How have I never made onions rings at home before? I actually made these for the first time about a month ago and since then I’ve made them a few more times. Needless to say, they’re awesome. As much as I love onion rings, I couldn’t bring myself to buy deep fried, over salted onion rings to satisfy my cravings. I had seen baked onion rings on other blogs before but figured it was too much work or that they wouldn’t be as good. Um… About that? I wont be going back to regular deep fried, over salted onion rings. Ever.
It was actually my hubby that got the amazing idea to add fresh rosemary. Dried rosemary would not work as well, but the rosemary is easily omitted for onion rings that are just as good, or you could get creative and try your own seasonings.
You know how I was mentioning that typical onion rings are too salty for me? Well, I do like the amount of salt that’s in these, but if you prefer them a little saltier feel free to sprinkle them with a pinch of salt when they’re still hot from the oven.
You can probably tell how much we love these from the amount of pictures 😀 I couldn’t help myself!
Baked Rosemary Onion Rings
- 1/4C whole wheat flour
- 2 tsp paprika
- 2 tsp salt
- 1 tbsp very finely chopped fresh rosemary
- 2 eggs well beaten
- 2-3C panko or whole grain bread crumbs
- 2-3 medium sized onions(we’ve used red onions or yellow onions, both work fine. Choose a milder/sweeter onion for those that don’t want them to be overly oniony)
Slice the ends off the onions and peel the papery skin away. Slice the onions into 1/2″ rounds and separate them from each other. Even the tiny ones in the center can be used if desired, or set aside for another purpose.
Preheat oven to 400 degrees.
In a large sealable bag, combine the flour, paprika and salt. Mix and add the onion rings. Close the bag tightly and shake well to coat all the onion pieces in the flour mixture. Set aside. Place 2 C of panko into a large bowl and set aside. In a smaller bowl, beat the eggs well with an generous pinch of salt and the rosemary. Remove a few onion rings from the bag of flour mixture at a time and coat in egg. Transfer to the panko, coat completely and then transfer to a plain baking sheet. Repeat with all the remaining onion rings adding more panko to the bowl if needed – this should make enough onion rings to fill about 2 baking sheets.
Bake 20-25 minutes switching the baking sheets half way through or until the onion rings are golden on the bottom. Once golden on the bottom, flip the onion rings over and continue to bake for another 10 minutes, switching the baking sheets again if needed, until golden and crispy.
Congratulations to the winner of the Wondermill Grain Mill, Amy whose favorite flour is rye flour! Please email me your shipping information as soon as possible!