Lunch: Brown-Butter–Fried Onion Rings

Recipe by Alison Roman Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Ingredients

1 cup buttermilk
1 cup all-purpose flour
Kosher salt, freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rings
8 tablespoons (1 stick) unsalted butter

Instructions

Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.
Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8 –10 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion.

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