Arriving neatly-stacked as a row of rings, these greasy-good Vidalia’s are my personal standard at which all onion rings should live up to. I know, the man who dines out for a living thinks the VARSITY has the best rings? I do. The batter has the lightness of tempura but the saltiness you’d find from deep frying in the South, making the outside skinny, crisp and gentle enough to flake-off at times. The onion tastes sweet, as if they’ve been sautéed before getting dumped in the fryer, and could actually stand on their own, battered or not.