Cut onion into 1/4-inch-thick slices, and separate into rings. Select largest 12 rings, reserving remaining onion slices for another use.
Whisk together buttermilk and egg white in a small bowl until blended.
Dredge onion rings in flour; dip into buttermilk mixture, coating well. Dredge again in flour, and place on a baking sheet.
Heat 2 tsp. oil in a 10-inch skillet over medium-high heat. Tilt pan to coat bottom of skillet. Add 4 onion rings to skillet, and cook 1 minute on each side or until golden. Wipe skillet clean. Repeat procedure twice with remaining onion rings and oil. Place fried onion rings on an aluminum foil-lined baking sheet coated with cooking spray.
Bake at 400° for 3 minutes. Turn onion rings, and bake 3 more minutes. Remove from oven, and sprinkle with salt. Serve immediately.
Beer-battered "Fried" Onion Rings: Prepare recipe as directed through Step Reduce buttermilk to 1/4 cup, and whisk together with 1/4 cup light beer and 1 egg white. Proceed with Steps 3, 4, and 5 as directed.
Per serving (4 onion rings): Calories 118 (0% from fat); Fat 8g (sat 8g, mono 1g, poly 7g); Protein 3g; Carb 5g; Fiber 1g; Chol 0mg; Iron 6mg; Sodium 340mg; Calc 19mg.
Not sure if I didn't cook them very well or if its just a bunk recipe but they came out soft and falling apart. Not very much tastey crunchy coating either. I was left with soggy onions and their "coat" falling off.
These were great crunchy outside, sweet onion inside, next time I am making a triple batch. I do however think the egg white was totaly unnesessary as the milk was good enough and there isnt much of a coating. As well I just used a yellow onion, which I think made them crispier and more addicting then a large onion.
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