Pin it
These baked crispy onion rings give you all the taste of traditional onion rings with way fewer calories. This healthier version stays crunchy without any deep frying.
I first made these oven-baked onion rings for a football get-together with friends. Everyone was shocked to learn they weren't fried because they turned out so crispy and tasty.
Ingredients
- 2 eggs: they help the breadcrumbs stick properly
- 3 tablespoons milk: thins out the egg mixture for easier coating
- 1 pinch of Espelette pepper: adds a gentle heat kick
- 2 nice red or sweet onions: pick firm ones for best results
- 80 g flour: creates the base layer that helps everything stick
- 200 g breadcrumbs: gives that irresistible crunch we want
- Light vegetable oil: helps them brown in the oven
- Salt and pepper: brings out the natural onion flavor
Step-by-Step Instructions
- Heat your oven:
- Warm it to 210°C to make sure everything cooks evenly and gets a nice golden color.
- Mix the wet stuff:
- In a wide bowl, whisk together eggs, milk and Espelette pepper until smooth to create the sticky base for the breadcrumbs.
- Get the breadcrumbs ready:
- Put breadcrumbs in a large plate for easy coating. You can add dried herbs if you want.
- Slice the onions:
- Cut them across into rings about half a centimeter thick so you get nice even circles that'll cook at the same rate.
- Coat with flour:
- Put the onion rings in a freezer bag with flour, salt, and pepper, then shake it up so each ring gets coated all over.
- Bread the rings:
- Dip each floured ring into the egg-milk mix, then roll it in breadcrumbs, pressing gently so they stick well.
- Bake them:
- Lay the breaded rings on a baking sheet with parchment paper without overlapping, spray lightly with oil, and bake for 15-20 minutes until golden brown.
Pin it
I really like using red onions for this dish because they're slightly sweet and look great. At my house, they've become our must-have side for Friday family burger nights. Even my kids who used to hate onions can't get enough of them now.
Storage
These onion rings keep well in the fridge for about 2 days in an airtight container. To heat them up, pop them in the oven at 180°C for a few minutes to make them crispy again. Don't use the microwave as they'll turn soggy.
Alternatives and Variations
If you don't have Espelette pepper, you can use sweet or smoked paprika instead. For a bolder flavor, add a teaspoon of garlic powder to the breadcrumbs. For a gluten-free version, just swap regular flour for rice flour and use gluten-free breadcrumbs.
Sauce Suggestions
These onion rings taste amazing dipped in various sauces. Try a Greek yogurt sauce with fresh herbs or a slightly spicy BBQ sauce. My family particularly loves them with blue cheese dressing or simply with homemade ketchup.
Dish Origins
While onion rings are typically linked to American cuisine where they're usually fried, this oven-baked version follows the modern trend of making classics healthier. In France, we're increasingly enjoying these adaptations that keep the taste while cutting down on calories.
Frequently Asked Questions
- → What’s the best way to chop the onions?
Cut the onions into rings, keeping the thickness to around half a centimeter so they cook evenly.
- → Can I swap out the paprika for another spice?
Absolutely! Try smoked paprika, cayenne, or your favorite spice instead.
- → What are some alternatives to breadcrumbs?
You can use crushed oats, ground nuts, or even polenta as a breadcrumb substitute.
- → How do I keep the onions from sticking to the tray?
Spray the onions lightly with cooking oil or line the baking tray with parchment paper.
- → Can I prep the onion rings ahead of time?
Yes, coat the onions and store them in the fridge. Bake them just before you’re ready to serve.