Spiced Crispy Onions

Ever get a craving for onion rings? Or those French’s Fried Onions you put on top of your Thanksgiving Green Bean Caserole? Or Funions?

I do.

You probably do too.

There’s just something about fried onions.

That’s why this lil’ recipe comes in handy, they are kind of a love child between the 3 aforementioned snacks.

Dare I say these savory things could be a new favorite treat.

They are crispy, but not dry.

They are spicy, but don’t make your eyes water.

They are fried, and that’s just plain great.

Gettin’ down to business

What you’ll need:

1 yellow onion

1 cup milk

1 1/2 Tbs White Vinegar

1 cup Flour

1 Tbs. Cayenne

1 Tbs. Paprika

1 Tbs. Salt

1 Tbs. Pepper

Canola Oil, for frying

What to do with it all:

1. Slice your onion real thin, does,’t really matter how – full circles, half moons, quartered – let your creativity flow free!

2. Put your onion slices in a bowl and cover them with the milk and white vinegar, make sure they are covered. Let them soak for 15+ minutes

3. In the meantime, heat your oil to 350-375 degrees. Keep the oil at medium heat

4. Mix together the flour, salt, pepper, cayenne, and paprika

5. Put a handful of onions into the flour and let them roll around a bit. Don’t be shy, indulge your inner chef, use your hands and smother those onions, cover them in flour and spices ’til a wet spot is nowhere to be found.

6. Then drop them gently into the hot oil, for the sake of not burning them, I keep the heat on medium and let the onions jump around in the oil for about 5 minutes

7. When the slices are golden and gorgeous take them out and set them on a paper towel to let some oil drain – for the sake of your figure

8. Resist the urge to eat them immediately. Really fight it. Hard

9. After cooling for a few minutes, indulge. Eat them one by one…or by the handful…or put ’em on a delectable sandwich

10. When you run out make them again, and again to your heart’s content

You can thank me later.

What’s your favorite homemade snack?

Rosemary Cherry Compote

Hello my sweet darlin’s!

Basically my life the last week has looked a little like this:

Study for finals, work, study more for finals, work, write final essays, work, stay up all night studying for finals, take finals, fly to LA for best friends graduation, drink a lot of liquor in celebration, SLEEP.

Yesterday was the first day I actually felt somewhat rested. It’s been great.

Now that I am at my parents house for a week I have time to try some new recipes. When I made dinner last night though, we had yet to go shopping and my folks got into town the same day as me, so ingredients for dinner were slim pickin’s.

There were a couple items that caught my eye: roasted turkey, sourdough bread, onions, and fresh cherries. I could work with that.

A roasted turkey sandwich with rosemary cherry compote and crispy onions. Yea, that sounds tasty.

Lucky for me, the turkey was already roasted, the bread was already baked, and we will get to those crispy onions a little later. Right now, I’m gonna show you how to make some seriously phenomenal cherry compote.

Recipe adapted from YumSugar

What you’ll need:

2 cups rinsed, stemmed and pitted cherries

2 1/2 Tbs. Sugar

1 tsp. Fresh Rosemary, finely chopped

1 tsp. Balsamic Vinegar

1/2 Tbs. Water

Salt

Pepper

What to do with it:

1. Place cherries, sugar, rosemary, and water in a saucepan. Bring to a boil

2. Reduce heat to medium, cover, and allow to simmer until cherries are nice and soft and the sauce has thickened. It will take 15-17 minutes. (I helped it along by taking the back of a wooden spoon and slightly mashing the cherries against the side of the pan)

3. Once they are at the consistency you prefer, take them off the heat, add the balsamic and allow to cool

4. Serve hot or cold

I would liken this compote to the summer version of cranberry sauce, its a little tart, not too sweet and goes great smothered on turkey. Which is exactly what I did.

For the sandwich:

Sourdough loaf, cut into hearty slices

Cream Cheese

Dijon Mustard

Roasted Turkey

Cherry Compote

Spiced Crispy Onions

I think sandwich assembly is pretty easy, but here’s what I did

Slather one piece of bread with cream cheese, and the other with Dijon

Layer about 3 slices of roasted turkey on one side – you can do more, but my bread was on the small side

Spoon a generous heaping of cherries on top of the turkey, take the wooden spoon and get the sauce in crevices of the turkey layers

Take a big ol’ handful of the crispy onions and place that on top and cover with the other piece of bread

This sandwich was so divine. It pretty much felt like a Thanksgiving leftover sandwich…and who says I have to wait for November to get on that?!

Nobody, that’s who.

So go ahead, indulge and enjoy in this delightful slice of heaven.

Btw, my parents have an entire hillside of rosemary growing wild in their backyard.

Any ideas for what to do with some of it?