Let’s Eat!: Baked Onion Rings

OK, guys. I just got back from a weekend in my hometown that holds an annual fall festival, The Big E. You know how it goes: rides, beer, fair food (corn dog, anyone?). Needless to say, I did not eat healthy this weekend. I also got stuck on the Pike for over 2 hours (thank you, Massachusetts traffic!). I could have gone to my local pizzeria and grabbed a slice, but instead, I sucked it up and roasted some broccoli, heated up a Trader Joe’s veggie burger and some roasted asparagus. Then, I saw the vidalia onion in my fridge and remembered that I was still trying to make the perfect baked onion rings. I made a batch a few weeks ago that were AWFUL. They were dry AND burnt. Ugh. I decided to take another stab at it, and I think I’ve FINALLY done it.


  • 1-2 vidalia onions
    1/4 cup whole wheat flour
    1/4 cup skim milk
    1 tablespoon vinegar
    1/2 cup panko breadcrumbs
    kosher salt

First, preheat your oven to 400 degrees (I had mine on 375 because I have a gas oven and it heats up pretty quick). Then, cover a cookie sheet with parchment paper. I also lightly sprayed it with Pam.

Slice the onion about 1/4″ thick. Separate the rings.

Add the sliced onion and flour to a large ziplock bag. Shake until lightly coated.

Then, add the skim milk and vinegar to a shallow bowl. In another shallow bowl, put the panko breadcrumbs. Dip the onion rings in the milk/vinegar (a buttermilk DIY) and then into the panko. Spread the rings evenly on the cookie sheet. Salt with kosher salt.

Roast for 20 minutes in the oven.

Serve immediately.

I hope you enjoy!