Is NewspaperArchive Down?; French Fried Onion Rings

[Bapopik at AOL.COM]

Is NewspaperArchive down? I've been trying it for hours.
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I was going to re-check "french fried onion rings," supposedly invented at  
the Pig Stand restaurants in Texas.
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_http://www.barrypopik.com/index.php/texas/entry/french_fried_onion_rings/_ 
(http://www.barrypopik.com/index.php/texas/entry/french_fried_onion_rings/) 
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French Fried Onion Rings
 
French fried onion rings are said to have been invented at Texas’ Pig Stand  
restaurants (the first “drive in") in the 1920s. However, “French fried onions
”  are cited from at least 1910. 


_Wikipedia: Onion Rings_ (http://en.wikipedia.org/wiki/Onion_rings)   
Onion rings are a type of fast food commonly found in the United  States, 
Canada, and other places. Pig Stand restaurants claim credit for  inventing the 
onion ring in the 1920s. However other sources state that the  onion ring was 
developed in 1955, when Sam Quigley began the process of  perfecting his 
recipes for hand cut and hand breaded onion rings and sold a  limited number of them 
out of his Nebraska storefront. 

Onion rings are  cut onions that are sliced to present a ring profile (after 
punching out each  layer of the disc) which are battered and deep fried. 

(Oxford English  Dictionary) 
onion ring, a circular segment of an onion; such a  segment deep-fried in 
batter. 
1936 Restaurant Management June 412  French *onion rings. 

29 May 1910, New York Sun (New York Public  Library’s Susan Dwight Bliss 
collection, pg. 195): 
A novelty that  progressive New York restaurants are introducing with great 
appreciation from  their patrons is one that can be reproduced at home without 
difficulty—French  fried onions. In flavor and appearance they bear little 
relation to the usual  breakfast dish, and which, moreover, are possible to many 
to whom “for the  stomach’s sake” the others are impossible. The sweet 
Bermuda onion is used for  this new dainty. It is cut thin to resemble French fried 
potatoes. Before  cooking dredge with flour. Fry quickly in a wire basket in 
hot deep fat until  crisp, brown, and free of grease. Very 
delicious as an accompaniment for  beef steak, or, in fact, good with almost a
ny kind of red meat. 

5  January 1937, New York Herald Tribune, pg. 10, col. 7: 
ONION  RINGS—French fried onion rings, sweet and crisp, are selling in small 
bags for  ten cents. Nothing offers more honest delight for a cocktail munch 
tray. Or heat  them for a moment and serve over a thick broiled steak. No 
bother and they taste  like the French chef kind, dipped, crisp and glistening from 
a kettle of hot  fat. 

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