onion side dish

Tobacco Onions comprise a sliced large onion soaked in buttermilk. Drenched in a spicy flour mixture it is then fried until golden and crispy. Perfect for dipping!

Tobacco Onions

onion,

buttermilk

(1 cup) flour

(3 tbsp) sugar

milliliters (1 tbsp) chilli powder

garlic powder

milliliters (1 tbsp) onion powder

milliliters (1 tbsp) instant coffee granules

cumin

coriander

milliliters (1 tbsp) salt

Vegetable oil,

Soak the onion rings in the buttermilk for at least 30 minutes, preferably 1 hour if time permits.

Mix the flour, sugar, chilli, garlic, coffee, cumin, coriander and salt in a large mixing bowl.

Heat the oil in a large, heavy bottomed pot to 190°C/375°F using a kitchen thermometer. You can test it by placing the end of a wooden spoon into the oil. If bubbles form around the stick and float up, it’s ready.

Toss multiple onions rings at a time in the flour mixture and lower them gently into the bubbling oil and push the onion away from you to prevent dangerous splattering.

Fry until crispy and golden brown, which would take about 2-3 minutes.

Lift the onions out with a slotted spoon and drain on kitchen paper towels.

Continue to fry the onions in batches until everything is finished. Tip: you can keep the fried onions warm by placing in the oven at a low temperature.

Serve immediately with ketchup or your favourite dips, such harissa aioli. Enjoy!

I had never thought to use onions this way, taste was absolutely flawless thanks Michelle

Your new favorite irresistible fried onion snack. 

Amish Onion Fritters

all-purpose flour

sugar

cornmeal

baking powder

milk

white onions, chopped (about 1 medium onion)

salt and black pepper,

In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder, and milk. Add onions and salt and pepper and stir to combine.

Meanwhile, heat about 1/2-inch of oil in a skillet over medium-high heat.

Once oil reaches 175°F, drop batter by the tablespoon into the hot oil, spreading the fritter out slightly. Brown on both sides until crisp.

Remove to a a paper towel to drain. Serve hot and enjoy!

Must try Korean pickled onions! Korean pickled onions are a delicious side dish or topping. Learn how to make them at home!

Pickled Onions (Yangpa Jangajji)

450 g onion ((15.9 ounces), chopped)

45 g chili ((optional), green and red, thinly sliced)

water

soy sauce (, regular (I use naturally brewed kikkoman soy sauce.))

apple vinegar rice

Separate the chopped onions and place them in a sterilized glass jar. (Add some sliced chilies between layers if you opted to include them.)

Combine the water, soy sauce, vinegar and sugar in a saucepan and boil over low to medium heat until the sugar dissolves (about 2-3 minutes). Stir often.

Pour the brine over the onion and close the lid. Leave at room temperature for 3 to 4 hours then refrigerate. It should be ready to eat in 1 to 2 days.

Serve with your favorite main meal (e.g. Bindaetteok or Korean BBQ). It can be refrigerated in an airtight container for at least one month. 

Perfect banchan to go with rice, noodles, sandwiches, salads, and Korean BBQ!

Sue your pickled onion recipe needs editing. The nutritional values posted are for the entire recipe and not individual servings.

Top 3 onion side dish recipes from across the web

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Top Tags

Tobacco Onions

Amish Onion Fritters

Pickled Onions (Yangpa Jangajji)

Top 3 onion side dish recipes from across the web

The most viewed onion side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tobacco Onions

Amish Onion Fritters

Pickled Onions (Yangpa Jangajji)

The most viewed onion side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine