Onion ring

Onion rings (also called French-fried onion rings)"French Fried Onion Rings", The Big Apple, February 11, 2007 generally consist of a cross-sectional "ring" of onion dipped in batter or breadcrumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves.

Onion strings are a variant where the onion is cut vertically first, resulting in strips rather than circles. When cut into wedges, often using sweet onions, they may be known as onion chips.

History The earliest recipe for onion rings dates back to 1802, when British food writer John Mollard published The Art of Cookery Made Easy and Refined. It called for cutting onions into slices, dipping them into a batter including Parmesan cheese, and deep-frying them in lard. The recipe also suggested serving them with a sauce of melted butter and mustard.

Many recipes for deep-fried onion slices or rings are found starting in the early 20th century. There are various processes: No coating: 1902, 1907; Dipped in milk or egg and coated in flour: 1902, 1908,Fort Wayne (Indiana) Sentinel, 20 June 1908, p. 15 col 3, cited in Barry Popik, "The Big Apple", February 11, 2007, https://www.barrypopik.com/index.php/new_york_city/entry/french_fried_onion_rings/ 1909, 1910,Middletown (New York) Daily Times, quoted in The Big Apple , 11 February 2007. 1916; Battered: 1919, 1922; Breaded: 1914.

When battered, the batter may be seasoned.

Food chemistry The cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting in bispropenyl disulfide, responsible for the slightly sweet taste of onion rings.

Onion ring

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