Submit your best original recipe and you could win some serious cash!
Our #1 cupcakes, too-cute treats and fun snacks for your little one's next milestone.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Our top recipes will keep those Irish eyes smiling — even if you're only Irish for a day.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Schedule your whole week and create shopping lists, all in one place.
Save and organize your favorite recipes into custom collections -- for FREE!
Create a menu for your next event or browse others' for ideas.
Join our newsletter and get new recipes and cooking tips every week.
As a member, you can enjoy all our meal planning tools.Join Food.com
French Tart shares more about herself, her travels and her favorite international cuisine
We've rounded up some of our home cooks' most entertaining kitchen mishaps
Meal ideas to meet your budget
You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Added December 28, 2002 | Recipe #49624
Showing 1-7 of 7
Yummy crunchy onions! Seemed like a lot of batter to start with and it did not totally cling all around the onions, but after deep frying (in oil in our case) they were nice and crunchy all around and what stuck to onions kept stuck through the frying process as well, and in the end all the batter was used.
Sauce was nice and sharp, too. I used 50/50 mayo and sour cream, like it better that way.
I don't think this recipe is very authentic. I ended up using 8 times as much pepper, which was probably too much, but I believe it is closer than the 1/2 teaspoon this recipe suggests.
I replaced the milk with an egg wash (just due to preference / experience) and double battered (egg, flour, egg, bread) the peels since the breading wouldn't fully stick otherwise.
Not sure what happened. We made the batter twice, fearing I somehow measured wrong. The batter would not stick to the white onion. We even wiped the onion off, thinking that may be it. The only difference is I fried them in oil, because that's what we had, vs. the shortening. Did not try the sauce, as we had some from a gourmet food store. Sorry, this recipe didn't work for us :(people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Although tasty, this is not the Applebee's onion peel sauce. This is a great version of the Arby's sauce, however.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
These taste almost like the restaurants. The batter is great. Just make sure to lightly coat the onion peels or they wont cook thru all the way and the inside will have wet breading. The sauce is sooo delicious with these! Make sure to slightly warm the sauce before serving, it makes a huge difference!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Onion peel batter worked really good. Good flavor, I did add just a touch on cayenne pepper. Have not tried the sauce yet, just haven't had time! We just use ranch dressing. Thanks for great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (262 g)
Servings Per Recipe: 4