Jumbo Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2- to 3/4-inch thick rounds. Carefully separate rings and discard the small center pieces that are too small to fry. Pat rings dry with paper towels to remove excess moisture.

Dry mix

In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried thyme (if using). Stir in 1/2 cup finely grated Gruyère so the cheese is evenly distributed in the coating mix.

Wet mix (tempura-style batter)

In a separate bowl beat 2 eggs lightly, then whisk in 1 cup cold beer (or club soda) until combined. Pour wet mix into dry mix and stir just until combined — the batter should be slightly lumpy and fairly thick but still pourable. If batter is too thick, add 1–2 tbs cold beer or water.

Panko coating

Place 2 cups panko breadcrumbs in a shallow dish. If you want extra crispness, pulse panko briefly in a food processor to create some smaller flakes, then fold in a couple of tablespoons of the remaining grated Gruyère (reserve 1/4 cup Gruyère for the sauce).

In a small bowl combine 1/2 cup ketchup, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp smoked paprika and 1/8 tsp salt. Whisk until smooth. Taste and adjust heat or sweetness; refrigerate until ready to serve. This can be made a day ahead for deeper flavor.

Melt 1 tbs unsalted butter in a small saucepan over medium-low heat. Whisk in 1 tbs flour and cook, whisking, for 1 minute to form a blond roux. Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer until it thickens slightly, about 3–4 minutes.

Remove from heat and stir in 3/4 cup finely grated Gruyère until melted and smooth. Stir in 1/2 tsp truffle oil, 1/4 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp white pepper. Keep warm over very low heat, whisking occasionally. If sauce becomes too thick, thin with up to 1–2 tbs milk.

Heat 1.5–2 inches of neutral oil in a heavy-bottomed pot or deep fryer to 350°F (177°C). If you don't have a thermometer, test with a small piece of batter; it should sizzle and rise steadily.

Set up a dredging station: a plate with a shallow layer of the flour mixture (reserve about 1/4 cup), the bowl of batter, and the panko in another shallow dish. Working in batches to avoid crowding, dust each onion ring lightly in the reserved flour mixture, then dip completely into the batter, letting excess drip off, and press into the panko to coat evenly. For an extra-crispy double coating, you can repeat the batter and panko step once more.

Carefully lower battered rings into the hot oil (6–8 rings per batch depending on pot size). Fry until golden brown and crisp, about 2.5–3.5 minutes per side, turning once if necessary. Use a slotted spoon or spider to transfer rings to a wire rack set over a baking sheet to drain; avoid paper towels for the first rest so surfaces stay crisp. Season immediately with a pinch of fine sea salt and a little freshly ground black pepper.

Crisp prosciutto: While frying final batches, lay prosciutto slices on a parchment-lined baking sheet and place under a preheated broiler or in a 400°F (200°C) oven for 6–8 minutes until crisp. Alternatively, fry briefly in 1 tsp oil in a skillet until crisp. Drain on paper and break into shards.

Plate: Stack several jumbo onion rings on each plate, drizzle or spoon warm truffle Gruyère sauce over the top (or serve in a small dipping ramekin), add a few shards of crispy prosciutto, and serve chipotle ketchup on the side. Garnish with an additional light grate of Gruyère if desired.