I read a book about steak from the sixties and the author recommended serving onion rings on top of steak. I thought this was a bit old fashioned, but then again beef– in all its forms– is the ultimate comfort food. Why then not put onion rings on top of a grass fed skillet burger? I fried these in lard which give them a wonderful flavor– a great alternative to bacon, and they are certainly a treat! Perfect for anyone who has been working outside all day.
My recipe for a grass-fed skillet burger can be found here.
Lard Fried Onion Rings
- 2 cups lard (make sure to use again this stuff is precious!)
- 1 Spanish onion, thinly sliced
- 1 cup milk
- 1/2 teaspoon sea-salt (more for seasoning after they have been cooked)
- corn starch, as much as you need about 1/2-3/4 cup
- 10 inch skillet (preferably a cast iron)
- a paper bag or zip-lock bag
- slice the Spanish onion to your liking(i like them thin)
- soak the sliced onion in the milk and salt for at least 10 minutes
- place the corn starch into a bag (add more if needed)
- heat the lard in a skillet– it should reach a temp of 350 degrees
- place the milk soaked sliced onion in batches in the bag and shake until well coated
- fry in the lard until it starts to turn golden (the corn starch doesn’t get that golden)
Please note that some of the cornstarch will come off and condense at the bottom of the skillet. Don’t throw out the lard! I poured the warm lard into a high bowl, and let it rest and separate, then I poured it back into its container to use again leaving the cornstarch on the bottom of the bowl.