Onion Rings

Onion Rings Recipe
Photo: Oxmoor House
Unlike deep-fried onion rings, these are cooked in a shallow pan with a smaller amount of oil. Be sure to check that the underside of each onion is nicely browned before you flip.


Serves 4 (serving size: 4 onion rings)
Total time: 50 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 152
Fat 8.9 g
Satfat 0.6 g
Monofat 5.6 g
Polyfat 2.5 g
Protein 2.6 g
Carbohydrate 14.7 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 157 mg
Calcium 8 mg


2 large onions, peeled (about 1 1/2 pounds)
6 ounces all-purpose flour (about 1 1/3 cups)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2/3 cup flat beer
2 large egg whites, lightly beaten
3 tablespoons oil
Cooking spray
Ketchup (optional)


1. Preheat oven to 400°.

2. Cut onion crosswise into 1/2-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Combine flour and next 3 ingredients (through pepper) in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook 2 minutes on each side or until golden. Place onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil twice, ending with 6 rings. Coat onion rings with cooking spray.

3. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup, if desired.

Karen A. Levin,

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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