Baked Onion Rings are perfectly crispy, delicious, and made in the oven! Dredge the onions in a light batter (made without baking powder!) and coat with Panko bread crumbs before baking.
Onions for Rings
You can use large white or yellow onions, or my personal favorite, sweet or Vidalia onions. Sweet onions tend to have thicker, juicier layers, and are also large and fairly uniform in size, which yields bigger rings. Yellow or white onions have stronger sulfur compounds than sweet onions, and can be mellowed out by soaking them in milk.
For best results, slice onion rings in uniform thicknesses so they will cook at the same rate. For this recipe, I recommend ½ inch thick slices.
- Peel and trim the root and stem ends.
- Slice perpendicular to the two ends, and separate the rings.
- You can use both inner and outer rings, or separate them and use just the largest ones if you prefer, and save the smaller rings for other recipes (or use them for caramelized onions).
How to Make Onion Rings
Homemade baked onion rings are simple and fun to make, especially since you don’t have any oily mess from deep frying. Let the onion rings soak in milk for ½ hour to sweeten and then get started!
- Batter: Make sour milk, then combine with egg and seasonings.
- Bread: Toss the onion rings in flour, dip in the batter, then in panko breadcrumbs, turning to coat. Use a fresh dish of bread crumbs as the ones in the first dish become soggy.
- Bake: Place the rings in a single layer on a parchment lined cookie sheet. Bake, turning halfway through, until browned and crispy.
The Best Onion Rings Sauces
Baked onion rings taste great with ketchup or chili sauce. Or, try some of these other favorite sauces:
How to Reheat Them
Leftover baked onion rings can be refrigerated for up to three days. To keep them crisp, reheat them in the oven, not the microwave.
To Reheat: Place on a parchment lined cookie sheet in a 400°F oven for 5 or so minutes to crisp up. They will taste just like when made fresh.
Best Baked Appetizers
Crispy Baked Onion Rings
Cook Time 20 minutes
Total Time 40 minutes
These onion rings are perfectly crispy, delicious, and made in the oven! Dredge onions in a light batter and coat with panko bread crumbs before baking.
- 2 large onions
- 2 cups buttermilk divided
- 2 eggs
- 1/2 cup + 2 tablespoons flour
- 2 cups Panko bread crumbs
- 1 tablespoon Olive Oil
- 1/2 teaspoon each seasoning salt, pepper, paprika and parsley
Peel onions and slice into 1/2″ thick rings. Place sliced onions in a large freezer bag with 1 cup of buttermilk and let sit at least 30 minutes turning occasionally.
Mix buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.
In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.
Remove onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to coat.
Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn’t stick after a while). One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.
Place on a parchment lined pan. Bake 10 minutes, flip over and bake an additional 10-15 minutes until browned and crispy.
Sprinkle with additional seasoning salt if desired and serve with ketchup!
Nutritional information includes 1/2 of the batter mixture and 1/3 of the wet mixture.
Calories: 147, Fat: 3g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 101mg, Potassium: 147mg, Carbohydrates: 26g, Fiber: 2g, Sugar: 4g, Protein: 5g, Vitamin A: 1.4%, Vitamin C: 4.9%, Calcium: 6.1%, Iron: 8%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)