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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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8-11-2006 @3:51PM Kate said... Well done on the porn selection today! Well done indeed. That makes me salivate. I'm a big fan of this thinner, crispier batter coating, but I also like the 'unattractive bricks' you describe. I don't mind admitting that a Tona Roma Loaf of Fries was something I indulged in many o'time in recent years.
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8-11-2006 @3:52PM Buck Q. Fitch said... Disagree - I LOVE the bricks
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8-11-2006 @9:38PM Hoolie said... I'm a firm believer in perfectly beer battered onion rings myself.
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8-12-2006 @4:28PM Belle said... For me, onion rings are about the deep fried smell and the onion - the thicker and juicier the onion is, the better. I love this pic, because usually I peel away the batter. Something thin and crumbly like this gets eaten, all of it, around here!
(But strangely enough, I've eaten a few "bricks" that were quite nice, too.)
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