baked onion rings

[Nalega]

any ideas for healthy versions of onion rings? theres gotta be more to it than coating in egg and breadcrumbs and baking, like most recipes i've found.

[piccola]

I usually do the double-coating: buttermilk, then flour, then egg, then crumbs.

[Clare K]

the buttermilk was plenty...just really roll them in a good amount of panko.

[Clare K]

I actually soak the onion rings in a buttermilk and hot sauce mixture, then roll them in Japanese panko breadcrumbs (they are extra crunchy). Then I bake. Always a hit and very tasty.

[dannie26]

Best temp for baking these?

[Clare K]

I would say 350 degrees for 20-25 minutes.

[Nalega]

I did dry the rings first... I love the idea of using panko! Is the buttermilk and hot sauce enough to make the panko stick? i feel like eggs or egg whites would work better.

[jennjen18]

Do you have to flip them over after the one side is browned?

[Nalega]

im my original version, with just eggwhite and breadcrumbs, yes, they definetely needed to be flipped to help browning.

[Clare K]

I never flipped mine...

[2chez mike]

Soak rings in cold water to mellow them. Spray with olive oil after coating with bread crumbs and before placing on baking pan.

[Nalega]

This is actually what i ended up doing, and it worked pretty well. still wish they had a little more crunch.

[2chez mike]

Did you dry off the rings before coating and breading? Maybe turn up the oven a bit?

[KRS]

Boil rings in water briefly to soften and kill harshness. Then fry in canola oil.

The standard method for french fries is to fry at 320 for 90 seconds, remove and drain on paper towels, increase the heat to 375 and cook again until golden. For onion rings, the initial time should probably be shorter, and the final frying will go quickly. They'll continue to cook after you take them out of the oil, so don't let them get brown before removing them.

When done this way, they retain very little oil, and of course there's no coating. An added benefit is that they don't go limp.

[krushdnasty]

^ "When done this way, they retain very little oil, and of course there's no coating. "

8-O !!!!!! are you recommending onion rings without flouring, breading or battering? Shock. Horror. Onions are just the scaffolding upon which the noble batter sits enthroned!

ok, so maybe thats a bit exaggerated, but seriously. I love a thick tender-crisp sweet onion to be lurking beneath a thin crispy coating... but the coating must be there for it to be an "Onion Ring" imho. Otherwise its just a ... well... its an onion cut to reveal a ring shape then fried. Hmmmm... does that make any sense?!