Recipe by Chef John
"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."
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yellow onion - ends trimmed off, peeled, and cut crosswise into 1/2-inch slices
cayenne pepper, or to taste
panko bread crumbs, or more if needed
salt and ground black pepper to taste
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.
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.
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!
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
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.
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.
The Panko crumbs did not stick to the rings. I will not make these again! I would not recommend these to anyone that likes onion rings!
This is the worse recipe I've ever made. The flour barely clung to the onions, most of what was left came off in the egg dip, making a pasty mess in that bowl, since there was nothing left on the onions for the crumbs to stick to most of them fell off.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Baked Onion Rings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 28
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See how to make crispy onion rings in the oven.
Watch Chef John make the crispiest onion rings ever!
Make these delicious, satisfying onion rings from scratch.