Recipe by Amber Dawn
Top Review by SSX
Alright - these are waaay too addictive!!! I LOVE onion rings but not the deep frying in oil and extra fat/calories part so I decided to give these a try and God are these good! The husband and I (both onion ring lovers) fight over who gets to eat how much of these when we make a batch. Funny thing is, we never reduce the serving to 2 instead of 4 as is and we still sometimes bicker about how the other ate more than their "half". LOL... I'll use 2 eggs instead of the egg sub if I don't have that around, use Old Bay seasoning in place of salt sometimes and I like to use panko like some other reviewers because I like the texture better that way. I have to bake mine for 30 minutes (turning halfway) instead of 15 because in my oven the onions are still way too crunchy/raw at 15 minutes so bake according to your oven since it can vary.
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- fresh ground pepper
- 1⁄3 cup plain dried breadcrumbs
- 1⁄4 cup fat free egg substitute
- 1 large onion, peeled, sliced 1/4 inch thick, and separated into double rings
Directions See How It's Made
- Adjust the oven racks to divide the oven in half. Preheat oven to 400°F Spray nonstick baking sheet with nonstick spray.
- On a sheet of wax paper, combine the flour, salt, and pepper. Place the breadcrumbs on another sheet of wax paper. Place the egg substitute in a shallow dish.
- Coat each double onion ring on both sides with flour mixture, shaking off the excess; dip the onion in the egg, then coat lightly with the bread crumbs. Arrange the rings on the baking sheet and spray the tops with nonstick spray.
- Bake on the top oven rack until browned, 10 minutes. Turn carefully and bake until browned, 5 minutes.