| 1 | From chef dean fearing at the mansion on turtle creek in dallas, texas. |
| 2 | These onion rings have a decidedly southwestern taste and a browned, shrivelly appearance that led him to call them "tobacco onions" because of their resemblance to tobacco shreds. |
| 3 | peel and slice the onions thinly, then separate into rings. |
| 4 | mix the flour and the seasonings in a bowl. |
| 5 | heat the canola oil in a deep, heavy pan or deep-fryer to about 350 degrees. |
| 6 | dredge the onion rings in the seasoned flour, shaking off the excess, and fry until golden brown. |
| 7 | Do small batches at a time so the rings don"t stick together, and don"t dredge the rings until they"re ready to go into the oil or they"ll give off too much moisture. |
| 8 | drain on paper towels. |
| 9 | Keep warm until the rest of the onions are done. |
| 10 | Serve immediately. |
