INGREDIENTS:6 lbs. jumbo (3-inch to 4-inch diameter) Spanish Sweets (onions) 5 cups flour 5 tsp. salt 2 ½ tsp. black pepper 5 tsp. paprika 1 qt. buttermilk as needed, vegetable oil for fryingBarbecue Dipping Sauce: 3 cups chopped Spanish Sweets 2 Tbsp. minced garlic 6 Tbsp. olive oil 6 cups tomato sauce ½ cup beer ½ cup cider vinegar ½ cup brown sugar 2 Tbsp. Worcestershire Sauce 2 tsp. crushed red pepper flakes 2 tsp. black pepper DIRECTIONS:Peel onions. Slice off top ½ inch of each onion. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.