One of the most abundant items we seem to have too much of … is onions. And while they work super in soups, and on hamburgers, we don’t really do hamburgers around here at all (even if we did, we couldn’t possibly use up all the onions we have).
The kids asked for Onion Rings just a few days ago, and wanted to go somewhere FOR Onion Rings – but I just can’t imagine spending $15 – $20 to take them for greasy onion rings.. taking them all out somewhere is not the easiest task these days. The smallest two won’t sit – the 4 year old we have loves to mix salt and pepper on the table, and the baby doesn’t want a high chair because she wants to be like everyone else.
So it’s just easier to make them at home. Then I don’t have to buckle seatbelts and listen to them kick the back of each other’s seats in the truck.
I fully admit: I LOVE Onion Rings, but they are so terribly greasy and make my stomach feel like a dead weight is in there, so as much as I love them I have to say “no” and press on. But baked onion rings? Yes please ~ they are easy!
We keep the whey from making yogurt, which works super in this recipe. We also keep the ends of the bread from Dave’s Killer Bread we pick up at Costco at the early part of the month. We shove all the “ends” in a bag, throw in the freezer and wait until we need them. Then we pulse them in the food processor and bake them to make our own bread crumbs.
It’s a little extra effort but they don’t have quite the additives that the bread crumbs do in store – plus, any time we can make something at home without leaving that’s a win in our book. Plus – who eats the ends, anyways?
I am addicted to Dill (and it’s SO easy to grow in Arizona – we always have a TON of it) so we put fresh dill in the processor with the bread crumbs, but that isn’t required. I just love it though. It made enough for all 4 of the kids, plus Mom – by the time Dad got home they were gone. Whoops ;)
- 1 large Onion, ends trimmed, cut into 1/2 inch rings
- 2 egg whites
- 2 Tbsp Whey (or, Buttermilk/Milk)
- 3 C. Bread Crumbs
- 1/2 C. Flour
- Salt/Pepper to taste
- Baking Mat (Silicone preferably)
- Preheat the oven to 450.
- Once onions are cut, then whisk the egg whites in a bowl along with whey (or, Buttermilk/Milk).
- Put the Onion Rings into a large gallon size resealable plastic bag - add the flour, pepper and salt and shake the rings until they are coated with flour. You might need to do this in batches if you have too many rings for one bag.
- Drop the flour coated rings into the egg white mixture and then toss lightly in the breadcrumbs mixture until coated on all sides.
- Transfer the coated Onion Rings to the baking mat/cookie sheet.
- Once all are coated and transferred, put in the oven for 12-15 minutes.
The same day I made these, I had a friend who had called ~ since my hands were covered in .. gobbly gook, I told her that I had her on speaker because we made Baked Onion Rings. She said “but baked? Are they REALLY good – seriously? Are they?” Yes, they are.
Or, they were. They’re gone now obviously. Time to make more.
