Crispy baked onion rings made with simple ingredients and much healthier than the fried version!
I’m really not a huge fan of onions in a lot of dishes. But when it comes to onion rings? Well, that’s an entirely different story. I’m pretty sure I could eat onion rings all day long and never get tired of them. I’d almost go so far as to say that I love them more than french fries. Almost. It’s really hard to choose between the two.
While I do love fried food (let’s be honest, it does taste good), I like to find ways to make some of my favorite dishes a little healthier without losing any flavor. Sometimes it doesn’t always work in my favor. But after a little trial and error, I finally figured out the best way to make baked onion rings that still taste delicious!
I’ve tried several different variations of baked onion rings and found that soaking them in buttermilk makes the onion rings so much better. The buttermilk helps to soften the onions and also helps the breading to stick better to the onion rings. I’ve tried these without the buttermilk soak and while you can do it, I definitely suggest soaking them in the buttermilk first for best results.
I usually soak the onion rings anywhere from 2-5 hours. Sometimes I’ll prep them a couple hours before dinner or do it around lunch time, so they’re ready to go when dinner rolls around. You could even prep them the night before and let them soak overnight.
After they soak you’ll toss the onion rings with some flour, then dip them in egg, then panko breadcrumbs. Once you’re done with that, just pop them in the oven for about 30 minutes and they’re done. Serve them up with some ketchup or your favorite dipping sauce for a perfect side dish!
Baked Onion Rings
- 2 large yellow onions
- 1- quart low-fat buttermilk
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 2 large eggs
- 1 and 1/2 cups panko breadcrumbs
- Cut off the ends of the onions and peel off the outer layers. Slice the onions into 1/2" rings. Discard the smaller pieces or save for a later use. Separate the rings and add them to a 9x13 baking dish. Pour the buttermilk on top, making sure all of the onion rings are covered with the buttermilk. Cover and place onion rings in the refrigerator to soak for at least 2 hours.
- Preheat oven to 400 degrees. Line two large baking sheets with parchment paper and set aside. Remove the onion rings from the fridge and set aside.
- Add the flour, smoked paprika, salt, and the pepper to a small bowl and mix well. In a separate bowl, beat the eggs and set aside. In another bowl, add the panko breadcrumbs plus a little extra salt, if desired.
- Remove each onion ring from the buttermilk and dip into the flour mixture, then the egg, then the panko, making sure to coat well. Depending on how much you use, you may need more panko bread crumbs. If so, just add a bit more to the bowl.
- Place the onion rings in a single layer on the prepared baking sheets and spray the onion rings well with nonstick cooking spray.
- Bake at 400 degrees for about 15 minutes. Remove from oven, flip the onion rings, and spray the other side with nonstick cooking spray. Return to the oven and bake for an additional 15 minutes.
- Remove from the oven and serve warm.