Onion Rings, Baked

In the June issue of Everyday Food, there is a recipe for baked onion rings, which seemed genius at first thought: Onion rings! Baked!

(Of course, I can’t mention Everyday Food without referring you to The Bitten Word and Angry Chicken, both of whom regularly highlight recipes from the magazine.)

The first time I made these, I followed the directions precisely, using a mixture of cornflakes and GF breadcrumbs. The results were surprisingly impressive, but I knew there was room for improvement. It was challenging to get the crumb mixture to adhere to the rings, and they lacked the ‘puff’ of their deep-fried equivalent. I checked up on some traditional (fried) onion ring recipes and decided to try to thicken the egg batter, and added baking powder. I also cut out the breadcrumbs entirely, as I think the all corn mixture imparts a better flavor.

Above: Onion rings, prior to baking.

The recipe seems quite accommodating; I’ve made it a few times now with several variations and it’s always turned out well. If you don’t want to use corn flour, I am sure you could substitute regular flour, as is called for in the original recipe.

Onion Rings, Baked!
Adapted from Everyday Food by The Cinnamon Quill

1 good-sized sweet onion (I used Vidalia)
1 cup crushed cornflakes
3 tablespoons corn flour (not cornmeal)
1 egg
Very scant 1/2 cup buttermilk
3 additional tablespoons corn flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon cayenne (optional)
sea salt and ground pepper
2 tablespoons olive oil

Special equipment: 1 heavy duty baking sheet

Preheat oven to 450F.

Cut onion into slices, then break into rings.

In a medium bowl, combine cornflakes and 3 tablespoons corn flour (may add a bit of salt as well).

In another medium bowl, beat together the egg and buttermilk. Whisk in the additional 3 tablespoons corn flour, cornstarch, baking powder and cayenne (if using). Add salt and pepper to taste. Let stand for a few minutes to thicken.

Next, dip the onion rings into the egg mixture and transfer (using a fork or small tongs) to the cornflake mixture, coating each ring evenly with breading. Set aside on a piece of wax paper.

Pour olive oil onto baking sheet, then place in preheated oven for 2 minutes. Watch the oil carefully because it can start to bubble. Carefully remove the pan and, using a brush or by tilting the pan, evenly coat pan surface with the olive oil. Again, be very careful as the oil is super hot.

Immediately place onion rings on hot pan and bake for a total of 12-16 minutes. Flip the rings after 6-8 minutes (I used a fork). I’ve found some variation in baking time, so watch them carefully. Remove from oven and transfer to cooling rack, adding more salt if desired.

Notes:
*This makes enough batter and breading for two batches of rings. Batter and breading may be stored overnight in refrigerator.
*I used powdered buttermilk.
*I experimented with putting ¼ teaspoon of baking powder in the cornflake mixture, but didn’t notice a difference.
*Changing the flour in the breading and batter would give the rings an alternate flavor.
*Rather than crushing the cornflakes myself, I totally short-cutted and used these.