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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!