Damon’s Famous Onion Loaf
Step #1: Onion Preparation
Ingredients Onions (Spanish Colossal #1) 3 – 4 cups
Clean and prepare 17 – 20 ounces of onions by using a knife to slice the root end from all of the onions and remove outer layer of onion. Slice each onion into approximately 3/8 inch rings. Remove all the centers from the sliced onions with your thumb. (“Centers” are pieces that a thumb will not fit through.) Place separated onion rings into a clean, vented container, discarding any green, striped, thin and limp rings. Store onions in a refrigerator for 48 hours to allow them to “sweat,” which allows removes excess moisture.
Step #2: Battering and Flouring
Ingredients Onions “Sweated” for 48 hours
Milk 1 Gallon
Flour 1 Cup
Sugar* 1 Cup
* Super-fine, granulated sugar recommended
Mix ingredients together to create batter. Stir batter every 5 minutes to prevent separation.
Sort through the sweated onion rings and remove any green striped or limp rings while re-popping any double rings. Drop several handfuls into the batter and soak for 1-2 minutes.
Remove the soaked onions and place into a strainer and drain for 30 seconds. Coat battered onion rings evenly with flour, sifter recommended. Put flour-coated onions into the deep fryer basket and gently shake until excess flour is removed.
Store floured onions in refrigerator (38°- 40°F) until ready for deep frying. If onions become sticky lightly dust them with flour.
Randomly drop 17 to 20 ounces of floured onions in a 9 inch by 4 inch wire basket approximately 3 inches tall. Do not pack. Use a basket, screen or top over the top of the loaded basket to hold onions in place while frying. Place in 360˚f oil and fry 3 – 4 minutes, until golden brown throughout.
Remove from fryer and allow to cool before turning basket over to remove onion loaf.