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

Haystack Onions Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Haystack Onions Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 large Yellow Spanish onions; 1.5 cups All-purpose flour; 0.25 cups Cornstarch; 1 tsp Baking powder; 1.5 tsp Kosher salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Paprika (sweet or smoked); 1 cups Buttermilk; 2 large Eggs; 1 liters Vegetable oil (for frying); 2 tbs Neutral oil (for marinating); 1 tbs Apple cider vinegar; 0.5 tsp Sugar; 0.75 tsp Salt (for marinade); 0.5 cups Buttermilk; 0.25 cups Mayonnaise; 2 tbs Sour cream; 1 tsp Fresh lemon juice; 0.5 tsp Worcestershire sauce; 1 clove Garlic (minced); 1 tbs Dill (fresh, finely chopped) or 0.5 tsp dried; 0.25 tsp Salt; 0.25 tsp Black pepper; 0.25 tsp Sugar (optional); 1 cups Panko breadcrumbs (optional for extra crunch); 0.5 cups Cornmeal (fine); 1 tbs Chopped fresh parsley (for garnish); 2 wedges Lemon wedges (to serve)

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

Time1h

Serves4

Yellow Spanish Onions, Marinated and Lightly Breaded and Fried. Served with Buttermilk Dressing

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Ingredients

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Onion Haystacks

3 large Yellow Spanish onions

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 1/2 tsp Kosher salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Paprika (sweet or smoked)

1 cups Buttermilk

2 large Eggs

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

2 tbs Neutral oil (for marinating)

1 tbs Apple cider vinegar

1/2 tsp sugar

3/4 tsp Salt (for marinade)

Buttermilk Dressing

1/2 cups Buttermilk

1/4 cups Mayonnaise

2 tbs Sour cream

1 tsp Fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1 clove Garlic (minced)

1 tbs Dill (fresh, finely chopped) or 0.5 tsp dried

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Sugar (optional)

Breading & Assembly

1 cups Panko breadcrumbs (optional for extra crunch)

1/2 cups Cornmeal (fine)

1 tbs Chopped fresh parsley (for garnish)

2 wedges Lemon wedges (to serve)

Method

Onion Haystacks

Prepare onions

Peel the 3 large yellow Spanish onions. Cut off the root and stem ends, then slice the onions very thinly into rings (about 1/8 inch / 3 mm). Gently separate the rings into individual loops and set aside in a large bowl.

Quick marinade

In a small bowl, whisk together 2 tablespoons neutral oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon sugar, and 3/4 teaspoon salt. Pour this over the separated onion rings, toss gently to coat, and let sit at room temperature for 20 minutes. This softens bite and seasons the onions.

Set up breading station

While onions marinate, set up three shallow bowls: Bowl 1 - dry mix: whisk 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Bowl 2 - wet mix: whisk 1 cup buttermilk with 2 large eggs until smooth. Bowl 3 - extra coating: combine 1 cup panko breadcrumbs (optional) and 1/2 cup fine cornmeal in a shallow tray.

Coat the onions

Working in small batches (6–8 rings), dredge onion rings first in the dry flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, allowing excess to drip back into the bowl, then press into the panko/cornmeal mixture for an extra crunchy exterior. If you prefer a lighter breading, skip the panko/cornmeal and double-dredge (dry then wet then dry). Place coated rings on a wire rack set over a baking sheet to rest for 5 minutes while you heat oil.

Heat oil

Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to reach about 2–3 inches deep (roughly 1 liter will be enough for this recipe). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of coating in oil — it should sizzle and float steadily without burning immediately.

Fry the haystacks

Fry onion rings in batches so they don't crowd the pot — about 6–8 rings at a time. Fry until golden brown and crisp, about 2–3 minutes per side, turning as needed. Use a slotted spoon or spider to transfer fried rings to a wire rack or paper towel-lined tray to drain. Lightly season with a pinch of salt immediately after frying.

Keep warm and finish

Keep finished haystacks warm in a single layer on a baking sheet in a 200°F (95°C) oven while you fry remaining batches. If breading has absorbed oil and softened, re-crisp for 3–4 minutes in the hot oven or return briefly to oil at 375°F (190°C) for 20–30 seconds.

Buttermilk Dressing

While onions marinate or fry, make the dressing. In a bowl whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 clove minced garlic, and 1 tablespoon finely chopped fresh dill (or 1/2 teaspoon dried). Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon sugar if desired. Taste and adjust seasoning or thickness: for a thinner dressing add up to 1–2 tablespoons more buttermilk.

Chill briefly (10–15 minutes) to let flavors meld. Stir again before serving.

Assembly & Serving

Arrange a generous pile of haystack onions on a platter or individual plates. Spoon the buttermilk dressing into a small bowl for dipping, or drizzle lightly over the top (serve most on the side to preserve crunch).

Garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedges on the side to squeeze for brightness.

Serve immediately so the onions remain crisp. Leftovers stored in an airtight container will soften; reheat in a 400°F (205°C) oven for 5–7 minutes to re-crisp.