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Baked Onion Rings

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

Source: Everyday Food, June 2009
Total Time Prep Servings

Ingredients

Directions

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  • luvpat
    3 JUL, 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.
    Reply
  • thatnametaken
    29 JAN, 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.
    Reply
  • Coleman Boys Mama
    4 NOV, 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!
    Reply
  • MarthaandMeBlogger
    12 OCT, 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/
    Reply
  • janec1704432
    3 JUN, 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.
    Reply
  • CSidoti
    29 MAY, 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.
    Reply

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