My first memory of onion rings was at a restaurant (chain) in Neutral Bay, Tony Romas.
Yes, the world famous Tony Romas had two outlets in Sydney before they shut at the Big Bear in Neutral Bay 20 years ago and then again in the city, around ten years ago.
My parents took us probably a dozen times, primarily for the onion rings and ribs, though just as equally because it was one of those restaurants that encouraged kids to draw on their paper placemat. It was a win-win for parents and kids alike.
When I was around 14, my mother bought a portable deep fryer and I remember cooking onion rings for several Sunday-evenings in a row, just before returning to boarding school for the week.
Served with steak, ribs, fried chicken, pork or whatever, these rings are magic and unquestionably worth the effort. Just make sure you go slow when dropping the onion rings into the boiling oil.
I learned that lesson the hard way.
P.S. When Nat and I were in Hawaii last year, we ate twice at Tony Romas and unless you are mad, you should make the trek as well. It is the best!
8 onions, thinly sliced into rings (I’d allow 2 for each person or more!)
Milk to cover
4 egg yolks
- Soak the onions in the milk for at least 20 minutes.
- Add the yolk to the onions/milk, stir to combine and discard all liquid.
- Toss onion in flour to coat, shaking off excess.
- Heat oil in deep fryer, large, heavy saucepan or wok to 190c. This temperature should turn a cube of bread golden in 30 seconds.
- Fry the onions in batches; this should take a minute or two up to 3 minutes depending on how you like them.