Baked Onion Rings
No need to deal with hot oil – these onion rings are easily baked to crisp-perfection right in the oven!
When it comes to crisp, fried foods, I’m all about deep frying – chicken, shrimp, avocado… you name it. But with deep frying comes a huge pain of cleaning and that lingering oil smell for days on end. Plus, with our Cabo trip just two months away, Jason and I trying our best to cut back on the artery-clogging goodies. That being said, I tried the oven method with these onion rings and boy, am I happy to report back that I will NEVER have to deep fry onion rings ever again.
I used my usual simple Panko breading for these onion rings, and at the last minute, I decided to throw in a bit of Emeril’s creole seasoning and Parmesan for that extra punch of flavor. You can certainly adjust the seasonings to taste but I recommend not adding too much – you’ll want a nice balance of flavors so you can dunk these bad boys in your favorite dipping sauce.
Now I will warn you – once you make these, you will not be able to stop eating these until every single last onion ring is gone. So to play it safe, maybe you should just double the batch. I won’t judge if you won’t.
Baked Onion Rings
- 1 cup all-purpose flour
- 1 tablespoon Emeril's Essence Creole Seasoning
- 1 ½ cups Panko*
- ½ cup grated Parmesan
- 2 onions, sliced
- 1/2- inch thick and separated into rings
- 2 large eggs, beaten
- Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine flour and Emeril’s Essence; set aside.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, dredge onion rings in flour mixture, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Spread onion rings in an even layer on the prepared baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
- Serve immediately.
Did you make this recipe?
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I love onion rings, but deep frying scares me a little. 😉 This was a great alternative! As soon as I smelled them in the oven, my mouth was watering! I didn’t have the recommended seasoning so I used salt, pepper, paprika and cayenne. If I’d looked up the ingredients, I could have used the rest as they were in my cabinet. These were so good and I love how crunchy they were. Will definitely make them again!
We just made these, they came out great! The only thing we changed was applying the dry coatings by shaking in disposable bags. We also baked the rings on a cookie cooling rack over a sheet pan. They came out perfectly golden brown and crunchy all over. We actually preferred the lighter flavor of these to deep fried onion rings. Truly a statement, as we love traditional onion rings!
No one who loves onion rings and lives alone should make these…because it is all too easy to simply eat them all in one sitting!
Dipping sauce is good but they are delicious plain, too.
I had to use 3 eggs, and 1 1/2 Vidalia Onions, but other than that pretty much followed this recipe. For the cheese, I used an “Alpine Cheddar” that tastes a lot like Parmesan, Use a little of the Panko & cheese batter at a time, as it gets wet from the eggs and will no longer coat the onion. I should also have used a little egg at a time, since once enough flour fell into the eggs they were no longer moist enough to coat the onion.
Made these last night along with another recipe with different components to compare. Overall, these were nice in the flavor, though I did run out of the breading mixture and eggs before using all of the onion rings. The one problem that I had was that the Panko fell off at first bite. We, also, prefer a bit more ‘umpf’ to the seasoning, so will amp that up to either 2-3 T. of Creole Seasoning and / or maybe cayenne pepper.
I will do these again with one other change (instead of 2 eggs) – I’ll use the mixture from the other recipe to see, if the Panko will stay on the onion ring better. I’ll use 4-5 egg whites beaten with 2-3 T. mayonnaise for my next experiment with onion rings. We did like the Panko texture of this recipe over the breadcrumbs in the other recipe. Thanks for sharing your take on onion rings baked in the oven (that part I really loved).
Best DAMN onion rings ever! OMG! Thank you for this great recipe.
These sound delicious and easy to prepare.
Why do these show 571 calories a serving?
Finally got around to making these and they were delicious.
I had a problem getting the flour to stick so I did egg,flour,egg and panko and they turned out fabulous!
Thanks for posting a great alternative to deep frying!
Amen, from one Michele to another — the egg, flour, egg, panko was the best solution for me – otherwise the panko and cheese would not stick to the onion ring. Excellent recipe, Chungah!!
I have a huge amount of onions and want to know if after these are made can they be frozen and reheated later date ?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Just made your onion rings. Have to say soaking them in cold water for 10 minutes and then proceeding with the steps above helps the breading stick. Also I put my flour and breading in 2 seperate gallon sized plastic bags and that seemed to evenly distribute the breading well. I did the panko/parmesan in stages though and layed them on the baking tray afterwards. Still in the oven but they smell delicious. Fingers crossed.
So you spray the non-stick coating mix directly on the onion rings after they are coated?
I’m going to try these, cuz I love onion rings, and everyone gets mad about the smell of the oil when I make them. Hint: If you dip your rings in milk first, before dusting them in the flour, then the flour sticks nicely. Then proceed with the egg and bread crumbs.
I’ve made these twice. Second time I used a bag to flour the onion rings. I also added 2T cold water to the eggs and they coated easier. I don’t use the parmesan and they are still amazing. My husband says these are the best onions rings he’s ever had.
Looks “killer”…,aka…delish…can’t wait to make, then inhale!!!…I can’t believe I didn’t research this recipe topic sooner!!!…hope it is compatible with my “life style changes”…I have one question; being a “carb addict” as well as Type II diabetic, can you recommend a “carb friendly” exchange for the Panko?..I usually substitute the Parmesan/Romano cheese blend for bread, but think that might be too heavy of a cheese crust, unless perhaps I omit the 1/2 c. of parmesan and just use 1 1/2 c of Parmesan…what do you think?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute(s) that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment to suit your dietary restrictions.
