Onion rings (also called French-fried onion rings)[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 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:
- no coating: 1902,[4] 1907;[5]
- dipped in milk or egg and coated in flour: 1902,[6] 1908,[7] 1909,[8] 1910,[9] 1916;[10]
- battered: 1919,[11] 1922;[12]
- breaded: 1914.[13]
-
Onion ringlets -
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
- Blooming onion – a whole onion that is cut into a flower shape that fans out
- Fried onions
- Funyuns – an onion-flavored, corn-based snack food, shaped like onion rings
- List of deep-fried foods
- List of hors d'oeuvre
- List of onion dishes
References
- ^ "French Fried Onion Rings", The Big Apple, February 11, 2007
- ^ 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.
- ^ Mollard, John (1802). The Art of Cookery Made Easy and Refined (second ed.). p. 152.
- ^ Rorer, Sarah Tyson (1902). "Fried Onions". Mrs. Rorer's New Cook Book. Philadelphia: Arnold and Company. p. 404.
- ^ Freshel, Mrs Maud Russell Lorraine Sharpe (1907). The Golden Rule Cook Book: Six Hundred Recipes for Meatless Dishes. Little, Brown. p. 125.
- ^ "Recipes from Public Demonstrations: French Fried Onions". The Boston Cooking School Magazine. Vol. 6, no. 9. January 1916. p. 468.
- ^ 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/
- ^ 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.
- ^ Middletown (New York) Daily Times, quoted in The Big Apple [1], 11 February 2007.
- ^ "Queries and Answers: Fried Onion Rings". American Cookery; Formerly the Boston Cooking-school Magazine. Vol. 20, no. 6. January 1916. p. 468.
- ^ Stevenson Memorial Cook Book. Sarah Hackett Stevenson Memorial Lodging House Association. 1919.
- ^ 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.
- ^ Harris, Ethel Longley (1914). Wholesome Cooking, a Practical Book for a Practical Cook: Two Hundred Well-tested Recipes. Rand, McNally. p. 53.
- ^ 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.
External links
Media related to Batter fried onion rings at Wikimedia Commons
| Onion cultivars | |||
|---|---|---|---|
| Onion species | |||
| Onion food | |||
| Garlic cultivars | |||
| Garlic species |
| ||
| Garlic food | |||
| Garlic and onion constituents | |||
| Related |
| ||
