Sweet Baked Onion Rings Recipe

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Most Helpful Positive Review

Aug 22, 2011

This is a good recipe for baking onion rings. My local farmers' market had lots of types of onions for very little money. I did a batch of these with three types of onions, and they were wonderful. Using Vidalia onions was best! I found that I had to increase the oven temperature to 450 instead of 350 to keep the coating crisp and cook the onion enough, but not so much it becomes mush. At 350 the batter does stick to the onion better but they are more like 2am diner onion rings than the steakhouse kind you get if you bake in a hotter oven.

—thisissuzy

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Most Helpful Critical Review

Aug 21, 2011

The batter made the rings so gummy and I'm not sure what would have made that better. I did bake them for 25 minutes to even get them a little browned but the gumminess just was off putting. I won't make these again.

—Cindy in Pensacola

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13 Ratings

Aug 22, 2011

Made these for dinner tonight. The family loved them. My only suggestion would be to increase the oven temperature to 425 or 450. Thanks for a good recipe!

—RedSoxluvr

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Dec 09, 2011

Made these because I had a craving for fried onion rings, but had no frying oil. I used Italian bread crumbs and baked at a higher temp as some other reviews requested. They turned out GREAT! My husband didn't believe that I made them from scratch...he thought they were from a frozen package. Will definitely make these again! I made sure to let the batter drip off for a while as to not get the "guminess" that other reviewers turned out with ;)

—1millergirl

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Oct 08, 2011

I think these are just too much work for a so-so outcome. Definitely good for a baked ring as opposed to fried, but just not really worth it to me. The coating was really crispy, almost too crispy ~ making them hard to eat without tearing up your mouth, and I found the flavor lacking overall. The taste of the onions were lost beneath the coating.

—CC♥'s2bake

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Dec 07, 2011

I tried it with the Italian seasoning and did not like it at all!

—Jannie

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Mar 30, 2012

this recipe was pretty great. I increased the heat as others suggested and I'm really happy that I did. the onion was perfect and the outer breading crunchy. two things to note- A -the outer breading was really thin.. Delicious but very thin. I think next time I will add more flour to the batter and try to get the breading thicker. B- Definitely NOT a very good recipe for beginners. its also a bit more time consuming than you'd think. if you're looking for a fast easy onion ring I suggest trying a different recipe. But if your willing to get messy, put the time in and have some prior knowledge of how breading works this is a fantastic option.

—desi-squirrel

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Feb 26, 2013

Absolutely delicious! I let batter drip for a good 15-20 min, then rolled in Italian seasoned panko. I then baked at 450 on a cooling rack sprayed with pam over a baking sheet. Super crunchy and would NEVER miss the deep frying. Thank you for a great recipe!

—BR00KE35

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Nutrition

Calories
381 kcal
19%

Carbohydrates
79.8 g
26%

Cholesterol
58 mg
19%

Fat
6.8 g
10%

Fiber
2.2 g
9%

Protein
14.6 g
29%

Sodium
1016 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Baked Onion Rings

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 381
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 2.1g 10 %
Cholesterol 58mg 19 %
Sodium 1016mg 41 %
** Potassium 224mg 6 %
Total Carbohydrates 79.8g 26 %
Dietary Fiber 2.2g 9 %
Protein 14.6g 29 %
Sugars 4.7g
** Vitamin A 5 %
** Vitamin C 6 %
** Calcium 20 %
** Iron 27 %
** Thiamin 35 %
** Niacin 32 %
** Vitamin B6 7 %
** Magnesium 9 %
** Folate 50 %

* 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.