Finally

These were a long time coming.

They’ve been a nagging thought in the back of my head since Joy first posted them in October, 2010.

But the timing was never right.

Frying onion rings takes several dishes, splattering oil, and a commitment to thousands of calories.

Which I was ready to make one night instead of the healthier, more well-balanced dinner I had planned.

I scrapped that veggie-fest, cranked up the heat on some oil, and fried my heart out till I came up with these beauties.

I ate them off my china plate.  Because the little pink roses helped take out a lot of the fat content.  I’m convinced.

Oh, it was a beautiful night.

And oh, I bought so many fruits and vegetables at the grocery store today.

Major penance to be done.

Hello green monsters everyday for breakfast between now and the end of the summer.

But have you ever made your own onion rings?  The difference is remarkable.  Night and day.  Life-changing.  Just do it.

To make 25 onion rings, you will need:

• 2 tablespoons barbecue sauce
• 1 tablespoon hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 large onion
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1 quart flavorless oil, be it canola, vegetable or peanut

To make some tangily wonderful dipping sauce, you will need:

• 1/2 cup sour cream (I used plain yogurt)
• 3 tablespoons buttermilk
• 2 tablespoons barbecue sauce
• 1 teaspoon hot sauce
• two pinches salt
• 2 tablespoons fresh chives, slices tiny

Cut the bottom and top ends of onion off.  Slice into rings, and separate.  Discard inner, smallest rings.  Place onions in bowl and toss with barbecue sauce, hot sauce, salt and pepper till well-mixed.  Pour buttermilk over top until it covers rings.  Let sit for 15 minutes.

Meanwhile, combine flour, salt, paprika, and pepper in large bowl.

Begin heating the oil in large, heavy-bottomed pot (I used my Dutch oven).  Use a candy thermometer to monitor the oil.  You want the onions to hit the grease at 360 degrees.

While you’re waiting for all that to happen, make the dipping sauce.  Whisk together all the sauce ingredients, in, you guessed it, another bowl.

When the oil is good and hot, prep the onions by dunking them in the flour mixture and tossing to coat completely.  Gently place 4 or 5 in the oil.  Let sizzle for a minute or two before turning with a pair of tongs.  When you’ve achieved the perfect golden brown you’re searching for, remove to a paper towel lined baking sheet and keep warm in a low oven.  Continue prepping and frying onions, keeping an eye on the oil temperature.  It will start to creep downward as you put more onions through the ringer.

Serve immediately with a sprinkling of sea salt and a good dunk in sauce.