A little note here - one fairly large onion goes a long way.
Cut both ends off the onion, peel the paper skin from it and cut slices as thick or as thin as you like them. We like them pretty thin. Take each slice and gently push the center of the onion slice and separate your rings. Coat them in an egg wash containing 1 teaspoon of yellow mustard (mustard puts a little zip in their do-da) and dredge them in a mixture of 1 cup all-purpose flour, 1/2 cup corn meal (this makes them crunchy), salt and cayenne to taste.
Fry them up in peanut or canola oil until they turn golden brown. Only flip them once and try not to move them around too much so the coating doesn't fall off in the oil. Drain the rings on a platter lined with paper towels. Salt and pepper to taste as soon as they hit the platter.
A simple side to onion rings would be a big, thick, juicy burger. Believe it or not, but this is a fairly low fat burger.
I saw a Tyler Florence episode last week where he cooked burgers, I changed it a bit...
2lbs. of beef brisket freshly ground at the market. My husband mixed and shaped these burgers and he was amazed that there was not a trace of grease on his hands. Season the ground brisket with salt and pepper, that's it...they are pretty moist. Form into patties and cook them on the grill or in the oven. We melted pepper jack cheese on the patties.
We topped the beef with caramelized onions. Then we got crazy and sauteed sliced baby bella mushrooms in a few drops of extra virgin olive oil seasoned with dried thyme leaves and salt.
I made a dressing of 1 teaspoon of horseradish, 2 tablespoons of low fat mayonnaise, chopped a splash of white wine, chives and salt and pepper.
Have a great weekend and a fantastic Super Bowl Sunday!!!!
Here are a few more Super Bowl sides