Baked Beer Battered Onion Rings

Total Time
Prep 15 mins
Cook 10 mins

I found this recipe in the March 2000 issue of Cooking Light and have made it several times since. The rings are fried only for a minute, then baked in a hot oven. They are very crisp and yummy!

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings.
  3. Use 16 of the largest rings; reserve remaining onion for another use.
  4. Lightly spoon flour into a dry measuring cup; level with a knife.
  5. Combine flour, salt, paprika, and pepper in a medium bowl.
  6. Stir in beer and egg white (batter will be thick).
  7. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
  8. Dip 5 onion rings in batter, letting excess drip off.
  9. Add onion rings to pan; cook for 2 minutes on each side or until golden.
  10. Place the onion rings on a jelly-roll pan.
  11. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
  12. Coat the onion rings with cooking spray.
  13. Bake at 400° for 10 minutes or until crisp.
  14. Note: Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter.
  15. Measure 1/2 cup beer in a small bowl, and stir with a fork.
  16. You're left with about 1/3 cup flat beer.
Most Helpful

better then the bread crumb/milk combo i tried from another recipe. kinda fiddly and in a non-stick pan you don't really need the oil since it's not deep enough to cook the sides anyway. cooked for 18 min as they weren't crisping. took previous review's advice and added some garlic and chipotle pepper. didn't have any beer, had to use water. texture was still a little odd, kinda soft, can't get salt to stick to them. they certainly taste like diet food. think next time i might add some corn meal next time, spray with oil or cooking spray before they go in the oven, sprinkle with salt, and cook for longer at 375 or so since the bottoms were very brown before the tops were cooked

spiritussancto September 30, 2009

This was a pretty good recipe though I thought the batter came out a bit thick & it needed a bit more seasoning of some sort, maybe more paprika? I only used one onion & there wasn't any left over batter. Of course the onion was large, this may have had something to do with it. I would like to try it again with some extra seasoning & thin out the batter a bit. Worth trying again.

CabinKat May 03, 2008