Cooking time: 1 hour
First make the onion salt by blitzing the onions and the salt together in a mini processor until suitably pulverised into a fine, salty dust.
Peel and slice the onions in half, and then into 1cm thick half moons. Separate the slices.
Make the batter, put the flour in a bowl and whisk in the cider until it’s thick and smooth. Season and leave to rest for 30 mins.
Heat the vegetable oil in a deep fat fryer to 180C – be mindful that it’s incredibly scorchio so don’t go sticking any delicate appendages in there. Remember, if you burn those fingers, you won’t be able to continue with the next step, which is…
Season the flour for dusting the onions.
Toss the onions in the flour, then coat in the cider batter before dropping into the hot oil. Work in small batches.
When golden and crisp, remove and drain on kitchen paper before sprinkling with the onion salt.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.