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Spiralized Onions with Crispy Parmesan Breadcrumbs

  • 15 m
  • 45 m
Breana Killeen
“You may not have considered onions as candidates for the spiralizer, but you should. They create beautiful ribbons that make this recipe reminiscent of fried shoestring onions. And because this onion ring-inspired recipe is baked rather than fried, they're really easy to make. Serve them as a side with burgers or as a crunchy healthy snack for game night.”


    • 2 large onions (about 2 pounds), peeled
    • 2 tablespoons extra-virgin olive oil
    • 3 slices whole-grain country bread, lightly toasted
    • ¼ cup grated Parmesan cheese
    • ½ teaspoon ground pepper
    • ½ teaspoon salt, divided
    • ¼ teaspoon cayenne pepper


  • 1 Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
  • 2 Using a vegetable spiralizer, cut onions into long thin strands. Place in a large bowl and toss with oil.
  • 3 Pulse bread in a food processor into crumbs. Add to the onions along with Parmesan, pepper, ¼ teaspoon salt and cayenne; toss to coat. Divide between the prepared pans.
  • 4 Bake, stirring once halfway through and rotating the pans from top to bottom and back to front, until browned in spots, 25 to 30 minutes. Sprinkle with the remaining ¼ teaspoon salt and serve hot.
  • Equipment: Spiralizer
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