Step By Step: Baked Onion Rings

Step By Step:

Baked Onion Rings

My fondness for onion

rings is fairly legendary, and I’ll choose them over fries any day, given the opportunity. There’s just something about the crispy-crunchy-sweet-salty ring that gets me everytime. More often than not, those onion rings are deep-fried, which is why they taste so darn good, but not everyone wants to hover over hot oil and have their house smelling like a fast food restaurant. This baked version of onion rings still gets top marks for flavour, and I love how I’m not missing out on any of the crunch factor.

Before you get started, there are a few things to know about how to get the best-tasting oven-baked onion rings. First up is the type of onion. I like to use large sweet onions as they have the best flavour. Next up is timing. The onion rings need to soak in buttermilk for a minimum of 6 hours but ideally overnight. This allows the onions to soften, making them tender inside the crispy coating. The long soak in buttermilk will also allow the egg whites and the crumb coating to stick to the onion rings. This recipe does take some planning ahead, but it’s worth it!

The ingredients for the breading are also key. Flour really sticks to the onion; the cornmeal adds crunch; and the panko crumbs are large, airy flakes which tend to stay crispier longer than just regular old breadcrumbs because they don’t absorb as much grease. I seasoned my mixture with smoked paprika and garlic powder, but lemon pepper, chili powder, Old Bay, would also be great.

Once the breaded onion rings are on the baking sheets, you’ll want to thoroughly coat them in a cooking spray. This helps to seal the breading to the onion, and gives us the crispy rings we all crave. Flipping the onion rings over at the halfway point is also important as it makes sure the onion rings brown evenly. All ovens bake a little differently, so watch the last few minutes of baking, as you wouldn’t want these tasty morsels to burn. Golden brown is where it’s at!

The hardest part is waiting the suggested 10 minutes before you can pop a ring in your mouth. I didn’t wait that long, to be honest, and I assume you won’t either!

Serve the onion rings with this creamy Chili Lime Mayo, but ketchup or a ranch-style dip would also be delicious. This is a fabulous snack to enjoy on the patio with a cold beverage. I also love tucking these onion rings into my burger or grilled cheese sandwich. Best part is there’s no deep fryer to clean!

STORY AND PHOTOGRAPHY BY RENÉE KOHLMAN

Makes ½ cup

½ cup (125 mL) mayonnaise 1-2 tsp (5-10 mL) sriracha Juice of half a lime Pinch of salt

Combine all the ingredients in a small bowl.

Crispy Baked Onion Rings with Chili Lime Mayo

Serves 4

2 large sweet onions, sliced into 12 mm thick rings 3½ cups (875 mL) buttermilk 4 large egg whites 1 cup panko breadcrumbs 2/3 cup all-purpose flour 2/3 cup cornmeal 1 tsp salt ½ tsp smoked paprika ½ tsp garlic powder ½ tsp pepper Non-stick spray such as Canola Harvest, PC Olive Oil Spray, Pam, etc.

1. At least 6 hours ahead of time, place the onion rings in a shallow dish. Pour the buttermilk over top. You want the onions submerged as much as possible. Cover tightly with plastic wrap and refrigerate. For even better results, you can let them soak overnight. 2. Remove the soaked onion rings from the refrigerator. Preheat the oven to as possible. 5. Bake for 15 minutes, then remove the baking sheets from the oven, flip over each onion ring, then continue to bake for another 13-15 minutes, until the onion rings are crispy and nicely browned. Allow the onion rings to cool for 15 minutes before serving with the Chili Lime Mayo.

These are best enjoyed the day they’re made, but any leftovers can be reheated in at 350° F oven for 7-9 minutes.

425° F. Line two baking sheets with parchment paper. 3. In a medium bowl, beat the egg whites until frothy. In a shallow bowl, mix together the panko, flour, cornmeal, salt, and spices. 4. Remove each ring from the buttermilk and shake off any excess. Submerge the onion first into the egg whites then into the breading mixture, being certain to coat the onion thoroughly. If the crumb mixture isn’t sticking, submerge in the whites then coat in the breading again. Place each breaded ring on the prepared baking sheets in a single layer. When all of the rings are breaded, spray generously with the cooking spray, being certain to cover as much of the breading

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her debut cookbook All the Sweet Things was published last year.

FAMIGLIA BREADS

a tribute to the late Luigi Bontorin and his passion for simple, local ingredients that create a nutritious bread to be shared with family and friends. read the full story at www.cibl.com HEALTHY • NUTRITIOUS • FLAVOURFUL