Serve them with ketchup or your favorite dipping sauce. I obviously like this recipe because it is healthier than frying, but also because you don’t have the challenge of cleaning up or storing the leftover oil from the fryer
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Add onions, garlic, carrot and water chestnuts. brush with water. brush with oil. In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. cook over medium heat until onions are softened, 3 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes
But you will forget all the effort with the very first bite as the delightful crunchiness of the outer coating blends with the zestful piquancy of the bakedonion to release a torrent of flavors in your mouth
Stir your tomatoes into your pan along with your onion and garlic mixture. At this stage, if you do not like to get pieces of onions in your Sauce, well you can blend your mixture to a fine paste like I chose to do
Top with the sauce and serve with some crispy potato wedges. I have to say that it was pretty damn awesome, and will most definitely be making an appearance at our next barbecue – along with many more to come
Remove from oven and flip each onion ring to ensure even crisping. Crispy and crunchy without the deep-fried guilt, organic Walla Walla sweet onions really shine in this baked sweet onionrings appetizer