The Shady Porch: Baked Onion Rings...They're Better than Fried!


Baked Onion Rings...They're Better than Fried!

When fixing burgers, brats or dogs, we often have baked steak fries as a side dish. In our quest to eat healthier, we have virtually eliminated frying anything in oil, opting to bake instead due to the health benefits. As a result, there are some favorites we never fix, even though we love them...and onion rings is one of those neglected faves. 

The other night I only had a bag of little Yukon gold potatoes in the pantry (hadn't restocked since I made the Loaded Baked Potato Soup!) and I just couldn't get the vision of making them into steak fries. I looked at my bag of white onions and thought onion rings would be great...I bet we can bake them! We needed to at least try...and try we did!
Baked Onion Rings by The Shady Porch #recipe #healthy #sidedish #onions
Crispy Baked Onion Rings
I'll  jump to the good news ...baked onion rings are better than fried! They're not greasy,  limp, or too hot to eat like the fried version can be. The onion stayed crisp and, therefore, had better flavor. Best of all, they were a breeze to make. 

 Baked Onion Rings by The Shady Porch #baked #recipe #healthy #sidedish #onions
Dipped and ready to bake onion rings
Ingredients: white onion, flour,
Italian bread crumbs, milk

Directions: Preheat oven to 400 degrees. 

Spray a cookie sheet with your favorite non-stick spray, and set aside. 

Peel and slice your onion(s) into 1/4 inch slices and separate into rings.  Note- 3/4 of one large white onion feeds 3 adults.

We set up a little assembly station to coat the onion rings: 
  • Step 1 - Place 3/4 c. of flour in a zip lock bag and set aside.  
  • Step 2 - In a medium bowl, mix 1/2 cup of milk with 2-3 T. of flour.
  • Step 3 - Pour approx. 3/4 c. Italian bread crumbs out on plate or  shallow bowl ( I'm sure Panko or reg. bread crumbs would serve well too). 
Baked onion rings... a perfect side to your favorite Stuffed Burger!
Now place the onion rings in the zip lock bag and shake them in the flour.  Next, dip them one at a time in the milk mixture and then in the bread crumbs coating all sides. 
Place them on the cookie sheet. I started to run out of room on the cookie sheet, so I placed rings within rings and it did not hinder the baking. They all got brown and crispy. We flipped them once at about 5 minutes (WARNING - our oven is wonky, so don't use my time as gospel) and after another 5 minutes they were finished. 

Our recipe was adapted from and Elli Kreiger at

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