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What Are Tobacco Onions | Recipe for Angry Onions



What Are Tobacco Onions - Are they the same as angry onions?

Tobacco, a.k.a. angry onions have been all the rage in culinary creations. Many cooks have asked what are Tobacco onions, and how did they acquire  such a name? 

 Tobacco onions inherited their name simply by how the onions look after they have been prepared; little dark shreds similar to tobacco due to the spicy seasonings mixed with flour and thin strips of raw onion dredged and fried. 

As many cooks and chefs discovered, this description did not sit well with customers as Tobacco is a taboo name now a days. So, after much deliberation; the angry onion was born. 

 Same concept - just more politically correct - yes even in the culinary art world. 

Recipe for Angry Onions

The possibilities are endless with what to serve alongside angry onions. Some recipes refer them as tobacco onions but the idea is similar.  Angry onions are lightly breaded in a spicy mixture and then flash fried in oil.  They are perfect to top a steak or as an ingredient for burgers or even salads.  Yellow onions work best; they hold up to the bold spices in the breading.  Use a neutral tasting oil like vegetable or canola when frying the onions; peanut is not recommend with this recipe. One onion will make plenty for serving as a side for 4 people.

 Ingredients

  • ·         1 large yellow onion, about 12 ounces 
  • ·         1 cup flour
  • ·         3 Tbs. granulated sugar
  • ·         1 Tbs. cayenne
  • ·         1 Tbs. garlic powder
  • ·         1 Tbs. instant coffee granules
  • ·         1 Tbs. onion powder
  • ·         1 Tbs. ground cumin
  • ·         1 Tbs. ground coriander
  • ·         1 Tbs. paprika
  • ·         1 Tbs. kosher salt
  • ·         Vegetable oil for frying


  1. Thinly slice the onion into rings; separate and soak in ice water for about 20 minutes
  2. Heat the vegetable oil in large pot over medium high heat.
  3. Combine the flour and spices and whisk together.
  4. Dredge the onion rings into the flour mixture and fry for 5 minutes working in small batches.
  5. Drain the onions on paper towels.

You can keep the onions warm in the oven as you are making them; they can be stored in an airtight container in the fridge; just reheat in a 400 degree oven for a few minutes. 
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Comments

  1. UnknownFebruary 20, 2019 at 2:35 AM

    Is that a dry batter for frying?
    Or should it have milk/water/beaten egg/ or something mixed in also?

    ReplyDelete

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