Sautéed Onion Straws With Creole Mustard Dipping Sauce

Thinly sliced sweet onions coated in a crispy batter, fried until golden brown, and served with a zesty creole mustard dipping sauce.

Ingredients

4	large sweet onions
1	(12 ounce) can evaporated milk
3	tablespoons sugar
1⁄4	teaspoon salt
1⁄4	cup hot sauce
1	cup flour
1⁄4	cup cornmeal
2	teaspoons baking soda
1	teaspoon Old Bay Seasoning
1⁄4	teaspoon cayenne pepper
1	teaspoon salt
1⁄4	teaspoon creole seasoning
1⁄4	teaspoon garlic powder
1⁄4	teaspoon onion powder
3	tablespoons spicy brown mustard
2	teaspoons dry ranch dressing mix
1	teaspoon lemon juice
3	teaspoons hot sauce
0.67	cup sour cream
	salt

Instructions

• 1. Using a mandoline slicer for precise and uniform slices (be sure to use the guard and exercise caution to avoid injuries), slice the onions into 1/8-inch strips for straws or thicker slices for onion rings if preferred.
  2. Once sliced, gently separate the rings for straws and slightly pull them apart to loosen.
  3. In a bowl, combine evaporated milk, sugar, 1/4 teaspoon of salt, and hot sauce; whisk until the sugar is dissolved.
  4. Add the sliced onions to the mixture and let them marinate for 5 to 10 minutes, ensuring they are well coated.
  5. In a ziplock bag, mix flour, cornmeal, baking soda, Old Bay Seasoning, cayenne pepper, and 1 teaspoon of salt; seal the bag and shake to combine.
  6. Heat the oil to 375 or 350 degrees Fahrenheit.
  7. Take a small handful of onions, drain excess liquid, place them in the bag with the flour mixture, and shake until coated evenly.
  8. Remove excess flour and fry the onions until they are crispy and golden brown, approximately 4 minutes.
  9. Transfer the fried onions to a paper towel-lined plate to drain.
  10. Repeat the coating and frying process until all onions are cooked.
  11. Serve the sautéed onion straws immediately with the flavorful creole mustard dipping sauce.
  12. CREOLE MUSTARD DIPPING SAUCE:
  13. In a small bowl, combine creole seasoning, garlic powder, onion powder, spicy brown mustard, dry ranch dressing mix, lemon juice, hot sauce, sour cream, and salt.
  14. Cover the bowl and refrigerate to let the flavors meld.
  15. Yield: 1 cup.

Jul 19, 2024