I'm searching for the perfect onion ring recipe; every time I make them at home I find myself ending up with an almost naked fried onion. The little bit of batter that sticks is usually great; but I would like to have onion rings that actually have the onion inside of a crispy ring of batter.
I noticed that the batter seems to just slide off the onion, and when i double dip them, first into a wet batter, then into a dry crunchy crust (panko, for example). The panko will gunk up to the point where I can't get it to stick to the onion anymore. Any ideas?