Recipe By Chef John
Rating
Published Jul 29th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 servings Calories 297.7

It’s hard to bake an onion ring as good as a deep-fried version. These are pretty good, so check it out! This makes a very crunchy, easy, no-muss, no-fuss onion ring.

Recipe Ingredients

  • 1 yellow onion - ends trimmed off, peeled, and cut crosswise into 1/2-inch slices
  • 2 egg whites
  • 2 tablespoons milk
  • 1 pinch cayenne pepper, or to taste
  • 3 cups panko bread crumbs, or more if needed
  • ½ cup all-purpose flour
  • salt and ground black pepper to taste
  • cooking spray

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Separate onion slices into individual rings.
  3. 3 Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
  4. 4 Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
  5. 5 Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
  6. 6 Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
  7. 7 Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

Nutrition Facts

  • Calories 297.7
  • Carbohydrate 74 g
  • Cholesterol 0.6 mg
  • Fat 3.1 g
  • Fiber 1.4 g
  • Protein 12.8 g
  • Saturated Fat 0.9 g
  • Sodium 429.4 mg
  • Sugar 2.9 g

Reviews

  1. I could eat 4 onions cooked like this! I added flavors to the different layers for fun. I am one of those people who uses the whole eggs, so yes I used 2 normal eggs, yokes and all. They turned out great! 12 minutes was perfect for mine!
  2. Flavor was good. But the pano did not stick. Not so sure it's worth the mess.
  3. Followed a previous persons recommendation and put the onions in water prior to the breading. Worked much better.
  4. Updated: To get your flour to stick, put your onions rings in a bowl of cold water before coating. Work with one or two at a time, shaking off excess water then toss into your bag of flour mix. This worked really well for me. I ended up with fully coated, crispy onion rings. Old - Read more ...
  5. I made these for dinner tonight. I thought they were very good, coming in at half the calories as fried ones, this is a keeper. I baked for 15 minutes. Next time I will go less than that; maybe 12. The longer they cook, the crunchier they get, obviously. I like the fact they were - Read more ...
  6. Not pleased at all with this recipe. I made it as written. The onion rings were bland, the coating was dry. Not worth the time or effort. My husband and son ate one or two, then left the rest on their plates.
  7. My 16 year old son made these tonight. They were really delicious!!! We had a few different sauces to dip them in. Will be making these again....so easy to make.
  8. It is really hard to duplicate deep fried onion rings. These were quite good. The difficult thing was trying to get the flour and then the panko bread crumbs to stick. I will try them again.
  9. For a baked version of onion rings these were very good. I did add seasoning to the flour egg white and panko crumbs. Also I found that using the convection setting on the oven helped to crisp them up really well.
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