Onion ring

Onion strings are a variant where the onion is cut vertically first, resulting in strips rather than circles. When cut into wedges, often using sweet onions, they may be known as onion chips.

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.

When battered, the batter may be seasoned.