How to cook the perfect onion rings — theguardian.com

The least celebrated of the classic fast food side orders, an optional extra where chips are the mandatory pairing, onion rings rarely get the love they deserve. This may be because they are so often done badly, with greasy, flabby batter that releases its filling in one soggy chunk, or it may be because, in this country at least, 45 years since Listerine appeared on our shelves, we remain slightly suspicious of the onion and its alliaceous ilk.

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