Sunday, June 5, 2011

Baked Onion Rings




If you like onion rings...you'll have to try this recipe. It is a new recipe that I found in Everyday Food. Everyday food is a cooking magazine by Martha Stewart. It is one of my favorite magazines. I can always count on the recipes to be reliable.. "spot on!"

The onion rings are oh so crispy and slap full of flavor.They are baked. They are not fried. (yippeee) We will be making them again, and again, and again.



Preheat your oven to 450. Start working on your cornflakes and breadcrumb mixture. I put my cornflakes and Italian bread crumbs in a Ziploc baggie and mashed it with my palm. (feel free to use a food processor..I just used a different approach) Keep mashing until fine crumbs form. Transfer to a bowl or dish.



In another bowl, whisk together egg, *buttermilk*, flour, cayenne, salt, and pepper.

*you can make your own buttermilk..put 1 tblsp of lemon juice into 1 cup of milk, let it sit until it thickens)



Start by quartering your onion crosswise. (make sure it is a sweet onion, Vidalia)



Now pop out your rings. Do not use the small center rings.





Dip onion rings in egg mixture (make sure to let the excess drip off) and dredge in cornflake mixture; place on a separate plate.

Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Be careful the oil will be hot.

Arrange onion rings on the sheet.



Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt

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Baked Onion Rings
Recipe courtesy of Everyday Food

1 1/2 c cornflakes
1/2 c plain dried breadcrumbs (I used Italian flavor)
1 large egg
1/2 c buttermilk
1/4 c all purpose flour
1/8 tsp cayenne pepper
salt and pepper
1 medium Vidalia onion (quartered crosswise and broken into rings)
2 tblsp olive oil (I used vegetable oil)

Preheat oven to 450. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.
In another medium bowl, whisk together egg, buttermilk, flour and cayenne and season with salt and pepper.
Dip onion rings in egg mixture (let excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Crispy dishes....Kristi

Thank you Mother. Thank you for the magazine subscription. A cherished gift.

2 comments:

  1. These are soooo good! I tried them last week, and I'm making them again tonight :-)

    ReplyDelete
  2. Betsy...I am so thankful!! Enjoy a couple for me! lol

    ReplyDelete