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Barbecue-Flavored Onion Rings

Oxmoor House
Hands-on time 10 mins
Total time 29 mins
Yield 6 servings (serving size: about 1/2 cup)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 187
  • fat 3.4 g
  • satfat 0.9 g
  • monofat 0.9 g
  • polyfat 0.8 g
  • protein 7 g
  • carbohydrate 32 g
  • fiber 2.8 g
  • cholesterol 71 mg
  • iron 2.1 mg
  • sodium 335 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

Cook's Notes

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.