Breaded and Baked Vidalia Onion Rings
Recipe and photo by Tami Ganeles Weiser
servings (about 32 slices)
Prep Time: 10 minutes Cook Time: 10 minutes
Crunchy and hot on the outside, sweet and a touch savory on the inside, these baked onion rings are truly yummy. I saw a picture on Pinterest about a baked onion ring and thought about what I might do to tweak my ’80s version (flour, egg, bread crumbs, salt and pepper). Add some semolina (masa would work fine) plenty of ground dried peppers, and some crispy panko crumbs and you get a little bit of magic.
3 cups fine semolina flour, masa harina, or fine cornmeal
2 tablespoon ancho chili powder
4 teaspoons salt, divided
4 large eggs
8 cups panko breadcrumbs (any brand labelled gluten free is great)
2 tablespoons chipotle chili powder
4 large sweet onions, such as Vidalia or Walla Walla, peeled
- Preheat the oven to 425°F. Spray 2 baking sheets with nonstick olive oil spray, line them with parchment paper, and spray with another coating of olive oil spray.
- Combine the semolina or cornmeal, the ancho powder, and 2 teaspoons salt in a shallow, flat-bottomed bowl and stir gently to combine.
- In another shallow, flat-bottomed bowl, combine the eggs and ¼ cup water and beat lightly.
- In a third shallow, flat-bottomed bowl, combine the panko breadcrumbs, chipotle powder, and the remaining 2 teaspoons salt, and stir gently to combine. Line up the bowls in a row and place them next to the baking sheets.
- Cut the onions into ⅓- to ½-inch slices. Do not break the rings apart. You’ll have about 8 slices per onion.
- Holding 1 slice of onion (gently so that the rings do not break), place it flat in the semolina mixture and pat some of the mixture on the top to coat the entire slice very well.
- Still holding the onion slice together, transfer it to the egg mixture and coat it with egg.
- Transfer the onion slice to the panko mixture and coat well, patting the panko liberally and thoroughly on top (but not between the rings).
- Place the onion on a prepared baking sheet. Repeat with the remaining onion slices and place them on the sheets about 1 inch apart. Bake for 10 to 12 minutes, or until crunchy. These are best served immediately.