Baked Rosemary Onion Rings

by Heidi @ Food Doodles on March 22, 2012

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!

I promise, even if you’re intimidated by the steps – give these a try!  They’re a lot simpler than they seem, and they are so worth the effort!  Plus, baking is way less scary than frying 😉



Baked Rosemary Onion Rings

Serves 4-6

  • 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!

Leave a Comment

{ 32 comments… read them below or add one }

1 Joanne T Ferguson July 6, 2013 at 00:36

G’day! These looks SO yum, TRUE!
Love the flavor combo and that they are baked!! GREAT photo too!
Cheers! Joanne


2 Robert April 10, 2013 at 15:39

What did I do wrong?! I didn’t have whole wheat flour, so I used all purpose flour. The panko crumbs hardly stuck at all to the egg-dipped onion rings. Actually, neither did the flour and herb mixture, maybe that’s where the problem started, you think?
And by the time I had dipped half of the onion rings, the panko was so damp that it wouldn’t stick at all. I baked the rings, but the results were not worth putting on the table
If the flour substitution was the cause, can you tell me why? I’d like to be able to make this dish–the pictures look delicious–but I hesitate to try again with something that went so terribly wrong. Robert in Manassas Virginia


3 Heidi @ Food Doodles May 19, 2013 at 13:41

Sorry it didn’t turn out for you! The only thing I can think of is that maybe the onions aren’t very fresh? In the early spring the onions at the grocery store might not be the freshest and not as juicy, and thus the flour mixture wouldn’t stick to them(and the egg and then the panko). I don’t see why you shouldn’t be able to use all purpose flour, I’m sure that isn’t the reason it didn’t work out. If you do try them again be sure to let the excess egg drain off before dipping them in the panko to avoid getting the rest of the panko all wet and clumpy. If you try them again and figure out what went wrong, please let me know!


4 Aleks February 4, 2013 at 02:26

I’ve tried this and it’s awesome 🙂 I really loved it and I’m sure I’ll do this more than just one time 🙂 here you can check the results!



5 Aleks February 4, 2013 at 02:26
6 Gen October 17, 2012 at 05:59

I think this would be amazing with calamari!!!


7 Val - Once A Week Cooking July 27, 2012 at 22:14

So trying this recipe. I love onion rings. But besides the horrible fat content I also have IBS and can’t have fried foods. This will bring one of my favorite “junk” foods back to my table 🙂


8 Sally @ Spontaneous Hausfrau April 5, 2012 at 12:44

These look so crispy and wonderful! You can’t go wrong with rosemary – it’s so fragrant. Your kitchen have smelled amazing while these baked!


9 Baking Serendipity March 31, 2012 at 17:01

I love this snack! Baked onion rings are the perfect alternative to fried. We make ours with crushed kettle chips for the coating too 🙂


10 Jacqui March 31, 2012 at 11:14

My husband loves onion rings! I hardly ever make them though because he manages to eat them all so fast. I love the idea of adding rosemary, yum!


11 beti March 29, 2012 at 23:11

I really REALLY love the fact that they are baked


12 Roxana GreenGirl { A little bit of everything} March 29, 2012 at 19:57

Don’t you just love rosemary? I use it as often as I can and since this winter wasn’t our little bush didn’t die and was able to use fresh rosemary all winter long.
These onion rings would make a perfect appetizer


13 Shalani March 28, 2012 at 02:37

I just try to eat onion rings so I want to try these Baked Rosemary Onion Rings looks delicious.


14 Katie@Cozydelicious March 27, 2012 at 19:52

These look awesome! And so crispy… yum!!! I love onion rings and so great to not have to fry them.


15 Richa@HobbyandMore March 27, 2012 at 15:47

love the pictures and the bag full of crisp onion rings!


16 brandi March 27, 2012 at 11:17

I LOVE rosemary! i would not share these with anyone 🙂


17 Marsha @ The Harried Cook March 26, 2012 at 20:59

My husband and I would both LOVE this recipe! He adores onion rings and I love rosemary and the fact that they’re baked! Must try this one soon. Thanks for sharing!


18 Nora @ natural noshing March 26, 2012 at 08:36

Love this recipe!!! Just need to make it gluten free (shouldn’t be a problem) a d I’ll be one happy camper!!! 🙂 mmmmmmm, healthy onion rings…yummmmm


19 Nora @ Natural noshing April 2, 2012 at 17:30

BTW I nominated you for the Versatile Blogger Award in case you want to check it out 🙂


20 Joanne March 26, 2012 at 07:06

I LOVE onion rings but never order them because deep frying is so not my thing. These baked versions sound amazing! I love that you added rosemary…it’s such a great fresh flavor.


21 sally March 25, 2012 at 10:06

Yummy! These look fantastic! I agree that baking onion rings seems a lot less scary than frying them.


22 Nami | Just One Cookbook March 25, 2012 at 03:49

This looks amazing!!! I really love that you added rosemary to this (very nice fragrance) and you baked!!! I’m going to try this one day – soon!!!


23 ohkeeka [The Type A Housewife] March 23, 2012 at 16:37

I just adore onion rings–adore them! But I don’t like the greasiness of the deep fried variety either, so this recipe sounds perfect to me. I’ve pinned it and I will definitely be making it soon. (Maybe this week because I have rosemary on hand!)


24 Heather March 23, 2012 at 10:42

I LOVE baked onion rings – the addition of rosemary must be even more amazing than it sounds!

Beautiful pics too- I have a hard time not posting all my favorite pics in one post – if I had it my way somedays the entire post would be foodie pics 🙂


25 mellissa @ ibreatheimhungry March 23, 2012 at 06:09

Heidi these look awesome! I love onion rings too and rarely indulge because of the guilt! Can’t wait to try these with the rosemary, that’s a great idea! I might try to create a low carb version – my mind is racing with possibilities! Thanks for the inspiration!


26 Gina @ Running to the Kitchen March 22, 2012 at 22:51

These look awesomely crispy for baked ones. Impressive! I’ve never done onion rings at home either. I have done squash rings (kind of bizarre) with rosemary too actually.


27 The Contess @ Tumbleweed Contess March 22, 2012 at 20:47

These sound devine! And guilt-free sort of. I agree with the no frying.


28 Cindy @ Once Upon a Loaf March 22, 2012 at 19:49

Delicious! Rosemary, too? I’m convinced. Will try these!


29 Annie @ Naturally Sweet Recipes March 22, 2012 at 19:35

Oh yum! I’d never think to add rosemary to something like this. Love the idea. They look tasty!


30 Charissa March 22, 2012 at 18:59

These look better than those evil deep fried things…yummy!!

I love the twist of adding rosemary to it!


31 Maryea @ Happy Healthy Mama March 22, 2012 at 16:30

Oh wow! These look incredible! I’m going to have to give these a try even if I’ll be the only one eating them. They look worth it.


32 Kathryn March 22, 2012 at 16:20

I love the addition of rosemary! It’s such a great herb and I can imagine that it works really well with the crispy coating and onion.


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