Barbecue-Flavored Onion Rings

Oxmoor House
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.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 29 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

David Bonom,

April 2008