Deviled Onions
Deviled Onions
Ingredients
For the Onion Rings
- 2 large yellow onions, peeled
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup light beer, cold
- 1/4 cup vodka, cold
- 4 cups vegetable oil, for deep frying
For the Deviled Onion Filling
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon dried dill
- 1/4 cup pickled red onions, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 1/2 teaspoon paprika
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the onions for the rings: Take one of the large yellow onions, peel it, and slice it into 1/2-inch thick rings. Carefully separate the rings and set them aside.
⏱️ 5 min
- 2
Prepare the onions for the filling: Take the remaining large yellow onion (or the second one if needed), peel it, and finely chop it.
⏱️ 5 min
- 3
Caramelize onions and garlic: Heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Add the finely chopped onion and cook, stirring occasionally, for 15-20 minutes, or until deeply caramelized and browned. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
⏱️ 20 min
- 4
Make the filling: In a food processor, combine the softened cream cheese, cooled caramelized onions and garlic, lemon juice, dried dill, pickled red onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until the mixture is smooth and creamy. Transfer the filling to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off) and set aside.
⏱️ 10 min
- 5
Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in the cold light beer and cold vodka until a smooth batter forms. Be careful not to overmix; a few lumps are fine.
⏱️ 5 min
- 6
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven until it is about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 7
Fry the onion rings: Working in batches, dip each onion ring into the prepared batter, ensuring it is fully coated. Carefully place the battered onion rings into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pot. Remove the fried onion rings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying.
⏱️ 15 min•🌡️ 350
- 8
Fill the onion rings: Once the fried onion rings have cooled slightly, pipe the prepared creamy onion filling into the center of each fried onion ring.
⏱️ 5 min
- 9
Garnish and serve: Sprinkle paprika over the filled onion rings and then top with the thinly sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Deviled Onions
For the Onion Rings
- 2 large yellow onions, peeled
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup light beer, cold
- 1/4 cup vodka, cold
- 4 cups vegetable oil, for deep frying
For the Deviled Onion Filling
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon dried dill
- 1/4 cup pickled red onions, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 1/2 teaspoon paprika
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the onions for the rings: Take one of the large yellow onions, peel it, and slice it into 1/2-inch thick rings. Carefully separate the rings and set them aside.
⏱️ 5 min - 2
Prepare the onions for the filling: Take the remaining large yellow onion (or the second one if needed), peel it, and finely chop it.
⏱️ 5 min - 3
Caramelize onions and garlic: Heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Add the finely chopped onion and cook, stirring occasionally, for 15-20 minutes, or until deeply caramelized and browned. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
⏱️ 20 min - 4
Make the filling: In a food processor, combine the softened cream cheese, cooled caramelized onions and garlic, lemon juice, dried dill, pickled red onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until the mixture is smooth and creamy. Transfer the filling to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off) and set aside.
⏱️ 10 min - 5
Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in the cold light beer and cold vodka until a smooth batter forms. Be careful not to overmix; a few lumps are fine.
⏱️ 5 min - 6
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven until it is about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 7
Fry the onion rings: Working in batches, dip each onion ring into the prepared batter, ensuring it is fully coated. Carefully place the battered onion rings into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pot. Remove the fried onion rings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying.
⏱️ 15 min•🌡️ 350 - 8
Fill the onion rings: Once the fried onion rings have cooled slightly, pipe the prepared creamy onion filling into the center of each fried onion ring.
⏱️ 5 min - 9
Garnish and serve: Sprinkle paprika over the filled onion rings and then top with the thinly sliced green onions. Serve immediately.
⏱️ 5 min