| 词条 | Onion ring | ||
| 释义 |
| name = Onion ring | image = OnionRings.JPG | image_size = 250px | caption = A basket of onion rings | alternate_name = | country = United States | region = | creator = | course = Hors d'oeuvre | type = entree, side dish, snack dish | served = warm to hot | main_ingredient = Onions, batter or bread crumbs | variations = | calories = | other = }} Onion rings are a form of appetizer or side dish commonly found in the United States, Canada, United Kingdom, Ireland, Australia, New Zealand, South Africa and some parts of Asia, Continental Europe, and Latin America. 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. While typically served as a side dish, onion rings can also be eaten on their own. Like other cooked onion dishes, the cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting bispropenyl disulfide, responsible for the slightly sweet taste of onion rings. HistoryThe exact origins of the onion ring are unknown, but in 1933 a recipe for deep-fried onion rings that are dipped in milk then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine.[1] A recipe for French Fried Onions may have appeared in the Middletown, New York Daily Times on 13 January 1910. It does not claim to be the originator of the recipe.[2] One claimant to the invention of the onion ring is the Kirbys Pig Stand restaurant chain, founded in Oak Cliff, Texas, in the early 1920s. The once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of Texas toast.[3] John Mollard's 1802 cookbook "The Art of Cookery Made Easy and Refined" (page 152) includes a recipe called "Fried Onions with Parmesan Cheese." 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.[4] See also{{portal|Food}}
References{{cookbook|Onion Rings}}{{Commons category|Onion rings}}1. ^{{Cite news | title = Crisco Advertisement | newspaper = The New York Times Magazine | pages = SM18 | date = November 6, 1933 | url = http://select.nytimes.com/gst/abstract.html?res=FA0B11FA3C5516738DDDAC0894D9415B838FF1D3 | postscript = {{inconsistent citations}} }} "Cut large onions into slices about ¼ inch thick. Separate slices into rings. Dip rings into milk. dredge with flour. … Fry onion rings until brown." {{Allium}}{{Deep frying foods}}2. ^The Big Apple. , February 11, 2007. 3. ^{{cite web |publisher=OakCliff.com |title=Oak Cliff Trivia |url=http://www.oakcliff.com/oak_cliff_trivia.htm |accessdate=October 25, 2010}} 4. ^Google Books. https://books.google.com/books?id=3nEEAAAAYAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q=fried%20onions&f=false 8 : Fast food|American cuisine|Canadian cuisine|Onion-based foods|Appetizers|Deep fried foods|Vegetable dishes|Cuisine of the Southern United States |
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