Regular yellow onions will work in this recipe, but sweet onions have a milder flavor. Coating the onion rings with breadcrumbs in batches keeps the crumbs dry for maximum crispness. Rotate pans during cooking for even browning.
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
1 pound Vidalia or other sweet onions, cut into (1/4-inch-thick) slices and separated into rings (about 2 large)
1 1/2 cups dry breadcrumbs, divided
How to Make It
Preheat oven to 450°.
Combine flour, sugar, chili powder, cumin, salt, paprika, allspice, and eggs in a large bowl. Dip onion rings in flour mixture. Place half of onion rings in a zip-top plastic bag; add 3/4 cup breadcrumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 cup breadcrumbs.
Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450° for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and bake 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately.
This updated version of Barbecue-Flavored Onion Rings is based on a recipe that originally ran in Cooking Light, April 2008. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.