It seems too good to be true, but it isn’t. Baked onion rings are just as crunchy, just as flavorful, and just as craving-inducing as the restaurant kind. The only thing missing is the guilt.
This recipe sat in my mental “to make” file for far too long. I love onion rings- I love any kind of onion dish, really- but I just couldn’t imagine the baked version living up to the fried goodness I’m accustomed to. I finally gave in and tried the recipe because I knew it would be worth it if the recipe was even half as good as the “real” thing.
In reality, these baked onion rings were so much better than I expected them to be. The bread crumb coating crisped up to a beautiful crunchy bite. The onion on the inside was tender, but not overcooked. The Créole seasoning- because you can’t go wrong with Tony’s- lends just the right amount of zing.
I know this next part is going to sound like an exaggeration, but I swear it’s not. I think these baked onion rings might beat the fried version for me. I know, I know, big talk. But hear me out.
First, it’s tough to find a restaurant that does onion rings well. Most fast food restaurants just can’t hack it. Second, even decent restaurant onion rings tend to leave your mouth feeling coated in oil. It’s not pleasant. Lastly, let’s not forget the part where, inevitably, the hot onion slides out of its breading tunnel and slaps against your chin. That’s my favorite.
Baked Onion Rings
adapted from Damn Delicious
1 medium onion, sliced and divided into rings
1/2 c. all-purpose flour
2 tsp. Tony Chachere’s Créole seasoning
1 c. Panko bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
Preheat oven to 400 degrees. In a shallow dish (I like to use a pie plate), combine flour and Créole seasoning. In a separate dish, mix together bread crumbs, Parmesan, salt, and pepper. In a third dish, beat the eggs. Working with a few rings at a time, dredge them through the flour, dip them in egg, and then toss them in the bread crumb and cheese mixture until well coated.
Place breaded rings in a single layer on a greased baking sheet. Bake for 22-26 minutes, flipping rings halfway through. Serve hot.
(this post contains affiliate links; to learn more, see my disclosure policy)