It seems like onion rings sell based on smell alone in steakhouses and other restaurants. Too often, they are served in unattractive bricks of onion shreds or have at least three times as much batter than onion per ring. A good onion ring has to - first and foremost - be a ring, and it should be one with a good ratio of onion to batter. Anne, of Anne's Food, has captured what appear to be perfect onion rings. She notes that she would have liked a thicker coating of batter, but the batch in this particular photo looks just right. Another tip for making good onion rings is to use sweet onions, which add a milder flavor and are especially good if you like to add spices to your batter.
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