These crispy baked onion rings are so easy to make and an ideal snack when you are craving something fried. Serve them as a side to burgers, sandwiches, or part of a party food spread.
Yes, you can have crunchy, crispy onion rings without frying. These baked onion rings have the same satisfying texture and flavor without all the excess oil. Experiment with your favorite seasonings and dips and you can make numerous versions of this delicious snack.
Tips for Making Crispy Onions Rings in the Oven
It is a bit of a challenge to capture the best part of fried onion rings while switching to a healthier, baked option. As anyone who loves onion rings knows, it is important to maintain a crispy, crunchy coating and delicious flavor to satisfy the craving.
Onions for Onion Rings
You can use any type of onion to make onion rings. The most common onions to use are large white or yellow onions. Even very pungent onions will mellow in flavor when baked in the oven.
- White onions have a sharp and pungent flavor.
- Yellow onions have a balance of sharp and sweet flavor.
- Red onions can be a bit strong, but the flavor softens when baked.
- Sweet onions, such as Vidalia, Texas, Maui, Walla Walla are not as harsh and have a mild, slightly sweet taste.
Large onions tend to have nice thick rings that hold up to being breaded and baked. One sizable 10-12 ounce onion will provide a generous serving of onion rings for two people.
Are Baked Onion Rings Crispy?
Yes, they are! The batter contains butter that not only helps the crumb coating stick to the onion, but also aids with browning. The crumb coating is made from panko breadcrumbs and cornmeal and these two ingredients crisp up nicely in the oven.
Flavoring the Onion Rings
It is important to add some seasoning since these baked onion rings do not have oil to add flavor. In this recipe, we use parsley, paprika, chili powder, garlic powder, salt and pepper to add flavor.
Go ahead and experiment with your favorite herbs and spice combination to add flavor to your onion rings. You can even substitute a tablespoon of taco seasoning if you are in a hurry.
The Secret to Getting the Coating to Stick!
I tried the typical way to bread things by dipping into flour, egg, and breadcrumbs but was very disappointed when the panko coating failed to cling to the onion, and what did stick, simply fell off when the onion was placed on the baking sheet and again when the sheet went into the oven. It was tasty, but didn’t have a crispy coating that I craved.
I was so happy to discover a trick to getting the coating to stick! Plain old eggs were not enough. You need to make a thick batter instead. The batter is the glue that holds the breadcrumbs in place! So, instead of using just an egg, you will make a thick batter by combining the egg with milk, butter, and flour.
Steps for Making Baked Onion Rings
A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making baked onion rings:
Step 1: Cut the Onion into Rings
Using a sharp knife, trim off the stem end of the onion, peel back the skin, and cut the onion into 1/2-inch slices. Separate the onion slices into rings and discard or save the ends for making stock.
Step 2: Prepare the Coatings
You will need three medium bowls for the breading process:
- Bowl 1: Add 2 tablespoons flour to a medium bowl.
- Bowl 2: Combine the egg and milk, melted butter, and 1/2 cup of flour.
- Bowl 3: Add the panko breadcrumbs, cornmeal, dried parsley, paprika, chili powder, garlic powder, pepper, and salt. Mix well to combine.
Step 3: Bread the Onion Rings
Preheat the oven to 425˚F, and spray two large baking sheets with cooking spray or layer with parchment paper.
Bread the onion rings by tossing with flour, coating with the thick batter, and then covering with the breadcrumb mix.
One at a time, toss each onion ring into the flour bowl and coat completely with flour. Remove the onion ring from the flour and drop into the egg batter. Coat the onion ring completely, and then let the extra batter drip off. If you skip this step, your panko will get all clumped up.
Once the onion stops dripping, drop it into the breadcrumb mixture, and flip to coat completely. Remove the breaded onion ring without shaking off the coating, and place it on the prepared baking sheet. Repeat with the remaining onion rings.
Step 4: Bake the Onion Rings
Place the baking sheets in the preheated oven and bake until the onion rings are crispy. Flip them about halfway through so that each side browns evenly. Serve warm with ketchup or your favorite dipping sauce.
- 1 large onion about 10-12 ounces
- 2 tablespoons unbleached all-purpose flour
- 1 large egg
- 1/2 cup milk
- 2 tablespoons butter melted
- 1/2 cup unbleached all-purpose flour
- cooking spray or parchment paper
- Cut off the stem end of the onion, peel back the skin, and cut the onion into 1/2-inch slices. Separate the onion slices into rings and discard or save the ends for making stock.
Bowl 1: Add the 2 tablespoons flour to a medium bowl. Set aside.
Bowl 2: Crack the egg into a medium bowl and scramble slightly. Add the milk, melted butter, and 1/2 cup of flour. Stir to combine and set aside.
Bowl 3: Combine the panko breadcrumbs, cornmeal, dried parsley, paprika, chili powder, garlic powder, pepper, and salt.
- Preheat the oven to 425˚F, and spray two large baking sheets with cooking spray or layer with parchment paper.
- Drop each onion ring into the flour bowl and coat completely with flour.
- Remove the onion ring from the flour and drop into the egg mixture. Flip to coat entirely.
- Remove the batter coated onion ring, let the extra batter drip off, and then drop it into the breadcrumb mixture and coat completely.
- Carefully remove the breaded onion ring without shaking off the coating, and place it on the prepared baking sheet.
- Repeat with the remaining onion rings placing each one on the baking sheet without touching each other. You can put little rings inside of big ones to save space.
- Bake the onion rings in a preheated oven until crispy, about 15-20 minutes. Turn over about halfway through so each side browns evenly. Serve warm with ketchup or your favorite dipping sauce. Serves 2.
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