Crispy Baked Onion Rings

Crispy Baked Onion Rings might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 4 and costs $1.44 per serving. One portion of this dish contains roughly 20g of protein, 5g of fat, and a total of 416 calories. This recipe is liked by 72780 foodies and cooks. A mixture of sweet onions, paprika, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 12 hours and 55 minutes. It is brought to you by Sallys Baking Addiction. Overall, this recipe earns an awesome spoonacular score of 99%. Users who liked this recipe also liked Crispy Baked Onion Rings, Crispy Baked Onion Rings, and Crispy Baked BBQ Onion Rings.

Servings: 4

Preparation duration: 745 minutes

Cooking duration: 30 minutes

 

Ingredients:

4 egg whites

3/4 cup (125g) ground cornmeal

1 quart (950ml) low fat buttermilk*

1 cup (60g) panko bread crumbs*

1/2 teaspoon paprika

1/2 teaspoon pepper

3/4 teaspoon salt

2 large sweet onions, cut into 1/2 inch slices

2/3 cup (85g) whole wheat flour (or all-purpose)

Equipment:

baking paper

baking sheet

pie form

bowl

oven

tongs

Cooking instruction summary:

At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. See my photo above. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.Once the onions have soaked, remove from the refrigerator. Set aside.Preheat oven to 425F degrees. Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won’t adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

 

Step by step:


1. At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. See my photo above. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.Once the onions have soaked, remove from the refrigerator. Set aside.Preheat oven to 425F degrees. Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.

2. Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won’t adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.

3. Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.


Nutrition Information:

Quickview
416k Calories
20g Protein
5g Total Fat
73g Carbs
39% Health Score
Limit These
Calories
416k
21%

Fat
5g
8%

  Saturated Fat
1g
12%

Carbohydrates
73g
24%

  Sugar
21g
24%

Cholesterol
9mg
3%

Sodium
860mg
37%

Get Enough Of These
Protein
20g
41%

Manganese
1mg
69%

Selenium
30µg
43%

Phosphorus
432mg
43%

Vitamin B2
0.66mg
39%

Calcium
349mg
35%

Vitamin B1
0.5mg
33%

Fiber
7g
30%

Vitamin B6
0.59mg
30%

Magnesium
114mg
29%

Potassium
820mg
23%

Folate
87µg
22%

Zinc
2mg
20%

Iron
3mg
17%

Copper
0.33mg
17%

Vitamin B3
3mg
16%

Vitamin B5
1mg
13%

Vitamin C
10mg
13%

Vitamin B12
0.6µg
10%

Vitamin A
239IU
5%

Vitamin E
0.51mg
3%

Vitamin K
2µg
3%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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