Well tonight I am going to get some decent onion rings again from Burger King. And of course some pretty delicious sandwiches to go with them. Here is the menu for tonight:
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Do they really look like that?
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I went to BK Friday. I was desperate. My pitiful whopper junior was ice cold, and the overabundance of mayonnaise made a mess of everything.
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The fork and knife are for my sympathies. I used to love, love, love BK, about 40 years ago.
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I dunno’. I worked at BK very briefly (like a month or two) when I was in high school in the 80s and both their fries and onion rings were pretty awful. I recall I liked the burgers–I’ve always disliked mayo, so no whoppers for me–but it’s been at least 2 decades since I’ve been to a BK 
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The onion rings from BK are nasty. An onion ring should have discernible onion inside a fried batter shell. The BK onion ring along with almost every fast food version is made of a slurry of onion seasoned mash that’s injection molded into a roundish shape and fried. If your primary consideration is a fried crunchy exterior, I guess it’s edible but it in no way is good eats.
That other picture from the OP aren’t onion rings. That’s baked onion. Nothing wrong with that. But not an onion ring.
I do like a whopper and think that a burger is made better with mayo. Fat on top of a fatty meat patty is a thing of beauty to me.
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Well, we’ll just have to agree to disagree on the mayo issue. I have it in the house and I prepare dishes for others that include it, but I have had a strong aversion to the stuff since childhood (I come from a mixed family–mom loves the stuff, dad couldn’t stand it to even touch his food).
But you’re right about FF onion rings. My experience with BK is they were more flabby than crispy. There’s a pub near me that has the perfect rings–full, intact onions in a hot crispy (but not too crunchy) crust. Of course they make them on-site and charge a little extra.
And agreed as well that baked onions can be tasty, but they are not onion rings. As a quick side I’ll sometimes slice potatoes and onions and bake them with OO, s&p and whatever other seasoning strikes me at the time–quick and tasty, but not fries and onion rings.
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I want my onion rings to be made from slices of onions. BK’s are not. Sadly, however, I think they’re the only fast-food chain that offers “onion rings.” I’m always happy when I find real onion rings on the menu in a restaurant.
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I saw a recipe in Cooks Illustrated that I tried once. They were very good (“fried” in the oven) but a PITA–I think there were 4 steps before cooking to properly prep and coat the onions. Given the prep and cleanup time I never made them again. I’ll just savor the occasion when I get to the local spot and let them do all the prep and cleanup.
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That’s why God invented restaurants. 
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My last 3 visits to Burger King, over the past 18 months, in London, Ontario, have been regrettable. A Whopper Jr and a Whopper at a location that has been in business over 30 years, and a breakfast sandwich at a newly opened location.
If I need a drive-thru burger or chicken sandwich, I’m heading to McD’s, Wendy’s or Harvey’s (a Cdn chain). Out of those 3, only Harvey’s sells onion rings but I rarely order them.
A&W also has onion rings in Canada. I will stop there some time. We have a couple new drive thru locations in London. https://web.aw.ca/en/our-menu/sides/onion-rings
They’re fried in Canola & Palm oil, if anyone cares.
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After much reading, I was inspired to make onion rings for the first time in years. I had some leftover pancake batter from breakfast the other day and I thought it would make an adequate substitute. It most definitely did NOT. I have no idea what I was thinking, other than using the leftover pancake batter would save me the time of making a really suitable batter. It did save me time. It was terrible, though. It was too sweet, and didn’t fry up well, either, soaking up so much oil that the rings were greasy gut bombs. What a disaster.
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Well if you hadn’t tried, you’d never know 
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I had an ad lib batter disaster recently, but with scallops. I completely relate. I don’t throw out much food, but I threw that out.
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Yes, I’ve been making a concerted effort to not waste food. But I must admit I can’t think of an alternative use for pancake batter (and experience tells me putting it in the fridge for more pancakes the next day doesn’t work so well).
I’d be more bummed if I had a disaster with scallops than onions 
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It was a small amount of batter I whipped up, rather than leftover pancake batter! I don’t really make pancakes these days. I order crepes once in a while, and I make zucchini fritters, that’s about it!
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Too many syllables for a silicone product!
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Two problems. First pancake batter is too thick. But you could have thinned by 1/3 to 1/2 to get the right consistency. Second issue there’s no way to fix, but if the batter had been sitting around for a day there would have been gluten development which is no good for something you want to fry quickly. Ideally the batter is made just before use to minimize gluten.
Yup no thanks ! I would rather eat natural fat that nature made. Ingredients = fat from animals. That’s it.
" Polydimethylsiloxane, also known as dimethylpolysiloxane or dimethicone, is a silicone polymer with a wide variety of uses, from cosmetics to industrial lubrication. "
Anyway as for the BK onion rings… yes I agree not the best, but tasty and probably bad for health. I have exceptions. I prefer White Castle or Nathan’s. And where I live there are no natural real onion rings available at restaurants. I would have to make them myself. Which I may do soon.
You could make all the pancakes that the batter allows, and freeze the rest between sheets of waxed paper. I’ve done this a couple of times and they hold up quite well. Pop then in the toaster to reheat.
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