Baked Onion Rings

Name: Baked Onion Rings
Prep time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups cornflakes; 1/2 cup plain dried breadcrumbs; 1 large egg; 1/2 cup low-fat buttermilk; 1/4 cup all-purpose flour; 1/8 teaspoon cayenne pepper; Coarse salt and ground pepper; 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings); 2 tablespoons olive oil

49 Ratings
6 Reviews

Cornflakes and a hot sheet pan are the secrets to the crispiness of these onion rings.

Everyday Food, June 2009

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Recipe Summary

prep:

15 mins

total:

30 mins

Servings:

Ingredients

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil

Directions

Step 1
Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.

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Step 2
Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Reviews (6)

49 Ratings

5 star values: 10
4 star values: 15
3 star values: 15
2 star values: 4
1 star values: 5

Martha Stewart Member

07/03/2015

I love these rings, and the thing of it is that they are baked & you'd never know they weren't deep fried. I once ate the whole tray by myself. I love the cornflake & breadcrumb taste too. It's a 5 star as far as I'm concerned.

Martha Stewart Member

01/29/2011

These are very tasty and healthier than their deep fried counterparts. I had a problem with the dredging though - the cornflake mixture gets lumpy after ring #5 or so and the remaining rings are very hard to coat as a result. to address this issue, I seperated the cornflake mixture into two bowls instead of just the one.

Martha Stewart Member

11/04/2010

WOW!!! Eating these makes you think they are straight from a diner!! But to know they are baked with very little oil is fantastic! And they were super easy...was able to pull them off on a weeknight and still got dinner on the table in about 40 minutes. Will be making these again and again!

Martha Stewart Member

10/12/2010

These are amazing. You almost cannot tell they're not the real thing! You can see how mine turned out here: http://marthaandme.wordpress.com/2009/06/09/baked-onion-rings/

Martha Stewart Member

06/03/2009

These were wonderful! They were every bit as good as deep fried ones. Like the previous poster, I would not use olive oil because of the high heat. I used vegetable oil. I also added more cayenne pepper because we like spicy seasoning. This recipe is a definite keeper.

Martha Stewart Member

05/29/2009

These rings have a great flavor and crunch, but I do not recommend Olive Oil in a 450 degree oven unless you do not mind a lot of smoke. I use grapeseed oil or another oil that has a higher smoke point.

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Baked Onion Rings

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Ingredients

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Reviews (6)

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Baked Onion Rings

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Baked Onion Rings