The way onion rings were meant to be...

Now that I'm done with school and about to graduate on Friday, it can be said I have a bit of time on my hands.  And with all this free time I was at a loss as to how to motivate myself to be productive.  And then it came to me-- my only goal for today, Monday, April 30th, is to update my blog.  Where that might sound like an easy task, it is not.  I have fallen so far behind in keeping up with my blog in fact, that I don't even remember how I made some of these delicious things in these pictures I have.  So let's get to updating!

There is a restaurant in Boston with two locations-- one by the common, and one in the South End.  This restaurant is a place I call heaven.  A restaurant entirely devoted to delicious, outrageous, and over the top sandwiches.  The portions are huge, it's affordable, and the onion rings... my god the onion rings are the best I've had.  So naturally, I decided I needed to try to make them.  Well, I was a little off, as nothing could ever be as delicious as their onion rings, but they satisfied my craving and gave me hope for a bright, onion ring filled future.

                               My onion rings                                   Their onion rings

Now let's try to put aside the face that I had to take this picture with a not-so-awesome phone camera, and remember that they looked way better in person.  Much more golden brown, crispy, and not dull and boring.

The things about these onion rings that really set them apart:
1) The size--they are thick slices of onion with a delicious thick breading
2) The seasoning-- the batter is not just plain onion ring batter.  Instead it's flavored to perfection
3) The sauce-- these bad boys come with a sauce that rivals all others.  It's a little bit sweet, a greater bit spicy, and really really delicious.
Okay so now that we have that out of the way, let's make them...


what you need...
Onions (the amount will depend on how many you want to make.  These should be yellow onions and can be large or small)
1 cup flour
1 egg
1 cup ice cold water
Vegetable oil (for frying)
Sea Salt
Rosemary
Pepper

what you need to do...
1. In a large mixing bowl combine 1 cup flour, 1 egg, and 1 cup ice cold water.  Stir with fork until smooth.  Season batter with at 1 tbs rosemary, and a dash of sea salt and pepper.  Set aside in fridge until you are ready to use.
2. Cut the onion into rounds at least 1/4 inch thick.  Separate the rounds and set aside.

3. In pot or pan with deep sides, and over medium high heat, heat enough oil so that the thickest onion round won't touch the bottom of the pan when frying (this will likely mean you will need about an inch deep of oil).  Wait veryyyyyyy patiently until the oil is hot.  You will know it is hot because it will look hot and it will crackle very loudly if you flick the tiniest bit of water into it.  Reduce heat to medium to ensure that the oil doesn't burn.
4. When the oil is hot, dip the onion rounds into the batter, being sure to coat on all sides.  Carefully place the rounds in the oil and allow to fry, turning at least once, until golden brown.  Remove from oil with tongs when done, and strain on paper towel. Repeat until all of the onion rings have been fried.  And then enjoy but be forewarned that you're never going back to those skinny, lame, "beer battered" onion strings again!