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Tony Roma's Onion Ring Loaf


2 Pounds yellow onions, large
1 cup milk
1 egg
2 teaspoons sugar
flour
oil - for deep frying

Peel onions and slice into 3/8-inch chick slices. Pop into rings - pop out the centres and don't use them. Chef Lynch says you have to be able to put your finger through it to constitute an onion ring. Mix the milk, egg, sugar and pinch of flour and coat the onion rings in a big bowl. Add enough flour, mixing with your fingers, until the rings are lightly coated and your fingers are no longer sticky. Now, here's the secret. Put the coated rings in the fridge for at least 2 hours before cooking them. If you don't, your batter will be soggy.

Heat oil in deep fryer and fill deep fry basket with battered rings. If you have the loaf-shaped basket that restaurants use, your loaf will be square. In a regular deep fry basket your loaf will be round but it will taste the same.

Don't press the rings down, fill basket loosely. Hold rings in basket with a slotted metal spoon while you submerge them in the hot oil. Cook for 3 minutes, until golden and crispy. Shake off excess oil and serve immediately with barbecue sauce.

Don't cut the loaf up, says Lynch. Just use your fingers to pull off the rings and dip them in the sauce.

Serves 4-8




STACKS, The Art of Vertical Food

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