Baked Onion Rings Recipe :-The sweet onion rings are coated in a creole breading, and then they are roasted in your oven until they reach the proper level of crispiness. They are simple to prepare and are a lot better for your health than rings that are fried in oil and are greasy. Indulge in them as a delicious accompaniment to your cheeseburgers.
Baked Onion Rings Recipe
Ingredients:
- 2 large onions sliced into 1/4 to 1/2 inch rings
- 1/2 cup flour
- 1/2 cup milk
- 1 egg beaten
- 1 tablespoon creole spice mix (see recipe below)
- salt + pepper to taste
- 1 cup breadcrumbs
creole spice mix
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/8 teaspoon black pepper
- 1/8 teaspoon thyme
Instructions:
- Put the oven on to 425 degrees Fahrenheit. Parchment paper should be used to cover the baking sheet.
- One half of the flour should be placed in a bowl of a smaller size and then set aside.
- A separate bowl should be used to combine the remaining flour, milk, and egg. Creole spice blend, along with salt and pepper, should be added. Combine thoroughly by mixing.
- Take the onion slices and dip them into the bowl containing the plain flour mixture one at a time.
- Following that, dunk the onion into the mixture of flour and batter. Before proceeding on to the next step, let any surplus batter to sink to the bottom.
- Place the bread crumbs in a basin that is not too deep. After that, totally coat the onion ring in breadcrumbs by dipping it deep into the mixture.
- Place onion ring on baking sheet that has been prepped. Continue until there are no more onions left.
- Bake the onion rings for 17 to 20 minutes, or until they have a golden brown color.
- In order to ensure that the onion rings are evenly crispy, flip them over at the ten minute mark. Take the pie out of the oven and serve!
How to Make Baked Onion Rings:
1 . Set up the breading stations:
- One half of the flour should be placed in a small bowl that is shallow and then left aside. To make the creole spice mix, combine the remaining flour, milk, and egg in a separate bowl. Add salt and pepper to taste. Whisk the mixture until the flour has completely dissolved and you have a batter that is somewhat thick. Last but not least, put the bread crumbs into the third basin. Position them in a line on the counter.
2 . Dredge the onion rings:
- The first bowl contains plain flour, so take one of the rings and dip it into it. After that, place it in the second bowl that contains the batter that has been seasoned. First, allow the extra batter to drain off, and then finally, fully cover the ring with breadcrumbs. Proceed in the same manner with the remaining rings.
3 . Bake:
- Arrange the onion rings that have been coated in a single layer on the baking pan that has been prepared. Bake them for 18 to 20 minutes, or until they have a golden brown color and a crisp texture. In order to ensure that they bake evenly, you should be sure to flip them over on the other side at the ten minute mark.
Tips when Making Baked Onion Rings:
- It should come as no surprise that the rings will vary in size; particularly, the inner ring layers will be smaller and will bake more quickly.
- Using two quarter baking sheets and separating the smaller rings from the larger ones is something I would recommend doing. In this manner, you will be able to remove them from the oven sooner.
- Before coating them with breadcrumbs, it is important to ensure that any extra batter is let to drain out. In the event that you do not, the mixture that you use to make bread crumb is going to become clumpy and a mess very rapidly.
- The duration of the baking process will be determined by the thickness or thickness of the onion rings.
- Be careful to keep a close eye on them and flip them halfway through the cooking process to ensure that they are brown and crunchy on both sides.
- Be sure to maintain a light breading! It ought to be sufficient to dunk the onion ring once on each bowl. When there is an excessive amount of breading, the coating will become lumpy and wet.