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3.94 from 44 votes

Baked Onion Rings

Onion rings were a favorite of mine growing up, but I thankfully (and heartfully) gave up my taste for those greasy oily, deep-fried, fatty monstrosities. The onion rings in this recipe come out pretty close to perfection. Try them with Black Bean Burgers.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook

Ingredients

  • 1 large red onion cut into 1/2-inch-thick slices
  • 2/3 cup oat flour
  • 1/4 cup chickpea flour
  • 1 cup Almond Milk
  • 1 teaspoon rice vinegar
  • 1/3 cup cornmeal
  • 3/4 cup bread crumbs 100% whole-grain salt-free
  • 1/3 cup nutritional yeast
  • 2 tablespoons Savory Spice Blend
  • 1 teaspoon smoked paprika

Instructions

  • Preheat the oven to 425F. Line a large baking sheet with a silicone mat or parchment paper and set aside. Separate the onion slices into rings. Transfer to a bowl and set aside. 
  • In a shallow bowl, combine the oat flour, chickpea flour, Almond Milk, and vinegar. Stir to blend well.
  • In a separate shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, Savory Spice Blend, and paprika. Mix well.
  • In a row, line up the bowls of onion rings, batter, breading mixture, and the prepared baking sheet. Dip an onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat. Use a clean, dry hand to sprinkle the breading onto the onion as needed. Place the coated onion ring on the baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second sheet if needed. You should have enough batter and breading for about 20 onion rings. 
  • Bake for 10 minutes, then remove from oven and carefully turn rings over. Bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot. 
Discuss

3 responses to “Baked Onion Rings

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  1. I love onion rings but was wondering if it was the fying and not the onions themselves… so was thrilled to make this one of the first recipes I tried out of the HNTD cookbook. They were really really good! Using large onions and thick slices would be my tip, and I’m waiting to see how the leftovers crisp back up on reheating, but really happy with this and all the recipes I’ve tried so far. Thanks Dr. G =D

  2. I changed the vegtables to sweet potatoes and zucchini and cooked it 20min. On each side. I changed the vinger to red vinger the spice to garlic power and tyme and it still taste good.

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