With all of the experimenting that I have been doing with crispy baked vegetable fries lately, such as the eggplant parmesan fries and the portobello mushroom fries , I cannot believe that I did not think of using one of the most obvious vegetables, onions! I mean onion rings are so addictively good and they are the one upgrade that I pretty much always take if it is available when ordering out. My initial thought was to take the same recipe that I had been using for the other vegetables, where I dredge them in flour, dip them in egg and then coat them in panko bread crumbs, and although it worked and they tasted great, it was not all that easy to coat both the insides and outsides of the onion rings with just two eggs! I am all about easy recipes and the first recipe was just not easy enough so I put my thinking cap on and eventually I found myself thinking about fish and chips where the fish is dipped not in egg but in a batter and I had my solution! Using the batter it was super easy to coat the onions rings, the bread crumbs stayed on and the baked onions rings tasted fantastic! Now I can enjoy onion rings whenever I want at home!
I served the onion rings with both ketchup and chipotle mayonnaise for dipping.
Given that the batter is just a mixture of flour, a liquid and an egg, the next time I make these I am going to use beer for the liquid and they will be beer battered crispy baked onion rings!
Crispy Baked Onion Rings
Healthy, crispy baked onion rings that are so addictively good and super easy to make!
ingredients
- 2 large onions, sliced thickly
- 1/2 cup flour
- 1/2 cup buttermilk, milk or beer
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 teaspoon creole seasoning
- salt and pepper to taste
directions
- Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
- Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
- Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 12-16 minutes.
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Jocelyn + Cathy says
November 7, 2012 at 10:59 pmThese look so delicious!! Can't wait to see those beer-battered onion rings 😀
Jennifer says
November 7, 2012 at 11:18 pmMy youngest son will be so thrilled!
Rachel (TwoHealthyPlates.com) says
November 8, 2012 at 12:10 amOooo healthier onion rings – I could get used to that. They look great! and ketchup is a must =)
Anonymous says
November 8, 2012 at 12:40 amGreat Idea! These look simply scrumptious! Can't wait to try with both beer and then try with the buttermilk. What type of beer would work best?
Anonymous says
November 8, 2012 at 12:45 amYipeee….onion rings without all the fat! I just accepted they were permanently off my dietary list. Can't wait to try them!
Lucia from Madison says
November 8, 2012 at 12:47 amCongratulations! You have just helped me make my husband very happy. Thank you!
rancholyn says
November 8, 2012 at 1:00 amLove your creative ideas….this looks like a winner! Thannks
Jerry | Simply Good Eating says
November 8, 2012 at 2:12 amI like how you opted for baking the onion rings. Beer batter would definitely make these taste good too.
SreeBindu says
November 8, 2012 at 2:17 amde-li-cious 🙂
xx
little kitchie says
November 8, 2012 at 3:50 amthank you so much for posting this recipe! i have tried several recipes for baked onion rings but haven't been quite satisfied. i will definitely be trying this method next! they look beautiful! thanks for sharing!
Fuat Gencal says
November 8, 2012 at 6:22 amGünaydın, ellerinize sağlık. Çok leziz ve iştah açıcı görünüyor.
Saygılar.
manu says
November 8, 2012 at 8:06 amOhhh it looks like Giotto's circle…just perfect!
Have a nice day
Tim & Dan says
November 8, 2012 at 9:17 amlooks delicious!
http://www.hungryhk.blogspot.com/
Kevin says
November 8, 2012 at 11:10 amAnonymous: I was thinking about Guinness but really you could not go wrong with a beer that you enjoy drinking.
Joanne says
November 8, 2012 at 11:25 amI've been on a frozen onion ring kick lately but homemade is always the right way to go! These look great.
Anonymous says
November 8, 2012 at 1:49 pmLooking good Kev
anniebakes says
November 8, 2012 at 3:30 pmgreat stuff kevin!! I love baked onion rings, anne
swati says
November 8, 2012 at 3:34 pmthey look great, can't wait to try them out.
belleau kitchen says
November 8, 2012 at 9:14 pmstunning Kevin… simply beautiful!
Wild bird seed says
November 9, 2012 at 11:03 amThis is an ideal snack idea for tea time. It looks crispy and delicious. I would definitely try it.
Lauren PartTimeHouseWife says
November 9, 2012 at 11:51 amAwesome!!! I love pankoing and baking everything! Such a less fat-filled way of enjoying all the good stuff! Good idea on the batter!
Maureen says
November 9, 2012 at 10:56 pmI've never baked an onion ring but I fry them frequently. I love the baked idea and will try these this weekend.
Dara @how_to_eat says
November 10, 2012 at 3:11 pmHealthy and crispy baked onion rings?? AMAZING! Can't wait to try!
