These onion rings are quite delicious and what makes them even better is they are baked not fried! They, too, are from Isa Chandra Moskowitz’s, Appetite for Reduction and a must try for your next family gathering. I made them for my father in-laws birthday dinner and every one loved them. It is important to note that you have to use sweet onions for this, like vidalia or walla walla. Otherwise the taste won’t be as special and the texture won’t be as juicy. Also, only use the large rings of the onion, save the smaller pieces for another recipe or salad. The large rings make the best onion rings.
- 2 vidalia onions (about a pound), or other sweet onion like Walla Walla
- 1/2 cup plus 2 tablespoons all purpose flour
- 2 tablespoons corn starch
- 1 cup cold almond milk
- 1 teaspoon apple cider vinegar
- 1 cup whole wheat bread crumbs
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- Cooking spray
Slice onions into 3/4 inch thick rings. Separate the rings and place in a bowl. Cover with a kitchen towel or something, to keep the onioniness out of your eyes.
Preheat oven to 450 F. Line a rimmed 12×18 baking sheet with parchment paper, spray with cooking spray and set aside.
Now you’ll need to bowls for batter and breading. If you’ve got large, wide cereal bowls that’ll do the trick. In one bowl, dump in the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside.
In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.
Assemble the onion rings:
Get a conveyor belt going. From left to right, have the onions, the flour mixture, the breadcrumbs mixture and lastly the baking sheet. Dip each onion slice into the the flour, letting the excess drip off. Transfer to the breadcrumbs bowl and use the other hand to sprinkle a handful of breadcrumbs over the onion, to coat completely. This may take a bit of practice. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with club hand.
Spray rings lightly with cooking spray and bake for 8 minutes. Flip, and bake another 6 minutes. Rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible. With ketchup if you must.
Recipe and photo courtesy of Isa Chandra Moskowitz, Appetite for Reduction.