Pub-Style Onion Rings With Apple Cider Fondue

Instructions

Beer-Battered Onion Rings:

1. Peel and cut the onions crosswise into ½-inch thick slices. Separate into rings, place into a large mixing bowl, and toss with 4 tablespoons of cornstarch. Set aside.
2. In a medium mixing bowl, whisk together flour, remaining 2 tablespoons cornstarch, sugar, baking powder, and paprika, pepper and salt, leaving a small well in the center.
3. In a small bowl, whisk together beer and eggs. Whisk the wet mixture into the dry until just combined. Cover, and allow to chill for 20 to 30 minutes in the refrigerator.
4. Set the deep fryer to 375° F, or set a large pot over medium-high heat with 3 inches of peanut oil and bring to 375° F.
5. Remove the beer batter from the refrigerator, and set the fry station in the following order: onion rings, batter, empty plate, fryer, and lastly, a paper towel-lined rack.
6. Working in batches, take the cornstarch-coated onion rings, dip them in beer batter, allow any excess batter to drip onto the empty plate, and transfer to the hot oil. Cook for 2 to 3 minutes or until golden brown.
7. Transfer to the paper towel–lined rack to drain excess oil, and sprinkle with fine sea salt.
8. Serve with the Apple Cider Fondue.

Apple Cider Fondue:

1. Rub the inside of a cast-iron skillet or fondue pot with garlic. Discard the garlic.
2. Combine the cheeses, cider, and cornstarch into the skillet over medium heat. Stir occasionally until all the cheeses start to melt, about 5 minutes.
3. Reduce the heat to low, and stir in the white pepper and nutmeg. Continue cooking for another 5 minutes, or until creamy and smooth. Salt, and serve immediately with the Beer-Battered Onion Rings.