It's hard to bake an onion ring as good as a deep-fried version. These are pretty good, so check it out! This makes a very crunchy, easy, no-muss, no-fuss onion ring.
Updated: To get your flour to stick, put your onions rings in a bowl of cold water before coating. Work with one or two at a time, shaking off excess water then toss into your bag of flour mix. This worked really well for me. I ended up with fully coated, crispy onion rings. Old review follows: These were really good for being baked. My flour didn't want to stick well and so I had only partially breaded rings when they were done. That didn't seem to hurt anything, though. They had enough coating to have a good crunch and with less coating, the onion flavor came through nicely. Also less coating meant less calories. I added some powdered garlic and onion to the flour mix. Great recipe! Read More
Not pleased at all with this recipe. I made it as written. The onion rings were bland, the coating was dry. Not worth the time or effort. My husband and son ate one or two, then left the rest on their plates. Read More
Updated: To get your flour to stick, put your onions rings in a bowl of cold water before coating. Work with one or two at a time, shaking off excess water then toss into your bag of flour mix. This worked really well for me. I ended up with fully coated, crispy onion rings. Old review follows: These were really good for being baked. My flour didn't want to stick well and so I had only partially breaded rings when they were done. That didn't seem to hurt anything, though. They had enough coating to have a good crunch and with less coating, the onion flavor came through nicely. Also less coating meant less calories. I added some powdered garlic and onion to the flour mix. Great recipe! Read More
For a baked version of onion rings these were very good. I did add seasoning to the flour egg white and panko crumbs. Also I found that using the convection setting on the oven helped to crisp them up really well. Read More
I made these for dinner tonight. I thought they were very good, coming in at half the calories as fried ones, this is a keeper. I baked for 15 minutes. Next time I will go less than that; maybe 12. The longer they cook, the crunchier they get, obviously. I like the fact they were not as messy to make as frying.
I followed the recipe exactly. I drizzled olive oil over them b4 baking Read More
Not pleased at all with this recipe. I made it as written. The onion rings were bland, the coating was dry. Not worth the time or effort. My husband and son ate one or two, then left the rest on their plates. Read More
I could eat 4 onions cooked like this! I added flavors to the different layers for fun. I am one of those people who uses the whole eggs, so yes I used 2 normal eggs, yokes and all. They turned out great! 12 minutes was perfect for mine! Read More
My 16 year old son made these tonight. They were really delicious!!! We had a few different sauces to dip them in. Will be making these again....so easy to make. Read More
It is really hard to duplicate deep fried onion rings. These were quite good. The difficult thing was trying to get the flour and then the panko bread crumbs to stick. I will try them again. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Updated: To get your flour to stick, put your onions rings in a bowl of cold water before coating. Work with one or two at a time, shaking off excess water then toss into your bag of flour mix. This worked really well for me. I ended up with fully coated, crispy onion rings. Old review follows: These were really good for being baked. My flour didn't want to stick well and so I had only partially breaded rings when they were done. That didn't seem to hurt anything, though. They had enough coating to have a good crunch and with less coating, the onion flavor came through nicely. Also less coating meant less calories. I added some powdered garlic and onion to the flour mix. Great recipe!
For a baked version of onion rings these were very good. I did add seasoning to the flour egg white and panko crumbs. Also I found that using the convection setting on the oven helped to crisp them up really well.
I made these for dinner tonight. I thought they were very good, coming in at half the calories as fried ones, this is a keeper. I baked for 15 minutes. Next time I will go less than that; maybe 12. The longer they cook, the crunchier they get, obviously. I like the fact they were not as messy to make as frying.
I followed the recipe exactly. I drizzled olive oil over them b4 baking
Not pleased at all with this recipe. I made it as written. The onion rings were bland, the coating was dry. Not worth the time or effort. My husband and son ate one or two, then left the rest on their plates.
I could eat 4 onions cooked like this! I added flavors to the different layers for fun. I am one of those people who uses the whole eggs, so yes I used 2 normal eggs, yokes and all. They turned out great! 12 minutes was perfect for mine!
My 16 year old son made these tonight. They were really delicious!!! We had a few different sauces to dip them in. Will be making these again....so easy to make.
It is really hard to duplicate deep fried onion rings. These were quite good. The difficult thing was trying to get the flour and then the panko bread crumbs to stick. I will try them again.
