This is a simple but great recipe. There was a barbecue joint named “Curley’s” in Little Rock that went out of business several years ago. They had an “onion loaf” that resembled this. I used to take Mrs. Plant there as soon as Yom Kippur was over and we could eat again.
There is no milk in the house; I started with some of Mrs. Plant’s soy milk, but it didn’t work well. I put the thinly sliced onion in a baggie with an egg, mixed it all up and dredged it in flour with salt and paprika as described in the recipe. They were excellent.
I’ve tried for years to make a decent onion ring, similar to a joint I used to get them in in central Montana. Every attempt was an abject failure. I even planned a pilgrimage of sorts to at least sample their wares again, only to find they closed up a year ago.
I recently discovered that the secret is double dipping. Make a batter first, I just made a pancake batter with beer instead of water, dipping the rings, then dredging them in flour.
Mmmm, think I’ll have some for Sunday dinner!
No offense against Pioneer Woman’s recipe, but those wimpy things can in no way be described as onion rings. I bet if Marlboro man had a choice he’d grab one of my big, crunchy rings first before he’d pick at those dainty straws.