Description
The beauty of baked onion rings lies in their simplicity and versatility. By using your oven instead of a deep fryer, you’ll create golden, crunchy rings with significantly less oil while maintaining that irresistible texture we all crave. This cooking method allows the natural sweetness of the onions to shine through while creating a satisfying crunch that rivals any restaurant version.
Ingredients
Base Ingredients:
- 2 large sweet onions (Vidalia or yellow onions work beautifully)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup regular breadcrumbs
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For Cooking:
- 2 tablespoons olive oil or cooking spray
- 2 tablespoons buttermilk (for extra tang)
Substitution Options:
- Gluten-free flour and gluten-free breadcrumbs for celiac-friendly version
- Crushed cornflakes or crushed crackers instead of breadcrumbs
- Plant-based milk and flax eggs for vegan adaptation
- Almond flour for low-carb option
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Lightly spray with cooking oil or brush with olive oil. Set up three shallow dishes for your breading station: flour mixture in the first, beaten eggs with buttermilk in the second, and seasoned breadcrumb mixture in the third.
Cut onions into 1/2-inch thick slices and gently separate into individual rings. Discard the smallest inner rings or save them for other cooking projects. Pat the rings dry with paper towels – this step is crucial for achieving maximum crispiness.
Mix flour with half the salt and pepper in your first dish. In the second dish, whisk eggs with buttermilk until smooth. Combine both types of breadcrumbs with remaining seasonings in the third dish, mixing thoroughly to distribute flavors evenly.
Working with one ring at a time, dredge each piece in seasoned flour, ensuring complete coverage. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture. For extra crunch, double-dip by repeating the egg and breadcrumb steps.
Place breaded rings on prepared baking sheets, ensuring they don’t overlap. Lightly spray or brush the tops with olive oil – this creates the golden color and crispy texture we’re after.
Bake for 12-15 minutes, then carefully flip each ring and bake another 10-15 minutes until golden brown and crispy. Look for a deep golden color and listen for a slight sizzling sound when they’re done.
Nutrition
- Calories: 180-200
- Sodium: 320mg
- Fat: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g