Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep and Styling by Chef Suzie Gornish

Someone in my house (it may be a nine-year-old someone) is on an onion ring kick, so when I was thinking about fun finger-food ideas, this came to mind.

SERVES 10

• 3 large onions, cut into thick rings and separated
• 2 lbs (910 g) ground beef
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 cup flour
• 3 eggs, beaten, mixed with 2 Tbsp teriyaki sauce
• fine panko crumbs, for dredging
• oil, for frying

Combine beef, shallots, garlic, salt, and pepper. Carefully press meat mixture into the onion slices to fill them. Dredge in flour, then in egg mixture, then in panko.

Heat 2 inches (5 cm) of oil in a large pot and fry in batches until fully cooked, about 5–7 minutes.

These can be frozen and reheated in a single layer in a 400°F (200°C) oven.

(Originally featured in Family Table, Issue 833)