Onions are on my permitted list of foods and they are prepared for the
table in many ways. The best way that I know of has been given the name
of French-fried onions. I first ate onions in this form at the famous
Grove Park Inn, Asheville, North Carolina, and have since introduced
the dish on dining cars and into many private homes.
Take a Bermuda onion—any other large onion would do—cut it into slices
through the rings so that each slice will be made up of a large number
of whole rings. Then break the slices up into separate rings, drop
these into a thin batter and fry them as you fry French-fried potatoes.
Each ring looks like a little doughnut. I find that the dish is
universally praised.
May I add a word in regard to radishes, of which I am very fond. The
long White Icicle radish is, in my judgment, the best variety and I
have found that butter added to the salt makes the radish a little more
palatable.