If you’ve been a reader for a while, you probably know that I love onions. They’re versatile and flavorful, serving as the base for so many great dishes. I attribute my improved knife skills to having chopped so many of them. I look for excuses to use onions whenever I can. Homemade pizza goes on the menu sometimes just because I want to mound caramelized onions on top 🙂
As much as I adore onions, onion rings are very seldomly made here, mainly because as I mentioned the other day, I think frying is a huge pain. Recently though, I came across this Martha Stewart recipe for baked onion rings over on The Bitten Word and was really intrigued. The guys loved them and the recipe looked simple enough. The rings are dipped into a mixture of egg, buttermilk and flour then dredged in a combination of cornflakes and bread crumbs that have been ground together to make fine crumbs. To ensure a nice crisp coating on the rings, a bit of olive oil is poured onto the sheet pan and heated in the oven for a few minutes before the battered rings are placed on the pan and head into the oven themselves.
When the onion rings emerged from the oven they were golden and wonderfully crisp. I could barely wait a moment before popping one in my mouth and deciding these rings rivaled many of the best fried versions I’ve had. I’ve tried a few recipes for baked onion rings in the past and often find the batter falls off once baked, but it adheres nicely on these. I actually made the recipe twice this week I enjoyed them so much and I discovered I had the best luck with the rings that were from the center of the onion and flat on both sides. Those near the end of the onion with sloped sides didn’t hold the coating quite as well.
I’m not specifically recommending these as Super Bowl food only because I think it’d be hard to make enough for a big crowd without spending a lot of time in the kitchen. The onion rings really are best shortly after emerging from the oven so I wouldn’t suggest making them too far in advance.
Baked Onion Rings
from Everyday Food, June 2009
1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
kosher salt and ground pepper
1 medium sweet onion, such as Vidalia
2 tablespoons olive oil
Preheat oven to 450 F. Cut the onion into thick rings.
In the bowl of a food processor, pulse the cornflakes and breadcrumbs until fine crumbs form, then transfer the mixture to a medium bowl. Whisk the egg, buttermilk, flour and cayenne in a medium bowl and season with salt and pepper. Dip the rings in the egg mixture (let any excess drip off) and then dredge in the cornflake mixture. Transfer to a large plate or a sheet of parchment paper.
Pour the olive oil onto a rimmed baking sheet. Pop the pan in the preheated oven and heat for 2 minutes. Remove the sheet from oven and tilt to coat it evenly with the oil. Arrange the onion rings on the pan in a single layer. Bake, flipping the rings halfway through, until onion rings are golden brown, about 16 minutes. Season with salt.
These look sooo good. I’m going to have to try this. I’m always on the lookout for good baked recipes. 😉
Haha I have a post up for baked onion rings today too! I wish I’d seen this first though, the cornflake coating sounds perfect! 🙂
Those look GREAT!!
Oh my gosh, I haven’t visited in ages. Look what I’m missing out on. I love onion rings but usually don’t order or make them because they’re deep-fried. This is perfect. Thanks Tracey!!!
These are so much better than fried version. And photos are amazing! Thank you for sharing 🙂
Now this is how you make onion rings, awesome!!! I don’t care for anything deep fried and dripping oil, I want to taste what I am eating not all the oil and fat. These onion rings are going to be great, thanks so much for the recipe, I can’t wait to try!!!
Yum, I could eat onion rings 24/7….great idea to bake them instead of fry them.
Frying is totally a pain, thanks for sharing this baked version! They look amazing!
You made them look fabulous!
Onions are my fav as well. And while I love onion rings, I’ve always had trouble with getting the coating to properly stick when made at home. This sounds like a much better alternative and the method of baking will greatly reduce the fat content. thanks for sharing!
They look delicious! Lovely photos. I’ve never made onion rings but I just might have to try now
I don’t like to fry stuff either because it scares me a little. I am not a fan splattering grease and getting burned. I never knew you could bake onion rings. What a good idea, they look tasty! I wonder what would happen if you added in some crushed french’s onion to the breading?
They look perfect! I don’t fry at all, so it’s great to have another idea for a baked/oven-fried treat!
These look perfect! You guys get some big ass onions..but they’re great to make onion rings. we get less than half that size.
I was just saying last night that I wanted to find a baked onion ring recipe because I don’t want to fry things (health, smell, mess, etc) – I can not wait to try these, THANKS!
I can`t stop looking at this! It`s absolutely divine and I want to try this…
Have a great time,
Paula
I love onion rings, but have a hard (tummy) time with fried foods, so a baked version that is crispy? Sign me up!
Mmm I love onion rings, so thanks for making a healthier but still crunchy n’ delicious version of this old favorite!
These look fabulous! I love onion rings, and the baked version is definitely better for me to munch on than the fried one!
I have got to try these! I love a good onion ring and hate a bad one. These look like they came out great!
I LOVE onion rings but am absolutely with you about the hot oil… These look like a great alternative Tracey!
Those baked onion rings look great!