Onion Rings with Fine Herbs

[marlaoh]

Onion Rings with Fine Herbs
From: Andree, St-Henri, Levis, Quebec, Canada

Servings: 4


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.