Healthy onion rings?!? All of my dreams have come true! This is just as good as winning the lottery! Ok, maybe not, but I’m all about enjoying the little things. These caught my eye on the internet lately, and I knew I had to give them a try.
I made them with rosemary like the recipe called for, but I quickly realized that you could make lots of different flavors. Chipotle chili and garlic are two ideas that instantly popped into my mind. These had the same great crunch as deep fried ones, and I will surely be making them again very soon. I always have the ingredients on hand, and I think they impressed The Hubs.
Baked Rosemary Onion Rings recipe from Food Doodles
- 1/4C whole wheat flour
- 2 tsp paprika
- 2 tsp salt
- 1 tbsp very finely chopped fresh rosemary
- 2 eggs well beaten
- 2-3C panko or whole grain bread crumbs
- 2-3 medium sized onions(we’ve used red onions or yellow onions, both work fine. Choose a milder/sweeter onion for those that don’t want them to be overly oniony)
Slice the ends off the onions and peel the papery skin away. Slice the onions into 1/2″ rounds and separate them from each other. Even the tiny ones in the center can be used if desired, or set aside for another purpose.
Preheat oven to 400 degrees.
In a large sealable bag, combine the flour, paprika and salt. Mix and add the onion rings. Close the bag tightly and shake well to coat all the onion pieces in the flour mixture. Set aside. Place 2 C of panko into a large bowl and set aside. In a smaller bowl, beat the eggs well with an generous pinch of salt and the rosemary. Remove a few onion rings from the bag of flour mixture at a time and coat in egg. Transfer to the panko, coat completely and then transfer to a plain baking sheet. Repeat with all the remaining onion rings adding more panko to the bowl if needed – this should make enough onion rings to fill about 2 baking sheets.
Bake 20-25 minutes switching the baking sheets half way through or until the onion rings are golden on the bottom. Once golden on the bottom, flip the onion rings over and continue to bake for another 10 minutes, switching the baking sheets again if needed, until golden and crispy.