The Secret Ingredient Used In This Recipe For Onion Rings From The 19th Century Is Absolutely Delicious!

Onion rings are a form of appetizer or side dish commonly found in the United States, Canada, United Kingdom, Ireland, Australia, New Zealand, and some parts of Asia and Continental Europe.

They generally consist of a cross-sectional “ring” of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. Onion rings are sometimes accompanied by condiments including ketchup, mayonnaise or other sauces.

Whole onion rings make for better presentation through a variety of sizes, while those made from a paste offer quantity through consistent size. Consumers of whole onion rings run the risk of pulling the onion out of the batter if they fail to cut it all the way through with their teeth; onion rings made of onion paste break apart easily, while oil absorbency diminishes the onion taste.

When you think of onion rings, you probably don’t imagine them as a 19th century dish; yet that’s just what they are!

This recipe for onion rings with a twist dates back to 1801, and is from John Mollard’s cookbook, “The Art Of Cookery Made Easy And Refined.” The recipe suggests cutting onions into 1/2″ rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep frying them in “boiling” lard. It further suggests serving them with a sauce made of melted butter and mustard.

Check out the video from Jas. Townsend and Son, Inc., and see how easy it is to make this diner staple!

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