Onion ring

Onion rings (also called a French fried onion ring)[1] is a form of appetizer or side dish in British and American cuisine. They generally consist of a cross-sectional "ring" of onion dipped in batter or bread crumbs 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 ring
Basket of onion rings
TypeEntree, side dish, snack dish
CourseHors d'oeuvre
Place of originUnited Kingdom
Main ingredientsOnions, batter or bread crumbs

Onion strings are a variant where the onion is cut vertically first, resulting in strips rather than circles.[2]

History

A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter including Parmesan cheese, and deep frying them in lard. It suggests serving them with a sauce of melted butter and mustard.[3]

Many recipes for deep-fried onion slices or rings are found starting in the early 20th century. There are various processes:

  • Onion ringlets
    Onion ringlets
  • Onion rings with dip sauce (Philippines)
    Onion rings with dip sauce (Philippines)

Food chemistry

The cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting bispropenyl disulfide, responsible for the slightly sweet taste of onion rings.[14]

See also

References
  1. "French Fried Onion Rings", The Big Apple, February 11, 2007
  2. Berkowitz, Roger; Doerfer, Jane (13 May 2003). The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts. Clarkson Potter/Ten Speed. p. 259. ISBN 978-0-7679-0691-3.
  3. Mollard, John (1802). The Art of Cookery Made Easy and Refined (second ed.). p. 152.
  4. Rorer, Sarah Tyson (1902). "Fried Onions". Mrs. Rorer's New Cook Book. Philadelphia: Arnold and Company. p. 404.
  5. Freshel, Mrs Maud Russell Lorraine Sharpe (1907). The Golden Rule Cook Book: Six Hundred Recipes for Meatless Dishes. Little, Brown. p. 125.
  6. "Recipes from Public Demonstrations: French Fried Onions". The Boston Cooking School Magazine. Vol. 6, no. 9. January 1916. p. 468.
  7. 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/
  8. Beeton, Isabella (1909). "German and Austrian Cookery: 3710.―Wiener Steaks". Mrs. Beeton's Book of Household Management (New ed.). London: Ward, Lock & Company. p. 1549.
  9. Middletown (New York) Daily Times, quoted in The Big Apple , 11 February 2007.
  10. "Queries and Answers: Fried Onion Rings". American Cookery; Formerly the Boston Cooking-school Magazine. Vol. 20, no. 6. January 1916. p. 468.
  11. Stevenson Memorial Cook Book. Sarah Hackett Stevenson Memorial Lodging House Association. 1919.
  12. Yeager, Albert Franklin; Schalk, Arthur Frederick; Bolley, Henry Luke; Waldron, Lawrence Root; Stevens, Orin Alva; Webster, Robert Lorenzo; Stoa, Theodore Ellinson (1922). North Dakota Pure Seed Law: Interpretations and Suggestions. Agricultural Experiment Station, North Dakota Agricultural College.
  13. Harris, Ethel Longley (1914). Wholesome Cooking, a Practical Book for a Practical Cook: Two Hundred Well-tested Recipes. Rand, McNally. p. 53.
  14. Schwarcz, Joe. "Why do onions make you cry when you cut them? And why are they sweet when you fry them?". McGill Office for Science and Society. Retrieved 2 August 2022.
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