shortchef – When you keep them in the refrig, have you alread coated them in flour? I haven’t tried this yet, but think I’ll try it this weekend. Glad to know it works well.
SassyGritsAl, the crispy one is the one I use. When I serve my husband a steak he pretty much expects it to have a big pile of those on it. They are good at room temperature, too, and I keep a bag in the fridge(they keep for weeks) for recipes calling for those canned fried onions, which are kinda nasty.
That is exactly what I was thinking. Maybe the mixture is for cheese straws or something like that. I thought putting onion powder
on onions didn’t make any since to me.
Thanks for your feedback on this, I think you are right and will pass on this mixture. I appreciate all you info too! Your most kind to respond!
I absolutely love those tumbleweed onions.
I "googled too, and had a hard time finding a recipe, but here is a few simple one:
Crispy Fried Onions
2 ea. – white onins, sliced thin
1 cup – seasoned flour
as needed – cooking oil
Salt to taste
Preheat deep fryer to 375 deg. Place sliced onions in small batches in a bowl and add seasoned flour. Toss onions in flour while breaking apart. Shake dredged onions well and add to hot oil. Fry until golden brown and cripsy. Drain well on paper towels.
2 med. onions, sliced thinly and sep. into rings
3/4 cup all purpose flour
1 tsp. chili powder
1 tsp. paprika
Salt to taste
Place onions in a med. bowl and add flour, chili powder and paprika. Stir until well combined.
Heat oil in a high sided skillet over med-low heat.
Place a portion of the onions in the heated oil, being careful to shake off excess flour mixture. Cook in batches until golden brown. Remove from oil and place on paper towel-covered plate.
Yes, the seasoning mixture does sound too much. Onion straws are supposed to taste like onions … a little salt would be all that’s necessary.
The ingredients in the recipe I posted above is the standard way of making onion straws in most restaurants that serve them.
I suppose the recipe you posted could be a seasoning that can be lightly sprinkled on them after they come out of the fryer (where the recipe I posted says "dash the straws with a little salt").
I am suspicious of whether the seasoning recipe you came across is originally from a restaurant.
To be efficient in applying seasonings behind the cooking line, they are generally sprinkled from a shaker … this helps to keep the amount being applied consistant. Kosher salt granules are much larger than regular salt and would not properly come out of the holes in a standard shaker. Neither would the thyme and oregano.
And if a shaker with bigger holes was used, you would get too much of the other, finer ingredients.
As well, though not inconcievable, I would be slightly suspicious of putting a seasoning mix containing onion powder on onions. Not impossible (as onion powder does have a different character than fresh onions) but again … too much.
If you do decide to try that mixture, you might want to grind the thyme and oregano to a finer consistancy and use a smaller grain of salt (or apply the Kosher salt, thyme and oregano separately).
Btw, I did find some seasonings saying it was a tumbleweed spice mix, but it sounds toooo much..
for onions. What do you think[?]
here it is:
2 tablespoons paprika
1 tablespoon cayenne
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
Combine all ingredients in a small bowl. Store in an airtight jar.
Thank you Sonny… That sounds good.. may try that…
I liked the idea of the sizzler kind as thinly sliced onions dipped in just seasonings, and am assuming deep fried[:p] they are sooooo good on steaks…
thanks again, GG[:X]
Thanks for responding..
And of course I had already googled & Yahooed. I search on and off for several days until my fingers turned blue[xx(] before I posted here.. (in fact that during my searching that is how I found this cool forum!GG[:X]
A while back someone asked for suggestions on what to pack with hotdogs in their take-away boxes … here is the text from my reply which explains making onion straws …
You might consider serving Onion Straws.
Onion Straws are like very thin stringy crisp onion ring-strips and are fine for packing with a dog into it’s box … or as a separate side.
Take onions, slice them fairly thin on a (deli) slicer and then manually separate each ring – retain only rings that are approx 2" across or larger for straws … then pull each ring apart so it becomes a strip (manually with your fingers … not with a knife).
Put the onions in a ventilated tub (lexan etc) and let sit in the walk-in for 2 full days to weep.
On the third day they are ready to use.
Make a well combined egg wash with eggs and milk.
When you have some to sell – or are backing up some to sell very soon …
Put a handfull (etc) of the onions in the eggwash, then allow to drain for a minute (a chinois works good as a strainer for letting them drain).
To coat with flour, dump them into a fry basket that is in a tub of (regular all purpose) flour; cover with flour and shake the basket to sift the flour thru the onions – making sure they are completely coated.
Transfer the onions from the flour-basket to a fry-basket that is being used in the fryer. (Once coated with flour, do not let the onions sit for more than 60 seconds)
Immediately lower into the deep fryer and keep some cooks tongs at hand to turn the straws in the basket occasionally as they cook to keep them separated.
They cook in about 3 minutes in a 375 degree fryer so you have to watch them closely.
Shake and drain briefly, transfer to a hotel pan under the heat lamps and dash the straws with a little salt.
Alternately you can fry the straws in a smaller fry basket – not separating them, and use a second basket as a weight on top, to produce an onion ‘brick’.
These would make an awesome addition to dogs.
Gigi, note that a professional deep fryer provides very even heat in the oil … if you do this at home, turn the straws (carefully) a bit more often in the deep oil, and watch them a bit closer to make sure they don’t burn.
Nope, you wrote nothing wrong, and you also posted in the correct forum for your question
Threads do not always get immediate responses. I’d advise some patience with this.
You can also google for the recipe you are looking for.
Did I write something wrong by asking about this recipe? Sorry new here..
Does anyone know a recipe for tumbleweed onion straws, like the kind they serve at sizzlers?
I havent been able to find a recipe for them anywhere..
thanks for your help
Tumbleweed onion straws
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