Onion Rings with Fine Herbs From: Andree, St-Henri, Levis, Quebec, Canada
Ingredients Preparation 2 medium-size white 'Spanish' onions 2 cups [500 mL] milk 3/4 teaspoon [3.75 mL] marjoram 1/2 teaspoon [2.5 mL] salt Oil for deep-frying [at least 4 inches / 10 cm deep] 1/2 cup [125 mL] flour 1/3 teaspoon [1.6 mL] salt 1/4 teaspoon [1 mL] paprika Salt Peel onions; slice into quite thick slices [approximately 3/8-inch / 1-cm thick]. Break slice into rings. Into a shallow oven-proof dish, mix together milk, 1/2 teaspoon [2.5 mL] of the marjoram and 1/2 teaspoon [2.5 mL] of the salt. Arrange onion rings in mixture; leave to soak for 30 minutes, turning onion rings often. Preheat oil to 380°F [193°C]. In a shallow bowl, mix together flour, remaining marjoram, 1/3 teaspoon [1.6 mL] salt and paprika. Remove onion rings, a few at a time, from milk; dip onion rings into flour mixture, until lightly coated. Deep-fry onion rings in hot oil, until golden brown on both sides. Drain onion rings onto paper toweling. Salt and serve, really hot.
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