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Tony Roma's Inspired Crispy Vidalia Sweet Onion Loaf with Original BBQ Sauce


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Tony Roma's Inspired Crispy Vidalia Sweet Onion Loaf with Original BBQ Sauce

This delicious onion loaf is like crispy thin onion straws baked together and crispy that are just begging to be dipped in the delicious original recipe BBQ sauce.

 Course Appetizer

 Cuisine American

 Prep Time 1 hour

 Cook Time 30 minutes

 Total Time 1 hour 30 minutes

 Author Dinner, then Dessert


·         4 medium Vidalia onions

·         1 cup milk , whole or 2%

·         3 eggs , beaten

·         1 tsp Salt

·         2 cups pancake mix

·         Canola Oil , for frying

·         Parsley , for garnish

·         Tony Roma's BBQ Sauce


1.      Slice onions crosswise and separate into rings. You're looking for somewhere between 1/4 and a 1/2 inch thick.

2.      Combine milk, eggs and salt in mixing bowl.

3.      Soak onion rings in mixture for 30 minutes to an hour. The longer, the more tender.

4.      Heat oil for frying in skillet to 375 degrees F.

5.      Remove onion rings from milk mixture, coat with pancake mix. You can use a bowl or a plastic bag that you can shake up.

6.      Tap excess pancake mix off onions.

7.      Fry rings until golden brown.

8.      Drain fried onion rings on paper towels.

9.      Pack fried onion rings solidly, but loosely, without pressing, into 8 x 4-inch loaf pan.

10.  Bake at 400 degrees F for 10 to 15 minutes.

11.  Garnish with parsley and serve with BBQ sauce.

Recipe Notes

Adapted from: LA Times SOS Kitchen from 1995

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