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Onion Rings
34 Reviews
From: EatingWell Magazine January/February 2010
We couldn't get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you have on hand to add flavor to the breading or substitute 1 teaspoon salt instead. Seasoned whole-wheat breadcrumbs are available in some supermarkets and natural-foods stores. If you can find them, try them in place of the plain breadcrumbs and seasoning blend.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 medium yellow onions
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs
- 1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note)
- 1 tablespoon seasoning blend, such as Cajun, jerk or Old Bay
- Olive oil or canola oil cooking spray
Preparation
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Active
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Ready In
- Position racks in upper and lower thirds of oven; preheat to 450 °F. Coat 2 large rimmed baking sheets with cooking spray.
- Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. (Discard the smallest rings or reserve for another use.) Place the rings in a medium bowl; cover with cold water.
- Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray.
- Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.
- Ingredient note: Look for fine dry whole-wheat breadcrumbs in the natural-foods section of large supermarkets or natural-foods stores. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until very fine. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- Serving size: 6-7 onion rings
- Per serving: 175 calories; 3 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 7 g protein; 86 mcg folate; 70 mg cholesterol; 3 g sugars; 0 g added sugars; 102 IU vitamin A; 3 mg vitamin C; 86 mg calcium; 2 mg iron; 558 mg sodium; 136 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 starch, 1 fat
Reviews 34
April 03, 2016
By: EatingWell User
Dry,dry, dry
There is nothing that taste like an onion ring about this even the onions and selves or dried out. I have no idea where they got the picture but it wasn't by baking them and following this recipe.
Cons: Not onion rings
February 18, 2016
By: EatingWell User
Simply Not good
If you want onion rings, just fry em in light oil.
this is really bad. not healthy. taste like a undercooked stale pretzel? not good at all
Pros: Baked?
Cons: Tastes Nasty, easily Burned
February 12, 2016
By: EatingWell User
Ok at best.
Ok, so this technique is always going to lead to dry onion rings. Especially compared to traditional fried onion rings.
Why not shallow fry them in a healthy oil like rapeseed or maybe coconut oil? (havent tried coconut oil because its expensive, but I have heard once or twice that its really healthy choice)
They are onion rings after all.
-Chef 12 years
Pros: None
Cons: Dry Dry Dry.
December 17, 2015
By: EatingWell User
EEW EEW
I made them once and me and my whole family of 10 threw up. I made them about 2 months later, and they threw up again. We normally don't throw up often, probably once a year per person, but this is a terrible recipe. STY AWAY FROM THESE ONION RINGS
Pros: NONE AT ALL GROSS DON'T TRY
Cons: They are disgusting, my whole family threw up the 2 times I made them.
November 26, 2015
By: EatingWell User
Very good for gluten-free approach
We're gluten-free so I replaced the flour with gluten-free flour. For no-frying, recipe worked out really well.
Pros: No frying!
Cons: Need a lot of oil spray
April 10, 2015
By: EatingWell User
nasty
Tasted way too dry on the multiple occasions I made them, also just terrible taste compared to restaurant-made rings.
Cons: taste bad
January 25, 2015
By: EatingWell User
Not a healthier onion ring
These are NOT heart healthy is the least. Quite the contrary - with more than 1/3rd the recommended daily salt content for a heart healthy diet. Like virtually all the recipe here, the only thing they try to control is the fat used - and spaying no-stick spray with all the chemicals used in the products, no thank you! This site is more about what never to eat than what to eat.
Pros: None
Cons: Much to much sodium
January 25, 2015
By: EatingWell User
Not a healthier onion ring
Do not bother. Like most recipes on this site all that is reduced is the fat content - sugar and salt are just as high or higher than in traditional recipes. Worthless!
Pros: None
Cons: Much to much sodium
January 03, 2015
By: EatingWell User
never again
not worth the effort. they burn easily if you dont watch them and it takes so long to make. if you wanna make good onion rings, then make a batter and just fry them.
Pros: none
Cons: dry, salty
