Name: Breaded Onion Rings
Cook time: 1 1/4 hr
Total time: 1 1/2 hr
Yield: Makes 20 (side dish) servings
Ingredients: 2 very large onions (2 pound total), cut crosswise into 1/4-inch-thick slices; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 large egg; 1 cup milk; 1 3/4 cups plain fine dry bread crumbs; About 1 quart vegetable oil; Equipment: a deep-fat thermometer

Everyone loves onion rings, but having to fry them up just as the doorbell begins to ring is never a good thing. Miraglia Eriquez devised a way to make them ahead. Reheated in the oven at the last minute, they'll never give away the secret—and since they're breaded, not battered, they stay crisp even at room temperature.

Cooks' note:

Onion rings can be made 4 days ahead. Transfer, once cooled, to wax-paper-lined baking sheets and freeze until firm, about 10 minutes, then transfer to 2 large sealable bags and freeze. Reheat on 2 large baking sheets in a 425°F oven with racks in upper and lower thirds, switching position of sheets halfway through, about 8 minutes total. Transfer to racks to crisp 1 minute.

Recipe notes

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