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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Separate onion slices into individual rings.

  • Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.

  • Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.

  • Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.

  • Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.

  • Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

Nutrition Facts

298 calories; protein 12.8g 26% DV; carbohydrates 74g 24% DV; fat 3.1g 5% DV; cholesterol 0.6mg; sodium 429.4mg 17% DV. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2015
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
(47)

Most helpful critical review

Rating: 1 stars
05/02/2014
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
(7)
57 Ratings
  • 5 star values: 29
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
01/01/2015
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
(47)
Rating: 4 stars
11/03/2013
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
(17)
Rating: 5 stars
06/20/2014
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
(12)
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Rating: 1 stars
05/02/2014
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
(7)
Rating: 5 stars
07/08/2017
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
(4)
Rating: 5 stars
04/15/2014
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
(3)
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Rating: 5 stars
04/07/2014
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
(3)
Rating: 3 stars
08/20/2016
Flavor was good. But the pano did not stick. Not so sure it's worth the mess. Read More
(2)
Rating: 5 stars
07/03/2016
Followed a previous persons recommendation and put the onions in water prior to the breading. Worked much better. Read More
(2)
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