Bicolor Black and Brown Onion Rings: History and Origin
Onion rings are a popular appetizer that has won over palates around the world, especially in Latin America, where they are enjoyed in various versions. In countries like Mexico, Colombia, and Argentina, you will find them under different names, such as "breaded onion rings" or simply "onion rings." The original recipe comes from American cuisine, where they emerged as a delicious way to use onions, a basic and widely available ingredient.
In Latin America, the mix of flavors and spices has given rise to unique versions, with variations in the breading and the incorporation of local ingredients that enrich their flavor. This snack often accompanies main dishes or is served as an appetizer at gatherings and celebrations.
Rings made with bicolor onion, which combines the softness and sweetness of the brown ring with the intensity of the black, offer a more complex experience in flavor and texture than the traditional ones made only with white or yellow onion.
How to Prepare Bicolor Black and Brown Onion Rings
Ingredients:
Sweet Onions, All-Purpose Flour, Chicken Broth, Salt, Paprika, Cayenne Pepper, Dried Ancho Chiles, Vegetable Oil
Steps:
Cut the onions into 1/4-inch slices and separate the concentric rings.
Set aside.
Mix the flour, salt, paprika, cayenne pepper, and chili flakes.
Add the broth until the mixture reaches a batter consistency.
Pour oil into a heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches.
Heat to 350 °F.
Preferably with tongs, coat each ring individually until it is completely covered with the batter.
In batches, place the rings in the oil until the batter turns various shades of medium and dark brown.
Remove the rings from the oil and place them on dioxin-free paper towels to absorb excess oil.
I'm not sure exactly how much broth to use here, but start with the recommended 1 1/2 cups and add flour and broth alternately until you achieve the batter texture.