Anonymous says
November 13, 2012 at 1:39 amThese were really really really good! I'm going to try it with zucchini sticks. Thanks for sharing all your recipes!
SaraGezelius says
November 14, 2012 at 5:50 pmThat looks soooo good! I can't wait to try this! Yummy yummy! I made your mushroom fries too, they were divine!
Best,
Sara from Sweden
http://saraforsoker.blogspot.se/
Hydraulic Jack says
November 15, 2012 at 7:01 amIt has uncommon look and perfect for the Christmas season.
Anonymous says
November 18, 2012 at 3:58 amGreat idea – I love onion rings, but hesitate to try deep frying fo justone person. I'm so pleased with this idea.
Thanks so much it's a delightful website!
Tim says
November 23, 2012 at 6:00 amI tried these this evening, and they turned out amazingly well! Super crunchy, and light. I used beer instead of the buttermilk, and found I needed to add more flour to the batter – it was too thin. Also, you never linked to the Creole spice you mentioned.
Christian Rene Friborg says
November 23, 2012 at 7:39 amHealthy and delicious way to cook onion rings! My ultimate favorite!
Greg says
November 27, 2012 at 11:25 pmI just made these using miller genuine Draft. I didn't have large onions so I used smaller ones, they didn't dredge or coat very well. I also didn't have breadcrumbs but I had stale croutons so I ground them up and those worked ok. Overall great recipie
Chris says
December 11, 2012 at 12:55 amYummy! Made these for dinner tonight, with fried chicken, ironically enough. ; ) Definitely, a labor of love. I had to increase the time by at least five minutes for my toaster oven. Your pics were a good guide for doneness, visually.
Luxury Mini Coach Hire says
January 3, 2013 at 6:39 amAnother fried delight! Should be amazing with roasted chicken!
FareTheeWell says
January 6, 2013 at 1:55 pmI had a lot of trouble getting the breadcrumbs to stick. Do you have any tips for that? Maybe my panko breadcrumbs were too heavy/dense? Still tasted great though.
Andrea Zenner says
January 14, 2013 at 1:11 amI made these tonight and I used beer, good, dark beer. It was a little tricky getting the panko to stick but I figured that out. They were delicious! And to my amazement you can taste the beer!
Kevin says
January 18, 2013 at 2:05 pmFareTheeWell: Make sure that the onion rings are covered in the batter, place in the panko bread crumbs and cover with crumbs and they should easily stick to the onion rings.
Matthew & April says
January 28, 2013 at 3:19 pmThese were AMAZING! Thank you, thank you! Have you ever tried this method to make fish for fish & chips?
Anonymous says
February 12, 2013 at 1:37 amMade these with beer and they turned out wonderfully. Can't wait to make them again.
Alice says
March 23, 2013 at 11:49 pmthis looks so good! can't wait to try this.
Anonymous says
May 9, 2013 at 11:30 pmGot them in the oven now…they smell AMAZING!!!
Thanks so much for a great recipe. I used egg beaters and beer…fingers crossed!
Anonymous says
June 19, 2013 at 9:25 pmThese were great! Thanks for the recipe–delicious!
AnnaZed says
July 6, 2013 at 5:33 amKevin, did you know that in a pinch you can make some buttermilk by adding the juice of half of a lemon to a cup of whole milk (or even 2 percent I have done) and leaving it for about 10 minutes. Really, sometimes I just don't want to buy a carton of buttermilk.
Thanks for this recipe; it looks great.
Greg Damitz says
July 7, 2013 at 11:17 pmIt took me extra Panko as it starts absorbing moisture and balling up so it won't stick to the rings. A fresh dry batch gets you going again.
kevin says
July 13, 2013 at 8:25 pmAnnaZed: Great tip! I will have to try it next time! I sometimes shy away from recipes with buttermilk because I worry about wasting the extra buttermilk.
Anonymous says
July 23, 2013 at 2:09 amjust made these with gluten-free AP flour, and gluten-free crumbs. OUTSTANDING!
Saratelka says
December 31, 2013 at 4:22 pmI've tried it, I love it! Today I'm gonna make your onion rings again. Thank you for sharing this recipe, Kevin!
Sara from Poland
Stark Radio says
January 30, 2015 at 1:50 amI did this with onion rings and zucchini, and they're in the oven now! Question, Kevin, do you turn them??
Love your site!
kevin says
January 30, 2015 at 10:31 amStark Radio: If you place them on the wire/cooling rack then you do not need to turn them but if you place them right on the baking pan you should turn them half way through.
Rachel Page says
March 26, 2015 at 7:31 amYou reminded me of this deep fried deliciousness and now I am craving for it. Looks yumm!