The quest for the perfect onion ring. March 7, 2011Posted by ourfriendben in recipes, Uncategorized, wit and wisdom.
Tags: Cook's Country, Cook's Illustrated, Cooking for Engineers, homemade onion rings, onion rings
Silence Dogood here. Maybe it was posting about comfort foods the other day. Maybe it was relaxing with the latest issue of Cook’s Country last night. Maybe it was just skipping supper (our friend Ben was away) and getting hungry. But for whatever reason, I found myself thinking about onion rings.
Actually, I think it was because the issue of Cook’s Country evaluated various brands of boxed and frozen macaroni and cheese, that other classic comfort food. (The winner was Kraft Homestyle Macaroni & Cheese Dinner, in case you’re wondering.) The tasters’ comments were a scream, ranging from “It was as if the mac and cheese was depressed” to “the flavorless, ‘rubbery, mushy mass’ of ‘hideous orange elbows'” for the less-favored brands.
Thanks to my slow cooker and my friend Delilah, I make my own delicious mac’n’cheese at home. (Check out “The ultimate mac’n’cheese” in our search bar at upper right for the recipe.) Mac’n’cheese that isn’t creamy and flavorful, with lots of custardy body and plenty of crunch, just doesn’t cut it with me. Oooey, gooey, soft, runny, orange, Velveeta-like mac’n’cheese… please.
Thinking about this reminded me that onion rings, one of the most divine, decadent foods known to man when cooked right, often suffered the same humdrum fate as mac’n’cheese, even in restaurants where it ought to fare better. The perfect onion ring needs three things: First, there must be a sweet ring of onion—none of that biting, sulfuric tang allowed—that’s cooked through, not raw, but still has plenty of body to stand up to the crust. This is an onion ring, people: the onion must shine through. Second, there must be a flavorful batter, not a deadening, smothering coating of bland gunk. And finally, the coating must be crispy-crackly, not mushy or tooth-cracking hard.
I should also mention the balance of crispy-crackly coating to onion, because this too is all-important: In the best onion rings I’ve found, you can actually see the big ring of onion through the pieces of crust. Yes, there’s plenty of crust for crunch, but not enough to suffocate the onion.
I have encountered great onion rings that meet all these criteria in restaurants across the country, both beer-battered and buttermilk-battered. But all too often, I’ve instead encountered those mushy, slimy, flavorless excuses for onion rings that were obviously shipped in from some frozen-food wholesaler: Too much batter. Where is the onion? Eeeewww, a nasty metallic tang if you do find some onion. A tough layer of onion skin?!! Shriek!!! Maybe the deep-frying has managed to give the outside a certain amount of crunch (or gone wrong and hardened the crust to tree-bark status), but the inside remains mushy and flavorless. Yuck!
That’s why I’ve never even considered buying frozen onion rings from the grocery: Stick ’em in the oven and eeewww, please don’t tell me I’m supposed to think these are onion rings! I don’t know if there are boxed onion-ring batter mixes on the market, like boxed mac’n’cheese, and frankly, I don’t plan to find out. I’d much rather make my onion rings from scratch.
There’s just one little problem with my homemade onion-ring scheme: I hate touching grease. As a result, I refuse to deep-fry anything, no matter how much I enjoy that fried-food crunch. And I refuse to compromise and eat mushy baked pseudo-French fries or whatever while pretending that they bear any resemblance to the real thing. From a health perspective, this is a good thing, since I probably eat onion rings and French fries about once a year each. But from a culinary perspective, it’s a tragedy.
Our friend Ben and I love onions and eat them at least once a day, cooked and/or in salads. So unfried but crispy, crunchy, sweet, full-bodied onion rings seemed like a worthy challenge. After finishing my perusal of the issue of Cook’s Country, which, like its parent magazine, Cook’s Illustrated, specializes in testing and retesting recipes until they’ve developed the perfect version, I determined to think through how they would go about creating delicious unfried onion rings and try to duplicate the process myself.
