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| About halfway to crisp... |
As promised, here is the calorie-adjusted recipe for Mom's fried onions, always a family favorite:
Slice large, sweet (I use Vidalia) onions into rings and then poke out each layer, for heaps of individual rings. Place them in a large baggie and add milk. You don't need too much milk, as you'll be able to seal it to give contents a good toss.
On a large plate, mix together flour, paprika, ground pepper and garlic powder (use whatever you like). Dredge onions in flour and then spread in a layer on a large cookie sheet that has a thin coat of your best EVOO on it. Sprinkle with more paprika (for color) and pepper (for spice). Use your spritzer to lightly spray with more oil. Bake in a preheated, hot oven... about 425 degrees works for me. Give a turn about 15 minutes in. Remove to paper-towel lined serving bowl, when desired degree of crispness has been reached.
These can be made ahead of time and reheated, as long as you again spread them out on a pan or foil, to do so. Be sure to serve fallen crumbs, too; they are the best.
Buon Appetito!
