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Onion Strings Recipe

Name: Dog Haus Biergarten Dupont (Washington DC)s ONION STRINGS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 each large yellow onions; 1 cups buttermilk; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 0.75 cups panko breadcrumbs (fine); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp smoked paprika; 0.5 tsp baking powder; 1 cups vegetable oil (for frying); 2 cups neutral oil (if deep frying in pot larger quantity needed); 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbsp white miso paste; 1 tbs fresh lemon juice; 0.25 cups buttermilk; 1 clove garlic (minced); 1 tbsp chives (finely chopped); 1 tsp dill (optional, finely chopped); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 tsp fine sea salt or flaky finishing salt; 2 each lemon wedges (optional)

Inspired by Dog Haus Biergarten Dupont (Washington DC)

Time45m

Serves4

Crispy Onion Strings, Miso Ranch

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Ingredients

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Onion Strings

2 each large yellow onions

1 cups Buttermilk

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

3/4 cups panko breadcrumbs (fine)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Smoked paprika

1/2 tsp Baking powder

1 cups vegetable oil (for frying)

2 cups neutral oil (if deep frying in pot larger quantity needed)

Miso Ranch

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbsp white miso paste

1 tbs fresh lemon juice

1/4 cups Buttermilk

1 clove Garlic (minced)

1 tbsp chives (finely chopped)

1 tsp dill (optional, finely chopped)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing

1/2 tsp fine sea salt or flaky finishing salt

2 each lemon wedges (optional)

Method

Onion Strings

Prepare Onions

Peel the onions, cut off the stem ends (leave root end intact). Using a sharp knife or mandoline set to a thin setting, slice each onion pole-to-pole into very thin rings or strings about 1/16–1/8 inch thick. Separate the rings into individual strings and place them in a large bowl.

Soak in Buttermilk

Pour 1 cup buttermilk over the sliced onions, gently toss to coat, and let sit at room temperature for 10–15 minutes. This softens the onions slightly and helps batter adhesion. While soaking, proceed to mix dry coating.

Make Coating

In a wide shallow bowl or pie plate, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 3/4 cup fine panko breadcrumbs, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp smoked paprika, and 1/2 tsp baking powder. Mix until homogenous.

Dredge Onions

Working in batches (so oil temperature stays steady), drain excess buttermilk from a portion of the onion strings and allow excess to drip back into the bowl. Toss the drained onion strings into the flour mixture, pressing lightly so the flour-panko mixture adheres and coats individual strings. Shake off loose coating and set on a wire rack while you heat oil. Repeat until all onions are coated.

Heat Oil

Pour 1 to 2 cups neutral oil into a heavy-bottomed skillet or medium pot to a depth of about 1 to 1 1/2 inches (use 2 cups for a larger pot or if you prefer shallow-frying). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one coated onion string — a steady sizzle with immediate bubble formation indicates readiness.

Fry

Carefully add a single layer of coated onion strings to the hot oil in a loose nest (don’t overcrowd). Fry for 1.5–2.5 minutes, turning once if needed, until golden brown and crisp. Use a slotted spoon or spider to transfer fried onion strings to a paper towel-lined baking sheet or wire rack to drain. Immediately season with 1/2 tsp fine sea salt or flaky finishing salt while still hot. Repeat with remaining batches, keeping finished onions warm in a low oven (200°F / 95°C) if desired.

Crisp Tip

If some fries stick together in clumps, gently shake the rack or separate with tongs while still warm. For extra crispness, once all batches are fried, return onion strings to hot oil for a quick 20–30 second re-fry to finish — optional.

Miso Ranch

Combine Ingredients

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon white miso paste, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped chives, and 1 teaspoon chopped dill (if using) until smooth.

Adjust Consistency and Season

Whisk in 1/4 cup buttermilk a little at a time until dressing reaches desired dipping consistency. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, taste and adjust lemon, salt, or miso as needed.

Chill (optional)

For best flavor meld, refrigerate the miso ranch for 20–30 minutes before serving. If short on time, serve immediately.

Serve

Arrange hot onion strings on a platter, garnish with an extra dusting of flaky salt and chopped chives if desired. Serve immediately with a bowl of miso ranch and lemon wedges on the side for squeezing.