Today was one of those days you long for. Good company to be shared, fun craft jobs awaiting your touch, black storm clouds rolling in after you have locked up shop and are preparing to hunker down for the night. Even though there is a slight chill in your living room air - life is perfect. Days like these infect me with the lust for all things that fill my belly. The feeling that food gives you on a cold blustery Sunday is immeasurable. It is a day of comfort - a day of worship, if you will. Today I am feeling semi spiritual - my being has been filled with the divine life of the humble Onion Ring. Underrated and I believe, misunderstood. Seen as being grease laden and heavy on the thighs, a menace in the fight against bad breath, an afterthought.
Today's Onion Rings are just the opposite of most of that (weight dilemma: probably less fattening if you didn't eat them at all). They are baked in deliciousness and eagerly awaiting a good Honey Mustard dunking.
Grab two large white onions - cut them into rings and let them hang out in approx. 500ml's of buttermilk for 30 minutes. This pulls out some of the smelliness of the onion and makes them milder on the taste buds.
Fill a small bowl with plain flour - another bowl with three (or so) eggs that you have beaten - and a third bowl with Panko bread crumbs, grated parmesan cheese (about a handful), a teaspoon of dried parsley and some salt and pepper. Coat each onion starting with the flour, then egg, then panko.
Get these bad boys in an oven at 200c and cook for 20 minutes flipping after 10. While cooking, whip together a tasty honey mustard sauce by whisking together one tablespoon of honey and dijon mustard with a 1/4 of a cup mayo and half a tablespoon lemon juice.
When the rings are ready, grab a warm blanket and a delicious beverage and proceed to dine like a soldier in the Onion Ring army.