Onion ring

An onion ring, 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

History

A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter, adding Parmesan cheese, and deep frying them in lard. It suggests serving them with a sauce of melted butter and mustard.[2]

Recipes for and references to deep-fried battered onion slices or rings are found across the 20th century: one in Middletown, New York in 1910;[3] another in a 1933 advertisement for Crisco.[4]

Various restaurants claimed to have invented onion rings, including the Kirby's Pig Stand restaurant chain, founded in Oak Cliff, Texas in the early 1920s.[5]

  • 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.[6]

See also

References
  1. "French Fried Onion Rings", The Big Apple, February 11, 2007
  2. Mollard, John (1802). The Art of Cookery Made Easy and Refined (second ed.). p. 152.
  3. Middletown (New York) Daily Times, quoted in The Big Apple , 11 February 2007.
  4. "Crisco Advertisement". The New York Times Magazine. 6 November 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."
  5. "Oak Cliff Trivia". OakCliff.com. Retrieved 25 October 2010.
  6. 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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