OMG! these were easy, a little messy, to make! and tasted so good! even my 9 yr old who normally eats the breading only on onion rings, loved them! They were great on their own plain, with just a sprinkle of salt and pepper, or dipped in ketchup or bbq sauce. I did have to crack another egg and used only one large white onion. i had a lot of the flour mixture left but used up all the panko/parm mixture (it was a huge white onion) Will definately will make these many many more times! in fact i have too, my family insists i do! 😉
These look yummy! Will definitely give them a try soon. Thanks for sharing!
okay, how do u cut the onion to be in rings ?
Samantha, here’s a great tutorial worth checking out.
Awesome recipe. Just one thing if I may….please don’t use any type of spray grease/cooking spray/pam etc. It is hydrogenated fat and is EXTREMELY bad health!
I used white onions and couldn’t get any spice/flour mixture to stick, so I wetted the onions and it helped. The egg mixture/ bread crumb mixture stuck but since the spices were in the flour mixture, the end result was rather bland.
Next time, i will use bags to coat everything and drizzle some olive oil over the everything before they go into the oven.
Good basic recipe though, it keeps me wanting to come to back and try more recipes again and again.
The recipies are all so nice, but being on the Paelo diet, no wheat grains etc,
Coconut and almond flour seem to be the most popular. Any one who can give recommendations on how the alternate volumes will be and how they will compliment food?
I tried this recipe last night and YUM…it was awesome. I love, love fried onion rings but wanted to have them without being fried. Well, last night I prepared them just as the recipe is above and it was amazing. I will never fry again and I will definitely have them often. I also prepared a few pieces of zucchini and they too came out crispy, cunchy…simply delicious…thank you for this recipe!!!
I made them. They were incredible!! I thought that I would never be able to have onion rings again because of the heath ‘thing’. They are both healthy and FANTASTIC! Now that we have Vidalia onions at the market, they are being eaten using this recipe every day!
Just made these for lunch today and they are incredibly delicious!!!
try your avocado the same way…if you are out of panko, crushed rice krispies work well,too
These turned out great- I used Vidalia onion and used Paul Prudhomme’s Magic Seasoning. I will def try this panko-flour oven fry with other vegetables this summer!
I can finally eat onion rings again!!!!
Made these for dinner last night. The were much crunchier that I expected but good nonetheless. I also used the batter and coating on fish.
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Am I the only cook that had a problem with this recipe. My daughterinlaw and I could nor get the breadcrumbs and cheese mixture to stick to the onion rings. It was Very frustrating. The few that we did get coated we baked and they were delicious. The rest we ended up frying (UGH) with a tempura batter. We were so disappointed with the outcome.
Any suggestions would help.
A couple of my rings had that same issue too. Using a pastry brush for the egg mixture can be very helpful to keep the coating on prior to baking.
Nope had same problem after first 10 or so. After that nothing would stick not the flour nothing. I think maybe wetting them as someone suggested and using ziploc bags might help.
OK, I held out as long as I could before trying this recipe (onion rings top fries any day!) and boy, were these easy and delicious.And I couldn’t help thinking I was cheating, but I wasn’t because they are not FRIED!!! I did double dip in the egg and flour for extra crunchiness, but really there is no need because they are so tasty the original way. Chung-Ah, keep up the great recipes!
I love that you doubled dipped – I definitely need to try that myself!
These look so perfect 🙂 I am always down for onion rings!!
Those look fantastic Chung-Ah! I am literally staring at my screen without blinking!
Chung-Ah these look off the charts amazing! Wish I had a whole baking sheet to myself 🙂
I love homemade onion rings, Chung-Ah! Yours look incredible and what beautiful photos. It’s hard to make onions look pretty. 😉
Beautiful photos, Chung-Ah!!! And, since no-coat season is almost here, I do appreciate a baked version of my favorite appetizer!
Such a great idea – I love love love onion rings. I can’t wait to try this!
Your photos are such an inspiration!!!
The Macadame. xx
Goodness me, these look amazing! My husband is a huge fan but I really dislike deep frying and since they are not really a thing in England he usually has to go without. I will be trying this recipe!
i really love this website!! everything here is just simply amazing. i just tried this recipe and i came out perfect; real crispy.Thank you very much and keep up the good work!!!
I think I need to bake up some onions very soon! Pinning!
I’ve never baked onion rings before, what a great idea! Thanks for sharing 🙂
Happy Valley Chow
I had it baked before, but, not like this…Where can I get Emeril’s Essence Creole seasoning?
Dawn, you can simply click on the “Emeril’s Essence Creole seasoning” link to find a homemade version using pantry spices.
Lol when I click the Emeril’s seasoning link it takes me to a potato receipe:) can you try reposting or just give a general idea of what is needed? Thank you!
The recipe is on the bottom of that page.
these sound like such a good treat my whole family would enjoy! and without the guilt of deep frying… YUM! =) perfect!
hit print button & all I get is a blank page…………bummer………looks like an awesome recipe…..:]
Steve, Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox or Google Chrome.
Wow! what a lovely dish..thanks for sharing!
Sweetie does not like the smell of that lingering oil smell, so I don’t deep fry, plus it cuts back that artery clogged feeling. But he loves onion rings and this is a simple enough recipe to try on him to see if he will enjoy then. Thanks for sharing, will get back to you to let you know his feed back.
Look very good and easy.
I love onion rings and I love that these are perfectly crisp straight from the oven!
Prettiest homemade onion rings ever! I wish I could taste one right now (washed down with a cocktail…LOL) 🙂 Love that you were able to bake and not fry! Amen!