Ordering onion rings is kind of like shopping at a thrift store. Its more unconventional than, say, ordering fries or heading to a retail outlet. Theres a wide range of quality in the product — it can be a delight or a disaster. And the actual history of what you get is up in the air.
It turns out that the roots of onion rings are as flimsy as, well, a poorly constructed onion ring. Several countries culinary histories include the concept of deep frying vegetables, so it gets a bit dicey (or, perhaps more appropriately, slice-y) when pinpointing an exact time and place for the dishs exact origin. No matter where or when they came from, we can at least agree that a well made onion ring is a gastronomic triumph, and we should be thankful for them. Read on to learn more about what we do know about onion rings true origins, plus some important factoids to consider about the crunchy-yet-greasy, salty-yet-sweet side.
History. A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter including Parmesan cheese, and deep-frying them in lard. It suggests 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 …
Onion rings are allegedly a British invention
The genesis of the onion ring is up for debate, though we do have a few clues based on historical texts. In the 1802 cookbook “The Art of Cookery Made Easy and Refined,” author John Mollard offers “ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman, and tradesman.” Among those requisite articles: “fried onions with Parmezan [sic] cheese.” So say what you want, haters: Onion rings are the food of nobles. In the recipe, Mollard walks the reader through more or less how an onion ring would be prepared today, though he adds a bit of finely grated cheese to the breading and fries them in lard.
Of course, Mollard wasnt the first person to pick up an onion and think to toss it in the fryer. The Indian snack pakora, in which vegetables (onions included) are coated in a chickpea flour batter and deep fried, dates back to at least the 16th century, according to The Hindustan Times. The dish also paved the way for tempura, as Spanish and Portuguese traders sailed from India to Japan.
What you dip them in might depend on where (and when) you live
An onion ring just isnt complete without at least one condiment. Onion ring founding father John Mollard even knew this, adding at the end of his 1802 recipe, “melted butter with a little mustard in it to be served in a sauce boat.” As delectable as that sounds, weve since moved on to another dipping sauce of choice. The combination of ketchup and mayonnaise is a popular concoction around the world, but it goes by many different names.
A Utah fast food chain dubbed it pink sauce before it became more widely known in the U.S. as fry sauce (via Atlas Obscura). In South America, it goes by salsa golf (via Food52). The U.K. calls it burger sauce, throwing in a squeeze of mustard and chopped pickles. Pour it over salad and call it Russian or Thousand Island dressing.
The Germans, however, with their Thomy-brand Rot Weiß, go full Willy Wonka. Translated into English as “Red White,” the product looks more like toothpaste than a condiment. It comes in a squeeze tube, and the ketchup and mayo come out in distinct, intertwined stripes. No doubt it goes great with onion rings or any other fried side, but Rot Weiß also sounds like a fantastic April Fools purchase.
Onion Rings! A History!
FAQ
How did onion rings originate?
Where did fried onions originate?
What is the origin of the onion?
Are onion rings British or American?
Who made the first onion ring?
It is still unknown who made the first onion ring, but the earliest recipe for this caloric side dish is found in John Molland’s 1802 cookbook titled The Art of Cookery Made Easy and Refined, where the recipe suggested that the rings should be fried with parmesan cheese.
What is an onion ring?
They generally consist of a cross-sectional “ring” of onion dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves. Onion strings are a variant where the onion is cut vertically first, resulting in strips rather than circles.
Where did onion ring recipes come from?
In India, for instance, merchants would often sell fried, battered onion strips as street food – a quick snack that people could munch on the go. As we discussed, historians have found examples of onion ring-like recipes that date back as far as 1802.
When did John Mollard make onion rings?
It was published in England in 1802. Surprisingly, Mollard’s early onion rings weren’t all that different from the fried snack we enjoy today! His recipe for “fried onions,” as he called them, involved dipping half-inch-thick onion slices in batter, frying them in lard, and serving them with a side of mustard-spiked melted butter.