Reviewed: Nov. 16, 2009

I agree with other reviewers who say that the trick is to beat the egg whites to stiff-peak stage- it helps the crumbs stick better. Also, i went with the bowl method instead of a bag and got great results. A good trick to use to prevent "club fingers" is to use one hand for the "wet" and the other for the "dry", preventing any cross between the two. Overall, I gave this a 4. The texture was good and the rings browned nicely- it was very good for a baked recipe. I think next time I'm going to try panko breadcrumbs to see if I can get a different texture, as that was the only thing that didn't please me. I'll definitely be trying this one again!

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azarath

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Reviewed: Oct. 25, 2009

These were surprisingly good considering how low fat they are; not greasy in the least! I followed the suggestion of others by using bowls instead of bags. I used garlic salt instead of regular salt & 1/2 regular paprika & 1/2 smoked paprika. The flavor was amazing! Hubby loved them too. Will definitely make again. Thanks!

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CHATONILDA

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Reviewed: Oct. 7, 2009

Severe Breading Problem If you follow directions to a tee. If you are hoping they will taste like your favorite fried Onion Rings then don't waste you time here.

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Mark

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Reviewed: Oct. 4, 2009

i used my standing mixer to form the stiff peaks and a bowl for the seasoned breadcrumbs. start w/ a small amount of bread crumbs & add more as you go because they dont stick as well when they get eggy. before they were cooked they didnt look coated enough but they turned out really good once they came out of the oven. sprayed them with pam to ensure they got crispy. they made a perfect side for slow cooker buffalo chix sandwiches. also served w/ celery sticks and homemade ranch dressing.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 6, 2009

Hey I worked in my father's restaurant for a long time and we made onion rings. Running out of onion rings was a big problem because the batter would fall off if you didn't let it sit in the refrigerator before frying (at least 20 minutes). Soaking the onions in ice water would help the breading stick (a lot better than doubling up on the flour and breading) but it still wouldn't stick as well as letting them sit in the refrigerator. Of course we only used flour, water and breading. Thus, I recommend omitting the ice water step but place the prepared onion rings in the refrigerator for 30 minutes prior to baking. I think this should help the problem of the batter falling off.

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Stephanie

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Reviewed: Apr. 8, 2009

Pretty good healthy alternative! It satisfied my craving without the guilt. I would definitely make again.

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SUZANNSM

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Renton, Washington, USA

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Reviewed: Apr. 6, 2009

Following previous reviews I beat the egg whites to a soft peak and they truned out really well. I had no problems with the breadcrumbs sticking to the onions. Next time I will slice the onions a little thicker and add some parmesan cheese to the breadcrumbs.

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

These turned out really well. It's nice that they are not fried and still crispy. The trick is to beat the egg whites for at least two minutes until they have stiff peaks. Make sure you only put a little of the bread crumb mixture at a time in the bag because as it got wet it didn't stick well. It needs to be dry. I needed get rid of the wet stuff and make a little more. Next time I will know.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

I couldn't get the breading to stick but I think I'm at fault - probably didn't beat the egg whites long enough. However, they did taste pretty good, considering it's a healthier version of the greasy, fried rings. Following the advice of my father, I coated the onions with cornstarch, then dipped it in egg white, and finally in the bread crumbs. Thankfully, the breading did stick to the onions.

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Rue

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Reviewed: Sep. 21, 2008

Breading problem - Like other reviewers, the breading didn't seem to want to stick on the rings. We ate them anyway, and they were okay, but probably won't use this recipe again. Is there a trick other cooks used to make the breading stick?

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Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Galena, Ohio, USA

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Reviewed: Jul. 24, 2008

Great baked onion ring, satisfied my onion ring craving! I used bowls instead of plastic bags but otherwise followed the recipe exactly. The breading stuck to the onions just fine. I think problem people have had with the breading sticking comes from the egg whites not being whipped enough. The foaminess of the egg whites should be very fine, and almost to soft peak stage.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Apr. 25, 2008

THE TASTE WAS VERY GOOD THE ONLY THING I DIDNT LIKE ABOUT THE RECIPE IS THAT THE BREADING IS HARD TO GET STUCK ONTO THE ONION RINGS. BUT THEY WERE VERY GOOD AND I WILL MAKE AGAIN! =]

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Sydney

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Apr. 20, 2008

VERY good. A heathy alternative to a deep fried favorite. I added dome different spices and used some baking powder and flour in the bread crumbs. They came out crunchy and delicious. I also double dipped them into the egg and bread crumbs for a thicker coating. Thanks for the excellent recipe!

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babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 11, 2008

The taste is fine, but the breading didn't stay on. In no rush to make again.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 1, 2008

I thought these were very tasty, but they weren't very well received by my husband. They turned out a little dry and messy.

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Lisa J

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Oct. 28, 2007

This didn't do it for us at all. The coating wouldn't stick to the onion, and the flavour was bland.

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linda

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

Thanks! Finally I have found a recipe that keeps the breading on...and doens't allow it to fall off when I take a bite. I followed the recipe excatly ...but baked some and fried some. I think it must be the whipped egg whites that do the trick.

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mike2626

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Reviewed: Oct. 17, 2007

i'm a HUGE fan of fried onion rings but this baked version was excellent!!! and not greasy at all. i also didn't use the bag method - just dipped them in a bowl with bread crumbs mixed with garlic powder, chili powder, paprika, parsley flakes, salt, and pepper (minus the thyme). i will make these again very soon cuz all i have left in my house are onions :)

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KOOLBRICK

Cooking Level: Intermediate

Home Town: Wall Township, New Jersey, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 16, 2006

This didn't work for me at all. Breading didn't stick to the onions, and so we just had scantilly breaded baked onions. Perhaps there is not substitute for frying.

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daniel

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Reviewed: Nov. 7, 2006

I modified several steps of this recipe..I chose to not use the resealable bags, but instead used bowls. I did not soak the onions in ice water (didn't see the point). I dipped in egg mixture and then into flour and then finally into a bread crumb/corn flake crumbs mixture. It helped to dip twice to make the coating thicker. I drizzled a bit of olive oil into the baking dish and baked according to original recipe....VERY GOOD!! Next time I will try without the olive oil to see if they get as crispy. Sprinkled with parmesan/romano hot out of the oven! Yum!

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