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.