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.

Karen A. Levin
Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
50 mins
Yield:
Serves 4 (serving size: 4 onion rings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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

Source

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Nutrition Facts

152 calories; fat 8.9g; saturated fat 0.6g; mono fat 5.6g; poly fat 2.5g; protein 2.6g; carbohydrates 14.7g; fiber 0.8g; iron 0.8mg; sodium 157mg; calcium 8mg.
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