I used to have a love/hate relationship with onion rings.
It wasn’t often but every now and again I would get a craving for them. Like, an insatiable type of craving. You know, the kind that doesn’t quench until you eat them.
But the funny thing is that the moment I ate one, I would completely regret it.
The grease would make my stomach turn and I couldn’t eat anymore. But of course, I did…
I ate them until I was sweating grease from my pores. It was as if I was personally punishing myself with every bite.
So I really wanted to figure out an onion ring recipe that not only tasted just like the real thing but didn’t leave that regretful feeling in the belly.
Baked Onion Rings Recipes
Serves 4 (depending on how many you eat before you serve them)
1 onion, sliced into 1/4-1/2″ rings
Batter Mix Ingredients:
1 c. GF all-purpose flour blend of your choice (I use:
4 cups superfine brown rice flour [Authentic Foods brand]
1 1/3 c. potato starch
2/3 c. tapioca starch/flour
Makes 6 cups. I place it in a ziplock freeze bag, shake it up, refrigerate and use when needed).
1/2 c. soda water (or gluten-free beer if you have some on hand! lucky…)
1 1/2 c. gluten free bread crumbs OR homemade crumbs (see recipe below)
2 Tb oil
2 shallow dishes
Preheat the oven to 450 degrees.
In 1 shallow dish, combine the flour and soda water together and whisk until it makes almost like pancake batter. You can add more soda water 1 Tb at a time to ensure you get the right consistency if it looks too thick.
Place the bread crumbs and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.
THE ASSEMBLY LINE:
Dip the onions, batches at a time, into the wet mixture. With a fork, raise one ring at a time, so all the excess mix drips off, then place into crumb mixture.
With the dry fork, fluff the crumb mixture so it fully coats the rings. This will get easier and quicker the more you do.
Place onto a baking sheet lined with parchment paper (or coated with cooking spray) until all rings have been assembled.
Bake for 10 minutes and then flip them over to bake the other side. (Yes, you heard me correctly. Welcome the heat bath!)
Bake another 10 minutes or until beautifully golden brown.
Sprinkle with salt once out of the oven and while still piping hot.
Resist the temptation to not eat ALL of them. Go ahead. I double dog dare you.
*Homemade Bread Crumbs Recipe** (aka: Making it work, like Tim Gunn says, with all that you got in the house because you are too lazy to go to the store so you rely on your creativity and cross your fingers that it works and wouldn’t you know it, Tim was right–not only did you try it but you actually made it work!) ← world’s longest run-on sentence known to man.
I have a waffle recipe that I like to make every Sunday. It usually yields about 6 waffles so I like to freeze the remainder and then heat them up during the week. *These are the waffles I used*
2 gluten-free (pre-made and frozen) waffles, heated in toaster oven to a brown crisp (not burnt though)–This should yield approx 1 1/2 c. when blended
1 pinch dried basil **(optional)
1 pinch dried thyme **(optional)
1 pinch dried oregano **(optional)
1 pinch salt
(Yes “pinch” is a technical term. I learned it on The Cooking Channel…)
Break waffles into bit size pieces and place inside blender/food processor. Blend until you pulverize those suckers into crumbs (I had to do it in batches).