
Lone Star Beer Cheese Dip – in a bread bowl!
A beer cheese dip that stays impossibly gooey for perfect dipping satisfaction every time. All thanks to one special ingredient.
You ever have one of those foods that you love, but only if they are come served a certain way? I love burgers, but only if they come without mayo. And I love me some donuts, but only if they’re the yeast kind, not the cake kind. Without exception, my biggest only if food has to be onion rings – because they’re exponentially better when they have a batter, not a breading.
It’s a serious difference, y’all. A heavy, cornmeal-breaded chunky onion ring holds no appeal to me at all. On the other hand, a perfectly golden halo of crisp batter that nearly melts in your mouth is the kind of fried food that is worth the calories every damn day of the week. That’s what these babies are – ethereally light with a crust that will stay crunchy even as they sit cold. It’s some kind of culinary witchcraft!
By the way, as an expat living in the U.S., I think it’s important to let Americans know not to take their onions for granted. In Australia, we don’t have anything like the Vidalia/Sweet/1016 onion, and it makes a big difference. Can you imagine eating a burger with raw chopped onion pieces that aren’t sweet? Yeah, it burns and gives you a bad case of onion breath. In this case, using a sweet type onion is essential to this recipe – it allows you to get a quick fry and a perfectly sweet taste without any bitterness. So, I guess technically that’s another notch in Murica’s belt?
Most importantly, the crust will stay put when you bite into ’em. No giant slabs of cornmeal falling away from your mouth as you try to eat them. Structural integrity for the win!
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A beer cheese dip that stays impossibly gooey for perfect dipping satisfaction every time. All thanks to one special ingredient.
Delicate medallions of petite tender are cooked to a perfect medium rare, and complimented with lashings of creamy roasted garlic aioli.
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