Onion Rings

    Onion Rings

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    Onion rings are a sort of food in which large white onions are cut into rings, then coated in a batter and/or bread crumbs before being deep fried and served with a dipping sauce such as ketchup, barbecue sauce, or mayonnaise.
    Most of us see this as an alternative to French fries at pubs, bars, and fast food restaurants, but do you know where it came from?


    Onion rings evolved from Ancient Roman fritters and 16th century tempura, in which various ingredients are breaded and deep fried in oil.
    The earliest mention of a comparable dish was in Mrs. Rorer's New Cook Book in 1902, where onions rings were deep fried but not dredged.
    The dredging version then appeared in The Boston Cooking School Cook Book in 1906.
    It did not become popular again until the 1960s, when the restaurant A&W promoted it by adding it on their menu.