Well, we can think about this in two parts; one for a cold and one for some serious munchies. I usually never indulge in such recipes, but my colleague swears by both.

Let’s start with the beer and onions cold recipe. This is a simple recipe involving some white onions, a nice hot beer and a warm hoodie. Warm some 6% lager to an even steam, but don’t boil! Boiling will destroy the alcohol content. Put a half a white onion in the hot beer and let simmer for a couple of minutes. Drink fast. Eat the onions. They should still be rather crisp when you cram them down your throat. Do this at about 8:00PM. Rub a little Tiger balm under your nose and on your chest. It’ not exactly “love potion 69″, but it will get you back on track.

The beer and onions fry is something I have seriously refined over the years. I really don’t like fried food unless the crisp gives some serious value to the dish. If you do not have a fry daddy or have gas heat, please don’t attempt this. Basically, you create a delicious batter from some great tasting lager beer. Plunge the onions in!

1 1/3 cup Bisquick
1 teaspoon Kosher salt
2 tablespoons prepared horseradish
2 large white onions, sliced about 1/2 inch thick..oh yeah!
1/4 teaspoon crushed black pepper
1 tablespoon vegetable oil
2 egg yolks
3/4 cup Sierra Nevada pale ale

Mix all the ingredients except the beer together. Whip it smooth. Fold the beer into the mixture. Set in the fridge for about 3 hours. Bring the batter out and soak the onions. Bring the oil up to about 380 degrees. Add a hand ful at a time so you don’t bring the temp of the oil down to much. You can fit about one order per handful. Garnish with parsley, ketchup and a dash of cayenne pepper.

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