Saturday produced one of the most thrilling playoff games I’ve seen. The San Francisco vs. New Orleans matchup was wild, especially during the final minutes of the fourth quarter when the lead changed hands four times in three minutes. Not being a fan of either team, I could relax and enjoy the back-and-forth drama.
If I had been rooting for one of those teams, I would have experienced both ecstatic highs and gut-wrenching lows throughout that final quarter. Ultimately it was the 49ers who celebrated. Smith’s touchdown pass to Davis in the end zone with nine seconds remaining was incredible. Seeing Davis walk to the sideline openly crying with joy was a moving moment.
There’s nothing like NFL playoff football — I love it.
The next game felt one-sided from the start. Denver never found an answer for New England, and it seemed decided almost immediately.
This recipe post was my wife’s suggestion — she asked for onion rings. While preparing them, I decided to make a dipping sauce inspired by the Bloomin’ Onion sauce from Outback Steakhouse. That tangy, slightly spicy sauce is fantastic with crunchy onion rings.
This was my first time making onion rings, and I was pleasantly surprised at how easy they were to make. I worried the onions might still be undercooked when the batter browned, but that wasn’t a problem. The batter turned a perfect golden brown while the onion inside became sweet and tender. They were so good I definitely ate more than I should have.
If you missed any of the previous appetizers in the 13 Days of Super Bowl Snacks, you can find them in the series on the site.
Beer Battered Onion Rings and Cajun Dip
Ingredients
Onion Rings
- 1 large spanish onion
- 1 1/4 cup flour
- 1/4 cup corn starch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup beer
- oil for frying
Cajun Dip
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp horseradish
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Instructions
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Make the dip by stirring together mayonnaise, ketchup, horseradish, paprika, black pepper, garlic powder, salt, and cayenne until smooth.
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Peel the onion and slice into rings about 1 cm thick. Separate the rings and toss them with 1/4 cup of flour to help the batter stick.
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In a bowl, whisk together 1 cup flour, corn starch, baking powder, baking soda, and salt. Stir in the beer until you have a smooth batter.
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Heat oil to 375°F (190°C). Dip each onion ring in the batter, then gently lower it into the hot oil. After about 45 seconds, flip the ring to brown the other side. Cook until golden on both sides. Fry only 4–5 rings at a time to prevent them from sticking together.
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Drain the cooked rings on paper towels and serve them hot with the Cajun dip.
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Recipe adapted from BakeSpace.