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Onion ring

Deep-fried battered onion slices

Summary

Deep-fried battered onion slices

Field	Value
name	Onion ring
image	OnionRings.JPG
caption	Basket of onion rings
country	United Kingdom
course	Hors d'oeuvre
type	Entree, main dish, snack dish
main_ingredient	Onions, batter or bread crumbs

Onion rings (also called French-fried onion rings) generally consist of a cross-sectional "ring" of onion dipped in batter and/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.

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, 1909, 1910, 1916;
battered: 1919, 1922;
breaded: 1914. File:MahonysOnionRinglets.JPG|Onion ringlets File:Onionjf.JPG|Onion rings with dip sauce (Philippines)

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.

References

"French Fried Onion Rings", ''The Big Apple'', [http://www.barrypopik.com/index.php/new_york_city/entry/french_fried_onion_rings/ February 11, 2007]
(2003-05-13). "The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts". Clarkson Potter/Ten Speed.
Mollard, John. (1802). "The Art of Cookery Made Easy and Refined".
Rorer, Sarah Tyson. (1902). "Mrs. Rorer's New Cook Book". Arnold and Company.
Freshel, Mrs Maud Russell Lorraine Sharpe. (1907). "The Golden Rule Cook Book: Six Hundred Recipes for Meatless Dishes". Little, Brown.
(January 1916). "Recipes from Public Demonstrations: French Fried Onions".
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). "Mrs. Beeton's Book of Household Management". Ward, Lock & Company.
''Middletown (New York) Daily Times'', quoted in ''The Big Apple'' [http://www.barrypopik.com/index.php/new_york_city/entry/french_fried_onion_rings/], 11 February 2007.
(January 1916). "Queries and Answers: Fried Onion Rings".
(1919). "Stevenson Memorial Cook Book". Sarah Hackett Stevenson Memorial Lodging House Association.
(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.
"Why do onions make you cry when you cut them? And why are they sweet when you fry them?".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

fast-food onion-based-foods hors-d'oeuvres deep-fried-foods british-cuisine cuisine-of-the-southern-united-states american-vegetable-dishes fried-vegetables american-snack-foods canadian-cuisine cuisine-of-new-england

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