Yummy crunchy onions! Seemed like a lot of batter to start with and it did not totally cling all around the onions, but after deep frying (in oil in our case) they were nice and crunchy all around and what stuck to onions kept stuck through the frying process as well, and in the end all the batter was used.
Sauce was nice and sharp, too. I used 50/50 mayo and sour cream, like it better that way.
I don't think this recipe is very authentic. I ended up using 8 times as much pepper, which was probably too much, but I believe it is closer than the 1/2 teaspoon this recipe suggests.
I replaced the milk with an egg wash (just due to preference / experience) and double battered (egg, flour, egg, bread) the peels since the breading wouldn't fully stick otherwise.
Not sure what happened. We made the batter twice, fearing I somehow measured wrong. The batter would not stick to the white onion. We even wiped the onion off, thinking that may be it. The only difference is I fried them in oil, because that's what we had, vs. the shortening. Did not try the sauce, as we had some from a gourmet food store. Sorry, this recipe didn't work for us :(
Although tasty, this is not the Applebee's onion peel sauce. This is a great version of the Arby's sauce, however.
Yummy. Definitely a favorite in this house made just as is.
These taste almost like the restaurants. The batter is great. Just make sure to lightly coat the onion peels or they wont cook thru all the way and the inside will have wet breading. The sauce is sooo delicious with these! Make sure to slightly warm the sauce before serving, it makes a huge difference!
Onion peel batter worked really good. Good flavor, I did add just a touch on cayenne pepper. Have not tried the sauce yet, just haven't had time! We just use ranch dressing. Thanks for great recipe!