Onion Rings

The recipe is so simple: Onions + Batter. But what emerges from the deep fryer is a dish infinitely more delicious than the sum of its parts. I'm talking about onion rings, those golden hoops of goodness which lately I can't seem to get enough of. Although my affinity for onion rings is strong, it is nothing but a crush compared to The Pope's certifiable obsession. I remember one particular midnight meal at Camellia Grill a decade or so ago. After waiting 30 minutes for a seat at the counter, The Pope refused to order and stormed out after Sleepy told him that onion rings were no longer on the menu. That, my friends, is a man who sticks to his principles.

Onion rings come in all forms: thinly sliced or huge loops; dusted in a little flour or coated in a thick batter; spiced up with cayenne or simply sprinkled with salt. My absolute favorite are the huge baskets of shaved onions served at Mahony's, which are incredibly light and greaseless. The shoestrings served at Charlie's Steakhouse have withstood the test of time, as have the crunchy coated rings at Mandina's. Though the coating is thicker than I am accustom to, I am also a fan of the puffy rings served in a stack at The American Sector.

So many onion rings, yet my craving still has not been satisfied. Let's hear about some of your favorites in the comments.