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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (70g) Recipe makes 4 servings |
||
| Calories 53 | ||
| Calories from Fat 4 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 345mg | 14% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.2g | ||
| Protein 1.7g | 3% | |
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Oven Baked Onion Rings
By: Bergy
Jul 11, 2001
I love onion rings but try to stay away from deep fried foods. These are exceptionally good. This recipe serves 4 but I'll bet 2 can go through the lot of them. This is not my original recipe and I can't remember who to give credit to, but thanks to someone. enjoy!Try using Panko Crumbs- Don't worry if they are not completed coate the crunch will still be there
SERVES 4
Ingredients
- 1/4 cup plain breadcrumbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 medium onions, cut cross ways into 3/16-inch rings
- 2 tablespoons 1% low-fat milk
- 1/2 teaspoon salt
- pepper
Directions
1
Preheat oven to 350 degrees.2
Spray a cookie sheet with lite olive oil or other veggie oil.3
Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier).4
Dip onion rings into the milk and allow the excess to drip back into the bowl.5
Dip into the crumb mixture.6
They won't be fully coated, don't worry they will still have a crunch (especially with Panko crumbs).7
Place onion rings in a single layer on the cookie sheet.8
Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes).9
Sprinkle with salt & pepper and then serve.
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: BrandNewJen
On Jul 3, 2008
Sorry, but I thought these were awful--- thin limp little rings, shrunk down to nothing, covered in a gritty coating... I had to cook the heck out of them to get "crunchy" and even then they weren't that "crunchy". I'll just save up my calories and eat some deep fried ones next time- these just weren't worth the time and effort. Sorry.
From: Sue L
On Jan 11, 2005
These are good for a lower fat recipe. I did find that the onion rings were still limp at 30 minutes. I baked them longer to get crisp (which they did, but this made the onions themselves seem a bit dry). A little bit of the coating fell off during baking- that wasn't a big problem, but I wonder if dipping the onions into milk, then crumbs, then beaten egg, then again in crumbs, might help the coating stick better and keep the onions moister as well? I will have to try this and let you know. Thanks for posting!
From: Kat
On Oct 1, 2001
I was apprehensive about trying these as I thought I'd be too used to deep-fried. These were great! Next time, I'm going to try adding a bit of cornmeal with the crumbs.
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