Oven Baked Onion Rings

Oven Baked Onion Rings

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4

    • About This Recipe

    “I love onion rings but try to stay away from deep fried foods. These are exceptionally good. This recipe serves 4 but I’ll bet 2 can go through the lot of them. This is not my original recipe and I can’t remember who to give credit to, but thanks to someone. enjoy!Try using Panko Crumbs- Don’t worry if they are not completed coate the crunch will still be there”

    Ingredients

  • 1/4 cupplain breadcrumbs
  • 1/2 teaspoondried oregano
  • 1/4 teaspooncayenne pepper
  • 2mediumonions, cut cross ways into 3/16-inch rings
  • 2tablespoons1% low-fat milk
  • 1/2 teaspoonsalt
  • pepper

    • Directions

  • Preheat oven to 350 degrees.
  • Spray a cookie sheet with lite olive oil or other veggie oil.
  • Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier).
  • Dip onion rings into the milk and allow the excess to drip back into the bowl.
  • Dip into the crumb mixture.
  • They won’t be fully coated, don’t worry they will still have a crunch (especially with Panko crumbs).
  • Place onion rings in a single layer on the cookie sheet.
  • Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes).
  • Sprinkle with salt & pepper and then serve.

    • Reviews

  • “I was apprehensive about trying these as I thought I’d be too used to deep-fried.These were great!Next time, I’m going to try adding a bit of cornmeal with the crumbs.”

  • “Even though I love deep-fried onion rings, they don’t always agree with me.NOW I can eat as many o-rings as I want – these are great!I had Italian-flavored bread crumbs on hand so used those instead of plain and cut down a little on the salt.The cayenne pepper adds a “kick”.Not a big oregano fan but this blended well with the other flavors.Thanks, Bergy (again!).”

  • “Wow, these onion rings are as good as any we’ve ever had, really enjoyed them.they had a nice little kick to them.I followed Kat’s lead and added a little cornmeal to the bread crumbs, it made them quite crunchy and delicious.Used walla Walla sweet onions, DH couldn’t get enough of them and has already asked that we make them again soon.Thanks for sharing Bergy, can’t figure how I left them in my cookbook for so long without trying them, now I have we will be having them often.”

  • “Love these!”

  • “I made these with a super-healthy ingredients and they turned out great.For the coating I mixed cornmeal with a 9 grain high fibre hot cereal (in dry form).The cereal has the same texture as bread crumbs and the cornmeal made it a bit crisper.Add whatever seasoning you like to the crumb mixture…I used a poultry spice (which was a bit too salty).After slicing the onions I dipped them in egg white, covered them in the crumb mixture, and baked in the oven for 30 min at 375.There were perfect!”

  • “Delicious onion rings.I had a problem in the prep.The crumb mixture would not stick enough to the onions. The milk seemed too thin to hold anything.So I added abou 1/2 beaten egg to the milk.I floured the onion, then dipped it in the egg/milk mixture, and then dipped it into the crumbs.This worked a lot better.Thanks for a healthy alternative!”

  • “I was doubtful about this recipe, especially after coating the rings with panko (didn’t look like enough coating) BUT they were delicious.We’re eating healthy and this recipe will be made again and again.Thanks!”

  • “Hubby and daughter liked!If you don’t like spicy, take er easy on the cayenne!”

  • “fail. breading didn’t stick at all. ended up with shrunken bits with a touch of hard bread crumbs on top. not going to make again.”

  • “These worked great!I made them just as written and they were crunchy and the breading stayed on nicely.I served these along side some burgers and it was a very nice meal.Thank you for sharing your recipe….the method works wonderful.”

  • “YUM! I have made these so many times and just realized I never reviewed them! I use a different spice mixture, so my review is for the technique, which I think is excellent. I have hadno problem with the crumbs sticking. I do use half panko and half regular breadcrumbs. They get crispy and I love that they aren’t fried! Kids love them too. Thanks for this one!”

  • “I tried this and hated it.The bread crumbs would not stay on the rings.I will not use this again.”

  • “These were ok… the coating didn’t stay on and it took FOREVER to get them crunchy like we like them. I may try them again using reviewers suggestions but won’t make them again as written, sorry.”

  • “Sorry, but I thought these were awful— thin limp little rings, shrunk down to nothing, covered in a gritty coating… I had to cook the heck out of them to get “crunchy” and even then they weren’t that “crunchy”.I’ll just save up my calories and eat some deep fried ones next time- these just weren’t worth the time and effort.Sorry.”

  • “fantastic!”

  • “Bergy,These onion rings were delicious!The best baked ones I’ve ever had and so easy to make.They are “extremely” hot, so I’m going to back off a little on the cayenne pepper on the next batch (only because my kids won’t eat them that hot).However, even hot, hot, hot, they still have great flavor and are crunchy!5 stars!Thank you for sharing this recipe!from smallmiracles”

  • “These were very tasty.It’s true, the panko doesn’t stick to every nook and cranny of the onion ring.But using an egg in the milk mixture works wonders, and it doesn’t matter if your rings aren’t completely covered, because the flavor of the oven-baked onion is great on its own!Thanks for posting.”

  • “Sorry, Bergy, but this just didn’t cut it. The aroma was to die for and I was really looking forward to having some. Thought they would make a nice bed-time snack, but even DH said “they’re o.k., but don’t make them again”. Great thought – just did’t work for me. Thanks, anyway.”

  • “Thank-you,they were just great!!!!!!”

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