Onion rings are rings of sliced onion that have been dipped in either batter or bread crumbs, and then deep fried. Although whole onion rings, using actual onion, are often better, onion paste is sometimes used commercially to create rings of a more uniform size. They are frequently served as either an appetiser or as a side dish.
The earliest known recipes for onion rings is quite recent, with one, that involved dipping onions in milk, dredging them in flour and then deep frying them, dating back to 1933, and perhaps another - which did not claim to be the originator of the idea - dating to 1910. They could therefore be older, and there is a similar recipe in a cookbook from 1802.
The batter itself can be adjusted and other ingredients added. Beer-battered onion rings are a popular variant in the UK.
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