A few weeks ago, we saw a picture go past on our Twitter feed, for baked onion rings. They looked very, very good and we decided there and then that we needed to try our own version.
So I did some snooping around online to see what I could find. The result? Many variations on the same basic theme, all of which seemed to include a flour coat, an egg / milk coat, and a breadcrumb coat. Some recipes went all fancy and swore by an overnight buttermilk soak, others added crushed-up potato chips or Parmesan cheese in with their breadcrumbs.
So we tried a simple version, and it was pretty tasty, although I found it really hard to get the breadcrumbs to stick to the onion rings. Actually, most recipes mentioned you needed to really press the breadcrumbs onto the onion rings to get them to stick properly. This, perhaps, should have been a cue that I was going to struggle. But, while difficult and time-consuming to make, that first batch of onion rings were good enough that we tried making them again the following night.
The result? EPIC FAIL!
I was half-way through an onion before the cursing began. Nothing was sticking properly! Jonty took over the process, which helped to lower my blood pressure, but the resulting onion rings were not that great.
Never deterred by a kitchen fail, The Pearson’s forged ahead the next weekend. We did what all the recipes suggested – dip the onion rings in a flour mixture, then in an egg / milk mixture, and then in the breadcrumbs – FAIL.
We tried the overnight buttermilk soak – FAIL.
We tried the “shake-n-bake” approach – major FAIL.
The breadcrumbs just weren’t sticking to the onion rings! So I went back online and searched. And then, I found a YouTube video that brought me back from the brink of onion-ring insanity.
The key to successful baked onion rings?
- Add a bit of flour to the egg / milk mixture, to make a really runny batter.
- Give the onion rings two dunks in the egg mixture! (Order: egg mixture, flour, egg mixture again, then the breadcrumbs).
- The finer the breadcrumb, the easier it will stick.
Rejoice! We found our awesome healthy, baked onion ring recipe!
These are good. These are healthy. These are easy to make.
We made them twice over the long weekend. The only reason we didn’t make them 3 times was because we only had 2 onions in the house. Actually, we’ve made them every weekend night for the past 3 weeks, because they’re delicious and healthy and feel like the ultimate versatile dipping treat!
In case you didn’t know, they taste fantastic with homemade guacamole. They are superb with an easy peanut sauce. And if you want to kick up the spice a notch, dunk them in a homemade red curry paste! I guarantee these baked onion rings will be a total household pleaser, for the young and old alike 🙂
So, learn from our many trials and many errors, and make these onion rings!
- 1 medium onion, cut into rings 2-cm wide
- ½ cup milk
- 1 large egg
- ½ tsp sea salt
- ½ cup flour, divided
- 1 cup breadcrumbs
- Pre-heat the oven to 450 F and line a baking tray with parchment paper.
- Set up your dunking stations using 3 moderately deep bowls (I find using tupperware food storage containers works well). In one bowl, whisk together the milk, egg, salt and 1 tbsp of flour. In a second bowl, add the flour (1/2 cup minus 1 tbsp). In the third bowl, add the breadcrumbs.
- Dip an onion ring into the egg mixture, ensuring the ring is completely coated.
- Shake off the excess batter and dip it into the flour bowl. Swirl the bowl around, flipping the onion, to ensure all sides are completely coated in flour.
- Shake off the excess flour before dipping it back into the egg mixture. Again, coating all sides.
- Shake off the excess, then finally dip the onion ring into the breadcrumbs. Swirl the bowl around, flipping the onion, to ensure all sides are completely coated.
- Shake off the excess breadcrumbs before placing the onion ring on the parchment-lined tray.
- Repeat with the remaining onion rings.
- Lightly mist the onion rings with a spray oil and place in the oven.
- Bake for 30 minutes, flipping half-way through the baking time, until the onion rings are golden brown.
- Serve hot, with your favourite sauce.