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Onion Rings with Baconnaise

Onion Rings with Baconnaise


Chunky onion rings with a seriously decadent bacon mayonnaise dipping sauce. Delish party or game day food.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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1 Tbsp (15 ml) B-well™ Canola Oil
200 g diced bacon
½ C (125 ml) B-well™ Thick & Creamy Mayonnaise
1 Tbsp (15 ml) honey
salt and pepper
squeeze of hot sauce (optional)

Onion Rings

2 brown onions
1 C (250 ml) flour
2 Tbsp (30 ml) cornflour
1 tsp (5 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
1 tsp (5 ml) salt
150 ml soda water
1l B-well™ Canola Oil, for frying

To Serve

1 Tbsp (15 ml) chopped chives


Heat the B-well™ Canola Oil in a shallow frying pan over low to medium heat. Add the diced bacon and cook until crispy and well-rendered, about 8-10 minutes. Remove the bacon from the pan and let it cool. Once cooled, finely chop the bacon either by hand or by pulsing it in a blender. Fold the finely chopped bacon into the mayonnaise, then stir in the honey and hot sauce, if using. Season to taste, adjusting as necessary. Set aside until ready to use.

Onion Rings

Peel and slice the onions into 1 cm thick rings, then separate them into individual rings. Remove and discard the membranes – the thin skin found between the layers.

Heat the oil in a heavy-based frying pan to 180ºC. Ensure the oil fills no more than a third of the pan to prevent overflow when frying.

In a mixing bowl, combine the flour, cornflour, baking powder, and bicarbonate of soda. Season generously with salt and pepper. Gradually whisk in the soda water until you have a smooth, lump-free batter.

Dip a small batch of onion rings into the batter, ensuring they are well-coated. Carefully lower them into the hot oil and fry for 2-3 minutes or until crisp and golden brown. Use a slotted spoon to remove the rings and place them on kitchen paper to drain excess oil. Immediately season with a pinch of salt.

Continue frying the remaining onion rings in small batches. Season the onion rings with salt, then garnish with chopped chives and serve immediately with baconnaise.