On June 22nd, National Onion Rings Day recognizes a batter-dipped, deep-fried bite of deliciousness that runs rings around other appetizers.

Also found in Canada, the United Kingdom, Ireland, Australia, and some parts of Asia, onion rings exact origin are unknown.

• A recipe called “Fried Onions with Parmesan Cheese” is included in John Mollard’s 1802 cookbook The Art of Cookery Made Easy and Refined. Within the recipe, it suggests cutting onions into 1/2 inch rings, dipping them into a batter made of flour, cream, salt, pepper, and Parmesan cheese then deep-frying them in boiling lard. It also recommends serving them with a sauce made of melted butter and mustard.
• Some believe that a recipe for French Fried Onions (not claiming to be the originator of the recipe) appeared in the Middletown, NY Daily Times on January 13, 1910.
• The Pig Stand restaurant chain, established in Oak Cliff, Texas in the early 1920s, is one of the claimants to the onion rings invention.
• A recipe for deep-fried onion rings dipped in milk then dredged in flour appeared in a 1933 Crisco advertisement in The New York Times Magazine.  
• In the 1960s, the A&W restaurant is credited with popularizing the onion rings in fast food restaurants.

Many agree onion rings taste best hot from the fryer. Whether you dip them in a sauce or not is up to you. There are plenty to choose from these days, too. Sweet, spicy, salt and vinegar, and everything in between.