Onion ring

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Onion ring
OnionRings.JPG
A basket of onion rings
Type Hors d'oeuvre
Main ingredients
Onions, batter or bread crumbs
Cookbook:Onion ring  Onion ring

Onion rings are a form of hors d'oeuvre or side dish commonly found in the United States, Canada, United Kingdom, Ireland, Australia, and some parts of Asia. They generally consist of a cross-sectional "ring" of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. Whole onion rings make for better presentation through a variety of sizes, while those made from a paste offer quantity through consistent size. Consumers of whole onion rings run the risk of pulling the onion out of the batter if they fail to cut it all the way through with their teeth; onion rings made of onion paste break apart easily, while oil absorbency diminishes the onion taste. Onion rings are sometimes dipped into ketchup or spicy sauces.

History[edit]

The exact origins of the onion ring are unknown, but in 1933 a recipe for deep-fried onion rings that are dipped in milk then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine.[1]

A recipe for French Fried Onions may have appeared in the Middletown, NY Daily Times on 13 January 1910. It does not claim to be the originator of the recipe.[2]

One claimant to the invention of the onion ring is the Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s. The once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of Texas toast.[3]

The restaurant A&W is credited with popularizing the onion rings in fast food restaurants, introducing it to its menu in the 1960s.

John Mollard's 1802 cookbook "The Art of Cookery Made Easy and Refined" (page 152) includes a recipe called "Fried Onions with Parmezan Cheese." The recipe suggests cutting onions into 1/2" rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep frying them in "boiling" lard. It further suggests serving them with a sauce made of melted butter and mustard.[4]

See also[edit]

References[edit]

  1. ^ "Crisco Advertisement". The New York Times Magazine. November 6, 1933. pp. SM18  “Cut large onions into slices about ¼ inch thick. Separate slices into rings. Dip rings into milk. dredge with flour. … Fry onion rings until brown.”
  2. ^ The Big Apple. [1], February 11, 2007.
  3. ^ "Oak Cliff Trivia". OakCliff.com. Retrieved October 25, 2010. 
  4. ^ Google Books. http://books.google.com/books?id=3nEEAAAAYAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q=fried%20onions&f=false