My first thought was to slice a big, sweet onion like a Vidalia into rings, then briefly saute them in butter until they clarified but weren’t soft. Next, dredge (coat) them in all-purpose flour seasoned with Trocomare or salt and pepper, and maybe a little ground cumin or curry powder for kick. Finally, return them to the pan and cook briefly, flipping as needed, until the coating crisped up.
But before attempting this, I decided to go online and see what I could find by way of homemade onion-ring recipes. Hmmm. It seemed like most of the recipes divided into a dairyless beer-batter coating or a buttermilk-and-egg coating, but they all called for deep-frying. I finally found a recipe for “oven-fried” onion rings that required only 3 tablespoons of vegetable oil, hallelujah! Not surprisingly, it had originated at Cook’s Country!
In case you’re wondering why I didn’t just head to the Cook’s Country website (http://www.cookscountry.com/) and search for onion rings, the website is subscription-only. Even folks like yours truly who subscribe to the magazine must pay for an additional web subscription to access the site. Thanks, but. I could have signed up for the “FREE 14-day trial membership” and looked for an onion-ring recipe, but it’s a matter of principle: I’m already a paying subscriber; you’d—or at least, I’d—think I could have free access to the website. To be fair, Cook’s Country and Cook’s Illustrated don’t accept advertising, the financial backbone of most magazines, and are entirely subscriber-supported so that, like Consumer Reports, they can give unbiased product reviews. Still, let’s just say they’re not the only ones on tight budgets.
But I digress. My search for the perfect unfried onion-ring recipe took me to a surprising site I’d never have conceived of, even as a parody: Cooking for Engineers (http://www.cookingforengineers.com/). As the site (mercifully, open-access) explains, it’s for people with analytical minds who like to cook. And sure enough, Michael Chu, who wrote the “Oven-Fried Onion Rings” post, provided tons of specific details and techniques, excellent color photos of the steps, and even a (to me, incomprehensible) chart at the end which seemed to graph the entire process.
Michael’s writing was excellent—colorful in the intro, precise in the instructions. And sure enough, the photos of the finished onion rings looked good: You could indeed still see the thick, yummy-looking onions through the crunchy coating. His analysis: “The rings were amazing—the best oven-fried recipe I have tried to date. The coating had just the right amount of crunchiness (although not really crispy like the deep-fried variety) and was full of flavor. Best of all, the onions had been cooked just to the peak of their sweetness.”
Jackpot, right? Well, I dunno. The recipe, which serves four, calls for a total of 3 tablespoons of vegetable oil, a very far cry from the quarts used by the typical deep-fryer. Great!!! But to get that non-crispy crunchiness, you not only need flour, buttermilk, and an egg, but also 30 Saltines and 4 cups of kettle-cooked potato chips. Seems like you’re gaining clean-up convenience but not losing calories, and at the end of it all, your onion rings still don’t really measure up.
Now, those of you for whom calories don’t count are probably wondering what the big deal is here: You’re making onion rings, for God’s sake, not health food, so who cares? But for folks like me, who have to walk an extra hour to burn off even one onion ring, every calorie has to earn its keep.
Yes, I’ll indulge in two or three perfect, luscious onion rings (or some even yummier onion “petals”) once in a blue moon (our friend Ben helpfully takes care of the rest). But no, if I order them and they’re disappointing, I won’t eat them after the first bite (fortunately OFB is less discriminating, so at least they don’t go to waste). Damned if I’m taking that kind of calorie hit for no payoff! For the same reason, you’ll never catch me eating either Saltines or potato chips: empty calories, and plenty of ’em. So the thought of loading both of them onto onion rings gives me plenty of pause.
Geez. Maybe I’m just not cut out for this quest, and should leave the making of perfect onion rings to the pros. Might I have better luck with my other great love, sweet potato fries? Not likely. But folks, if you happen to hold the secret to great homemade onion rings (or sweet potato fries, for that matter) that aren’t fried, please share it with me. Where there’s life (and an ample supply of Vidalia onions), there’s hope.
‘Til next time,