These Paleo Onion Rings are made with yellow onions, battered with coconut milk, arrowroot powder, and coconut flour, seasoned with sea salt and cayenne and fried to a golden brown. They’re perfect aside or atop burgers or toppings if you want to make them onion straws. Here are some notes: This recipe is not difficult. You can use coconut milk, almond milk, or even water for the first part. You can even switch up the oil or actually fry them if you want to do them all at once too. The important thing to remember here is that the oil needs to be hot, but not too hot, and the onions need to be cut thin – if not, the outside will be golden brown, but the onion will not be cooked through. So, cut them small and make sure to shake off the excess!! These are great with our Paleo Remoulade Sauce too!
Wow, what a crazy couple of weeks that we’ve had! Now I have to write it all back down and try to remember all of the amazingly awesome things we’ve done! So first, we went to see my parents. I know I put a little of this down, but I’m trying to catch up. My family was so supportive of us getting engaged and it makes me so happy to know that they love Angel as much as I do. My grandparents gave their blessing too, which really meant a lot. We looked at venues and I found the dress and everything! Soooo crazy! After all of the fun family stuff (including some great Illinois wineries…if you’re near Blue Sky or Monte Alegre, you should go) we went to Denver, CO, where I’ll have to write about some really great restaurants…soon…this week! Stay tuned!
Recipe: Paleo Onion Rings
- 1 Yellow Onion
- ½ cup Coconut Milk
- ¼ cup Arrowroot Powder
- ¼ cup Coconut Flour
- 1 tsp Fine Sea Salt
- ¼ tsp ground Cayenne Pepper
- Olive Oil or Pork Lard
- First, slice the onion into very fine rings…I mean, really fine. Like, maybe 1/16” if you can manage. If you can’t get the onions sliced that thin, just try to get them as fine as you can.
- Next, place the onions in a bag or bowl and cover them with coconut milk. I like to let mine sit for 15 minutes or so. If you don’t have this, you can use water. It won’t taste quite the same, but it will serve the same purpose – which is getting the “batter” to stick.
- In another bowl (I use a large bowl so I can do a lot at once), mix the arrowroot powder, coconut flour, sea salt, and cayenne pepper.
- Now we work. Put enough olive oil/fat in the bottom of a large pan to cover the entire bottom. We’re going to fry these, but I like to use as little oil as possible, because it gets dirty fast and that way, I can easily replace it with fresh without wasting any oil.
- Heat that oil over medium heat (~5) and let it come to the full amount of that heat. It will take a few minutes. To test, drop a little piece of onion and see if it sizzles. If it doesn’t, it isn’t ready.
- Now, take the onions out of the coconut milk, shake the excess off (trust me, you’d think more is great, but it isn’t, shake off the excess), then drop them in the flour mixture and coat. Again, shake off the excess. You don’t want it, trust me.
- Then drop one layer of onions into the pan. I like them to cook evenly, so I do this, but if you don’t care, plop them all down and stir frequently, but gently. If you’re like me, wait until they are golden brown on one side, then flip them and repeat.
- Again, the oil may get dirty fast, so if it starts to get dark brown or smell burnt, just replace it with fresh!
- This recipe is Vegan!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet tags: Gluten free
Number of servings (yield): 2
This recipe is Vegan if you use olive oil!
This recipe is great with our Paleo Signature Burger (found in our Paleo Effect Cookbook!), or on top of our Paleo French Onion Soup! They’re also great for our Thanksgiving recipes like our Paleo Green Bean Casserole!