, onion rings are lip-smacking good; what self-respecting family restaurant doesn’t offer them on the menu? Ever tried making them yourself? It’s a snap, but you’ll need the right onion.
OsoSweet Onions are fast becoming the premier “ring-onion” for home cooks and restaurateurs. There’s a trick to making a great onion ring, and luckily, OsoSweets solve a lot of the problems people experience on their own. But hurry, the season for OsoSweet onions is short just January through March.
Flavor is first and foremost. Not every onion makes a good ring. The sweet, fruity flavor of an OsoSweet onion produces a delicious center that doesn’t overwhelm your choice of batter.
The second secret to a good ring is texture. An OsoSweet holds up better in cooking than other sweet onions. The crisp texture and shape is maintained throughout cooking to produce a satisfying crunch with no soggy, slippery results. Your rings hold up for their important job, dipping!
The third key is digestibility. Tummies rejoice! Because of their low acidity, OsoSweets are easier to digest than other onions.
A cook’s bonus? They are virtually tearless when cut.
Mmmm. It’s onion ring season! Try preparing one or more of these recipes at home; from the basic to the gourmet. By using the right onion, one is destined to become a classic in your recipe repertoire with everything you need to know to make outstanding onion rings.
HOW TO BREAD
When the crumbs get wet, add the remaining dry crumbs to the bowl and continue until all the rings are breaded. Refrigerate the breaded rings for about half an hour to set the coating before frying. (Refrigerate the breaded rings at this point for cooking later the same day or the next day.)
CHOOSING FRYING OIL
HOW TO DEEP-FRY
Add the onion rings, one at a time to the oil, without crowding, working in batches if necessary. Fry until golden brown, turning each ring over once, so they brown evenly. Don’t crowd the rings in the oil, which will drop the temperature. You’ll end up with lighter, crisper, more evenly browned rings.
TIPS FOR DEEP-FRYING
Remember that foods bubble up when frying, so don’t fill the pot more than one-third of the way from the top. A pot that splays out at the top is a good choice so that there’s less volume at the bottom to be filled with oil, and more volume at the top to allow for bubbling up.
Start with fresh oil. Do not use burnt or very dark oil, which will result in greasy onion rings. Note that experienced fry-cooks strain their frying oil and add a portion of it to the fresh oil, for better browning. Use about 1 cup of strained oil to 3 cups of fresh oil.
To strain the oil, arrange a paper towel-lined metal sieve placed on top of a second metal pot. Carefully, while still the oil is still hot and thin in consistency, pour through the paper towel. Cool the oil to room temperature, then store in a clean, dry glass jar until ready to use again. Always combine strained oil with fresh oil before using again.
ABOUT FRYING BATTER
Rest the batter in the refrigerator for at least 30 minutes, so that the gluten (or elastic protein) developed by beating the flour in liquid can relax, making for a more tender batter. Also, working with a batter that has thickened in the cold of the refrigerator, less flour is needed to fully coat the onion rings, making for a lighter batter. In fact, tempura batter often contains small chips of ice for this very reason.
OsoSweet & Crunchy Beer-Battered Onion Rings
Preheat the oil to 365º F according to the directions in How to Deep-Fry. One by one, dip each onion ring into the batter, allowing the excess to drip off and immediately add to the oil, without overcrowding. Fry about 6 minutes, turning each ring over once so they brown evenly, until light golden brown.
Using a Chinese brass wire skimmer, slotted spoon, or tongs, remove the rings from the oil and drain on a wire rack. Keep warm in a 250º F oven until all the onions have been fried, sprinkle with salt to taste, and serve immediately.
OsoSweet Wasabi Onion Rings with Asian Dipping Sauce
Set up three bowls, the first with the flour, the second with the egg mixture, and the third with 2 cups of the panko breadcrumbs and bread according to the directions in How To Bread.
Fry in hot oil, following the directions for How to Deep-Fry. Serve with the reserved dipping sauce.
Baked OsoSweet Pretzel & Mustard Rings
Follow the directions above in How to Bread and bread the rings, dipping first in the flour, then the batter, and finally, into the pretzel crumbs, making sure to coat all over, and adding the remaining dry crumbs as needed.
Arrange the rings in a single layer on the baking pan and bake 20 minutes, or until the rings are lightly browned and crisp, and serve immediately.
OsoSweet Smoky “Tobacco” Rings
Preheat the oil to 365º F, following the directions above in How to Deep-Fry. Toss the onion rings with the seasoned flour. Remove from the flour, shaking off the excess either by shaking through a large-holed sieve or colander, or by lifting out with your fingers and shaking. Only the flour clinging to the onions should be left.
A few as a time, drop the floured onions into the hot oil, so that they don't stick together, without overcrowding the pot. The oil will bubble up; once the bubbles die down, add more onion rings, working in batches if necessary. Fry 5 to 8 minutes or until the onions are crispy and deep reddish brown, stirring occasionally so they brown evenly.
OsoSweet “Rings-in-the-Raw” with Basil
OsoSweet Coconut Rings with Marmalade-Mustard Dipping Sauce
Combine all and reserve.
Mix the remaining 2 cups flour with the salt, pepper, and cayenne. Set up 3 bowls: one with this seasoned flour, the second with the reserved batter, and the third of coconut. Follow the directions above in How to Bread and bread the rings, dipping first in the flour, then the batter, and finally, into the coconut. Repeat until all the onion rings are coated and arrange in a single layer on a wax paper-lined tray.
Preheat the oil to 365º F according to the directions in How to Deep-Fry. Add the onion rings to the oil, without overcrowding. Fry about 5 minutes, turning each ring over once so they brown evenly, until light golden brown.
Using a Chinese brass wire skimmer, slotted spoon, or tongs, remove the rings from the oil and drain on a wire rack. Keep warm in a 250º F oven until all the onions have been fried, sprinkle with salt to taste and serve immediately with a bowl of the Mustard-Marmalade Dip.
About Aliza Green
Oso (oh so) Sweet Onions are grown in the Andes Mountains in Chile, where just the right combination of rich, volcanic soil, ideal climate and pure water provides the perfect conditions for growing a "world class,” sweet onion. Imported by Saven Corporation, Waterford, Michigan, OsoSweet Onions are available from January through March in jumbo and colossal sizes in supermarkets and produce markets throughout the U.S.
OsoSweet & Crunchy Beer-Battered Onion Rings