How to make it

  • Though the recipe calls for a quarter cup of each, it may be easier to dunk the rings if you dole out a bit more egg and breadcrumbs while preparing. And quite frankly, I always end up needing more than what they call for anyway.
  • Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings.
  • One by one coat rings with flour, then egg, then bread crumbs. Place on an oven-safe baking dish sprayed with nonstick spray, or use a silpat.
  • Cook for 20-25 minutes, flipping rings over about halfway through.

Reviews & Comments 9

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  • taillan 10 years ago
    Two suggestions: It's worth investing in an adjustable mandolin. Even the Wal-Mart variety works well. This gives you a cut of a precise and even thickness, and minimizes the slicing time.
    Check your hardware or cookery store for a spray bottle for oil. It uses hand-pumped air to create pressure and allows a minimum layer of oil on your pans and pots.
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  • hawgwild 10 years ago
    OMG! This looks really good. Ive got to try this!
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  • faster 11 years ago
    This looks very good, except for one thing. They won't taste like fried onion rings unless some oil is included - kind of generously. I think I'd set the coated rings aside for half an hour to allow the coating to "set up" a bit. Then I'd drizzle oil over them before baking.

    But that's just me...

    I am interested in making onion rings other than deep-fat frying, because any coating containing egg will make the oil foam, more and more with each batch, until it is virtually unusable. Also the oil can only be re-used if you're frying something compatible with the onion taste in the oil. It's often wasteful of oil for this reason.

    So I think I'll see how these bake up, with oil to give them the classic flavor. I'm sure these are very good without it, but hey, I'm getting to be a senior citizen, and I know what I like!

    It'd be nice if you could put some oil in the batter, but it'd probably slide right off the onions. Too bad.

    I can often tell, without trying it, if a recipe is going to be good or not. I can be wrong, of course, but this one sounds really fine.

    If rice flour works, it's very likely that cornflour (cornstarch) would do just as well. It is a common ingredient in Japanese tempura batters. These flours are more delicate, have no gluten, and result in a crust that is light and out of this world! I don't have rice flour, so I think I'll try cornstarch. Tapioca flour or potato flour probably would do as well.

    I'd betcha this same recipe could make some fine-tasting oven-fried mushrooms, too. Or try it with other "frito-misto" ingredients. Why limit it just to onion rings?!
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  • chispirit 11 years ago
    OH my, this sounds wonderful!!! I have to try this :0)
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    " It was excellent "
    luvshk ate it and said...
    I made these last weekend and will make them over and over again. I'm in a weight loss competition and these should definitely help me. I love fried foods, but of course I've cut them from my diet. These are so crunchy and tasy. Great substitute for fried. I figured up calories and with this recipe serving 4 - it comes up to 113 calories a serving. Yummm !!! Thanks so much!
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  • philanna338 12 years ago
    This sounds great! I also like the idea of baking the onion rings. I'm gonna try it. Thanks for sharing!
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  • courtbot 12 years ago
    Baked Onion Rings! yummmmmm
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  • alaskanmom 12 years ago
    I too like the idea of baking verses frying, hate the mess it makes. Will try this one.
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  • debra47 12 years ago
    Like the idea of baking the onion rings versus frying as the frying is so messy. Definitely looks like a recipe I would love to try.
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