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Tasty Onion Rings, Size Does Matter

For tasty rings, size matters

Here are some onion-ring tips from Pam Anderson, author of “ Perfect Recipe ” and other cookbooks.

Use the biggest onions you can find and cut them into very thick rings. Thick rings are easier to cut, and they taste better once they are fried.

Soaking onion rings in water (or buttermilk or beer) before they are dredged helps the flour coating adhere. The water-flour combination creates a rough, paste-like texture that helps the next coating adhere.

Coating the onion rings in bread crumbs gives them a crisp exterior and helps them brown quickly so they don't overcook. If they are coated only in batter, they will be messy and will soak up more oil.

Bread-crumb-coated onion rings can be made ahead. They hold beautifully in a 200-degree oven for at least a half-hour.

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