8 thin slices bacon
4 large sharp onion slices
1 dash Worcestershire sauce
1/2 teaspoon dry mustard
1/3 teaspoon red wine vinegar
4 tablespoons butter, chilled and diced
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
16 green onion rings
Preheat the broiler.
Slice strips of bacon into 3-inch thick strips. Reserve 1 tablespoon bacon grease, and place the bacon into a large, deep skillet. Cook over medium heat until evenly brown. Drain grease, and paper towels to conserve grease. Add onion and stove (over medium heat) cook, stirring constantly, until onions are soft; about 7 minutes.
Cut the rings in the pepper and garlic butter. Remove rings from skillet and place rings in a medium bowl. Add Worcestershire sauce, parsley and lemon slice to ring sauce and stir. Stirring well, mix sugar, vinegar, butter, lemon juice and flour. Pour mixture over either side of the rings.
Layer the bacon grease over a large piece of foil. Using a 2 ounce measuring spoon, remove rings and pieces of bacon. Smoke rings in oven approximately 1-3 minutes, or until tips are golden brown.
Sprinkle the thick marinade over the edges of the foil, and seal edges tightly. Season with mustard and red wine vinegar. Repeat with remaining rings. Sprinkle evenly with bacon grease.
Rub marinade over entire oven. Broil 20 minutes, broiling 10 minutes on each side.
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