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.
1) I don't know how they managed to get such a beautiful picture of these onion rings. I could not get the coating to adhere to ANY of the onion rings... much of it stayed behind in the bag (though I do notice that this step is NOT pictured in the magazine). 2) These tasted NOTHING like barbecue... cumin? Yes. 3) I made no changes to this recipe whatsoever, so I'm very disappointed. So much effort for so little result. I'll just keep buying par-fried onion rings from the freezer and baking them.
WHAT A DISASTER!! Did anyone actually try this recipe in the test kitchen??? The bread crumbs would not stick to the onions. Because I am frugal and didn't want to just thow this in the garbage, I ended up tossing the onions with the egg mix and putting them in a casserole dish. I mixed the bread crumbs with the remaining egg mix and spread it over the onions. I baked it for about 14 minutes. It was edible, but did not taste ANYTHING like BBQ. I am really disappointed in Cooking Light -- I've never had a recipe fail like this one.
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