Onion rings are a restaurant menu staple. You can find them on take out menus, topped on gourmet burgers, and even at ballparks. Contrary to popular belief they are not all deep fried. Sure you can deep fry them, but you can also pan fry them in as little as 1/2" of oil.
Full time: 25-40 minutes (includes multiple batch cooking)
6 large white or vadalia onions
2 cups flour
1 cup heavy cream
1 tbsp salt
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
In a large bowl whisk eggs and cream together.
Slice onion into thick slices, roughly 1/3".
Gently separate onion rings from each other and put into cream mixture-set aside.
Mix dry spices together in a flat bottom bowl.
Add in flour and mix well.
Toss onions around in egg mixture and move roughly 4-6 onion rings into flour mixture.
Roll around in flour to fully coat.
Set coated rings aside and coat remaining rings.
Once they are all coated-get 1/2" of oil heating in a pan over medium high heat.
When oil is hot, add 6-8 rings into oil and let cook 4-5 minutes.
Flip over and cook additional 2 minutes.
Remove to paper towel lined plate, let cool as you cook remaining rings.
Once all are cooked, remove paper towels and serve.