Bonus Burger onion rings

I use to work at a Bonus Burger in arlington texas and use to make the onion rings every day.To this dayi wish i had written the recipe down. does anyone have it? They were the best i had ever had.I know they used buttermilk but don't remember much else.thanks

Haven't heard of the place you are talking about. Try this:

Crispy Vidalia Onion Rings in Buttermilk Batter



1 1/2 quarts vegetable oil
1 cup instant flour
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
2 cups buttermilk
4 Vidalia onions (or other sweet onion, such as Maui), cut into 1/4-inch thick slices and separated into rings
Fire roasted red pepper ketchup, recipe follows

In a 3-quart pot, preheat 4-inches oil to 375 degrees F.

In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.

Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.

Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.


Fire-roasted red pepper ketchup:

1 large onion, cut into small dice
3 garlic cloves, minced
3 tablespoons olive oil
2 1/2 pounds red peppers, roasted, peeled, seeded, and roughly chopped
2 cups vegetable stock
1/2 teaspoon dry mustard powder
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 tablespoon minced hot red chiles
3/4 cup red wine vinegar
1/2 cup dry red wine
1/2 teaspoon freshly ground black pepper
Salt

In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.

Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

Can't help you on Bonus Burger rings , but here is a very good Onion Ring recipe that I've tried and like very well - it makes a nice thin flaky style onion ring and is easy to make. I use more salt than the recipe calls for -
2 tspns. I have tried it using the buttermilk dip and a sugar based lemon lime soft drink (ie 7-UP) dip in lieu of the buttermilk dip and it works equally well. I fry mine until they are a golden yellow brown in color. They're yummy. Hope this helps.

http://www.theingredientstore.com/joesplace/swap1.pl?read=5530