From EatingWell: May/June 1998
Crunchy, golden onion rings that aren't deep-fried—how can that be? We moisten the onions with tangy buttermilk and then dredge them in seasoned breadcrumbs and then here's the trick: we spray them lightly with olive oil before baking them to crispy perfection.
- 2 Vidalia onions
- 2/3 cup buttermilk
- 3/4 cup fine dry breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Olive oil cooking spray
- Preheat oven to 350°F. Lightly oil a baking sheet.
- Cut onions into 1/2-inch rounds and separate into rings. Place in a bowl and toss with buttermilk. Combine breadcrumbs, salt and pepper in another bowl. Dredge onion rings in breadcrumbs and place on the prepared baking sheet. Lightly mist with olive oil cooking spray. Bake until lightly browned, about 25 minutes.
Per serving: 133 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 452 mg sodium; 237 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 2 vegetable
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- Super Bowl
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 45 minutes or less
- May/June 1998