BS' in the Kitchen

Baked onion rings have been on my to-do list for a couple months now, so having plenty of free time this long weekend I finally got around to trying them out! While they can be a little bit time consuming (from unpeeled onion – to onion ring in my mouth, it probably took around an hour to an hour and a half), they were definitely worth it!

Baked Onion Rings

Bake @ 450°F 20-25 minutes

• 2 Yellow Onions
• 1/4 Cup Flour
• 1½ Tsp Garlic Powder
• 2 Tsp Table Salt
• 2 Cups Panko Bread Crumbs
• 3 Eggs

Start off by peeling your onions and cutting them into approximately ½ inch wide slices. Get three bowls/plates for your breading station. In a bowl or plate, combine your flour, garlic powder and table salt. Put your panko crumbs on a plate, and scramble three eggs in a bowl. To bread the onion rings, dip them in the egg, lightly coating them, then into the flour, and into the egg once again, and finally into the panko, placing the breaded onion rings on a pan coated with non-stick cooking spray. Repeat this process until you have breaded all your onion rings.

If you don’t have the patience or are feeling a little lazy like I was, put all of your onions in a large plastic bowl, pouring some egg onto them, mixing around until they are lightly coated. Then pour your flour mix onto them, mixing until coated as well. Once you have done this, dip them individually in the leftover egg wash, and into the panko crumbs!

Once all your onions are breaded and on your baking sheet, give them a generous coating of cooking spray, to help brown them, and bake on 450°F for 20-25 minutes (or until they are browned) flipping halfway through.

I was really happy with how these turned out, they were SUPER crunchy, and the breading stuck to the onions quite well, which is what I had hoped for! Initially I had thought that two onions wouldn’t have made that many rings, but as you can see, there was plenty! Fortunately I had not had lunch, and there were no problems in my attempt to eat them all!

I was a little trigger happy on the camera with this recipe!

Enjoy!

Bob