Want to take your burger to the next level? Onion rings my friend. Onion rings, a runny egg and some home made BBQ sauce if you’re feeling particularly gourmet.
Taste and texture: These are the onion rings of your childhood, old school style, long before you discovered beer batter, and big strands of sweet Vidalia onions. The interior is onion mush, the exterior a crisp light breading. I find that mush/crisp mix more appealing than big battered greasy rings, where the onion slithers out of the shell, escaping for freedom.
Cooking: I air fried this and the result was perfection. The packaging also indicates the deep fryer and oven will work well too.
Verdict: I’m a fan of these, but I’m particularly drawn to the reformed onion rings, rather than the big fancy ‘real’ onion rings. The $2.50 price for a huge sack of the things seals the deal for me.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!