Robin Filteau-Boucher’s Onion Rings | RICARDO

Name: Robin Filteau-Boucher’s Onion Rings | RICARDO
Total time: 45 min
Ingredients: 1 cup (250 ml) water; 1 cup (250 ml) white vinegar; 2 tsp salt; 2 large white onions, cut into slices 1/2 inch (1.5 cm) thick and separated into rings; 2 cups (300 g) unbleached all-purpose flour, plus more for coating the onions; 1 tsp baking powder; 1 tsp (5 ml) buckwheat honey; 3/4 cup (180 ml) vodka, cold; 1 cup (250 ml) blonde ale, cold; Vegetable oil, for frying

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This recipe by Chef Robin Filteau-Boucher, from Montreal's Parapluie restaurant, is a new and improved version of onion rings. Made with a flour, honey and vodka batter, they're perfectly golden and...

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Cooking tools:

Deep-fry thermometer
Cooling rack
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Pot
Slotted spoon
Stove
Paper towel

Ingredients

1 cup (250 ml) water
1 cup (250 ml) white vinegar
2 tsp salt
2 large white onions, cut into slices 1/2 inch (1.5 cm) thick and separated into rings
2 cups (300 g) unbleached all-purpose flour, plus more for coating the onions
1 tsp baking powder
1 tsp (5 ml) buckwheat honey
3/4 cup (180 ml) vodka, cold
1 cup (250 ml) blonde ale, cold
Vegetable oil, for frying