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Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Haystack Onion Rings Recipe

Haystack Onion Rings Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Haystack Onion Rings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 units Spanish onion (large); 2 cups Buttermilk; 1 tsp Kosher salt; 0.5 tsp Black pepper (freshly ground); 1.75 cups All-purpose flour; 0.25 cups Cornstarch; 1 tsp Baking powder; 1 tsp Paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Cayenne pepper; 0.25 cups Fine cornmeal (optional, for extra crunch); 1 tsp Kosher salt; 1 liter Vegetable oil (for frying); 0.5 cups Mayonnaise; 0.25 cups Sour cream; 0.25 cups Buttermilk; 1 tbsp Fresh chives (finely chopped); 1 tbsp Fresh parsley (finely chopped); 0.5 tsp Dill (fresh or 1/2 tsp dried); 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.5 tsp Lemon juice; 0.25 tsp Kosher salt; 0.25 tsp Black pepper; 0.25 tsp Finishing salt (optional); 1 tbsp Fresh parsley (chopped, for garnish)

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time1h

Serves4

Thinly-Sliced Spanish Onions Marinated in Buttermilk, Lightly-Floured & Fried. Served with Ranch Dressing

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Ingredients

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Marinade

1 1/2 units Spanish onion (large)

2 cups Buttermilk

1 tsp Kosher salt

1/2 tsp Black pepper (freshly ground)

Breading / Frying

1 3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1/4 cups Fine cornmeal (optional, for extra crunch)

1 tsp Kosher salt

4 1/4 cup (1 liter) Vegetable oil (for frying)

Dipping Sauce (Ranch)

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tbsp Fresh chives (finely chopped)

1 tbsp Fresh parsley (finely chopped)

1/2 tsp Dill (fresh or 1/2 tsp dried)

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLemon lemon juice

1/4 tsp Kosher salt

1/4 tsp black pepper

Finish / Garnish

1/4 tsp Finishing salt (optional)

1 tbsp Fresh parsley (chopped, for garnish)

Method

Marinade

Peel the Spanish onions and slice them very thinly (about 1/8 inch / 3 mm). Separate into rings and transfer to a large bowl.

Pour 2 cups buttermilk over the onion rings. Add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss gently to coat so all rings are submerged as much as possible.

Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes the onion and helps the coating adhere.

Breading / Frying

Prepare breading

In a wide, shallow bowl or rimmed baking sheet, whisk together 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 cup fine cornmeal (optional), and 1 tsp kosher salt. This dry mix creates a light, crispy crust.

Remove the marinated onions from the refrigerator. Working in one layer, lift rings from the buttermilk, allowing excess to drip back into the bowl. Do not pat completely dry — a thin wet coating helps the flour adhere.

Dredge the wet onion rings in the dry mix, pressing lightly so the coating clings to both sides. Transfer coated rings to a wire rack set over a baking sheet while you finish coating the rest. For double-coated extra-crispy rings, dip once more into a little reserved buttermilk and dredge again in the dry mix.

Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily without burning.

Fry the rings in small batches (6–8 rings depending on size) for 2 to 3 minutes per batch, flipping once so they brown evenly, until golden brown and crisp. Avoid overcrowding which lowers oil temperature and yields soggy rings.

Use a slotted spoon or spider to transfer fried rings to a paper towel–lined baking sheet or wire rack. Immediately sprinkle lightly with finishing salt, if using.

Keep cooked rings warm on a 200°F (95°C) oven rack while frying remaining batches. If desired, briefly re-crisp any rings in the oven for 3–4 minutes before serving.

Dipping Sauce (Ranch)

While the onions marinate or fry, make the ranch. In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Whisk until smooth.

Add 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/2 tsp dill (or 1/2 tsp dried), 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Stir to combine and taste — adjust seasoning and thin with extra buttermilk 1 tsp at a time if you prefer a looser consistency.

Cover and refrigerate until ready to serve. The flavors meld if it rests at least 15–30 minutes.

Finish / Serve

Arrange hot haystack onion rings on a platter or in baskets. Garnish lightly with chopped parsley.

Serve immediately with chilled ranch dressing on the side for dipping.