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Onion Mignon

2 servings

• 2 Maui onions or other large sweet onions, cut into 1/3-inch-thick slices
• 1 bottle Stone Smoked Porter (or substitute buttermilk)
• 4 cups white flour
• 1/3 cup smoked paprika (or regular paprika)
• 1/3 cup dark chili powder
• Salt and pepper
• 3 eggs, beaten
• 4 cups panko bread crumbs (available in the Asian section of most supermarkets)
• Canola oil, for frying

Take the two slices from the center of each onion and remove outer rings. Impale two slices on each of two metal skewers. Pour porter into a shallow dish and marinate onions in refrigerator at least 8 hours, or overnight.

When ready to cook onion slices, combine flour, paprika, chile powder and salt and pepper to taste in a large, shallow bowl. Place beaten eggs in another bowl and panko bread crumbs in a third.

Dredge skewered onion slices in flour mixture, then shake off excess. Submerge completely in beaten egg, then swiftly transfer to panko crumbs. Coat the onion slices with crumbs, carefully using fingers to pat crumbs onto slices. Remove coated onion slices to a sheet pan covered with wax paper and refrigerate for at least 1 hour.

In a frying pan or deep-fat fryer, pour oil to a depth of 2 inches. Heat oil to 350 degrees. Fry skewered onion slices carefully for about 2 minutes, flipping and checking constantly for burning. (The porter will make the slices look darker than normal onion rings.) When onions are done, remove to paper towels and salt well. Serve warm over a green salad or solo with a blue cheese dressing.

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