These are good little gems for a picnic. Their biggest downfall, however, was being substantially underflavoured. Think you can’t go wrong with onion rings? Well you can. I added herbs, but it needed more. So take it from me, don’t omit the salt in this recipe. I can’t really add that much to onion rings, they’re not original but they’re essential.
On another note I spent some of my earnings on a food processor, it whips and everything. I foresee a lot of meringues and whipped cream.
-1 big onion/ 2 small onions
-2 tsp salt
-2 tsp basil
-2 tsp thyme
-Preheat oven to gas mark 8/220c, and line 1-2 baking sheets with greaseproof paper.
-Mix the flour, milk and salt together. You need a paste-like substance that I like to call ‘gloop’. However, it should be on the liquidy side of gloop, so if it very pasty add some more milk, or if it is too liquidy add some more flour. This is your ‘glue’ for picking up the breadcrumbs, so if it is too liquidy then the breadcrumbs will not stick to the onions.
-Mix the breadcrumbs with the herbs
-Peel your onion/s and chop parallel from the end, I.E if you have both ends facing left and right, then just chop next to these ends? I’m terrible at explaining things, but basically you want rings!
-With these slices separate each layer so you have lots of rings.
-Dip each ring into the gloop, and then into the breadcrumbs. Place on the baking sheet and continue this process until you have finished rings. Cook for 30 minutes, or until the breadcrumbs have browned.Very simple, very good.