In our opinion, onion rings are the ultimate side. Keep your fries and your , folks — when we're in a restaurant, we're ordering these crispy, moist morsels of delicate, juicy onion and crunchy, salty batter. We're not the only ones, either.
People seriously love onion rings, and consumers have a lot to say about them. Research led by notes that crispiness, smoothness of the onion ring's batter, and flavor innovation are at the top of the list of what folks love. All of these factors are difficult to achieve at home, but seem effortless in a restaurant.
Restaurant chefs have nailed making onion rings, apparently achieving the perfect balance of batter, onion, and seasoning every time. These chefs have also discovered a few key secrets over the years that have largely been kept to restaurant kitchens. Essentially, they treat their onions and coatings very differently than people making onion rings at home do.
Well, why should they have all the fun? We decided to break into these kitchens (not literally, of course), and figure out exactly what these restaurant chefs have been hiding from us. Behold, the secrets of restaurant onion rings. It all starts with the biggest onions possible If you've ever before, you'll know how disappointing they can be to look at once they're finished.
This is usually because, instead of the jumbo-sized rings you get in restaurants, you usually end up with a collection of small hoops that deliver one or two bites maximum. Restaurant chefs avoid th.