The King of Rings

Honey, sriracha, and bacon onion rings... wait, what?  How could something sound and look so deliciously, creatively, mouth-watering?  If VH1 were to produce a "Best Year Ever" for food, bacon would be at the top of that list.  We've seen everything this year from bacon filled maple waffles, to bacon topped vanilla cupcakes, and who can forget a bacon-oreo milkshake... If this isn't the year of the pig, then I don't know what is.  These honey, sriracha, bacon wrapped onion rings make the perfect side dish for any summer appetizer, brunch or bbq!  

This photograph and tasty recipe were appropriated from Kirbie's Cravings at www.kirbiecravings.com/ 

Yield: 10

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Ingredients:

  • 1 large brown onion
  • 20 slices of raw bacon

For the dipping sauce

  • 1/4 cup honey, heated in microwave for about 15 seconds
  • 4 tbsp sriracha
  • 1 tbsp soy sauce

For the glaze

  • 1/4 cup Cloister Honey wildflower 
  • 3-4 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tsp cornstarch + 1 tbsp water

For garnish

  • fresh chopped cilantro (optional)

Directions:

1. Remove outer skin of onion and slice rings about 1/2 inch thick (like photo above). Separate rings, keeping two together for each separated ring (doubling up preserves the onion ring shape). Keep the larger rounds for making the onion rings. You can save the smaller onion parts for another recipe.

2. To making dipping sauce, combine honey, sriracha and soy sauce in a small bowl. Brush each onion lightly with the sauce.

3. For each ring, you will need about 2 pieces of bacon. Wrap bacon around onion rings, tucking ends of bacon into the last wrapped section and then placing a toothpick through at the places where each bacon ends, in order to secure during cooking. You can also use skewers.

4. Dunk each bacon wrapped ring in sauce and then place on a large baking sheet lined with parchment paper.

5. Preheat oven to 400F. Bake onions for about 30 minutes. Then remove from oven and flip onions over, cooking for another 20 minutes or until bacon is crispy. Check in on the onions about 5 minutes before they are done to make sure your bacon is not charring too much. You may need to lower temperature or move to a lower shelf in oven for the last few minutes if your bacon is charring too fast before it's finished being crispy. If your bacon is crispy but is not charred at all, you may need to adjust the temperature higher (about 15-25 degrees) for the last 2-3 minutes until you get a slight char.

6. Remove bacon onion rings from oven and let bacon cool slightly and crisp up further. While waiting, make the glaze. Add sriracha, honey and soy sauce to a small saucepan and bring to a low boil. In a small bowl, completely dissolve cornstarch in water and then add to boiling mixture. Stir until sauce is thickened and then turn off stove. Brush a light layer of glaze on each of the finished bacon rings before serving. Garnish with chopped cilantro if desired.

 

For more information about this fabulous recipe, please visit: http://kirbiecravings.com/2014/06/sriracha-bacon-wrapped-onion-rings.html


Sarah Young
Sarah Young

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