Sunday, October 13, 2013

Baked Onion Rings

I'll be honest, it's hard to beat a basket of crispy, hot, greasy onion rings.  However, in a quest for less fatty, less greasy, less bad-for-you-ness, I thought I'd try my hand at baking onion rings.



This is a recipe that has multiple variations and possibilities but let me show you how this one went down:


I had a 1/4 of a box of Rosemary & Olive Oil Triscuits that were needing to be used.  What better way to pour the pieces and crumbs into a bowl and coat some sweet onion slices and make onion rings!


But we need something to make the crumbs stick...enter veggie broth.  (note, I think this could work with non-dairy milk too but I only had vanilla almond milk and that combo with the 
rosemary triscuit crumbs seemed super gross so the default was the veggie broth).


Now, a caveat--these are not like battered onion rings.  They are not totally coated in crumbs
and yes, some of the crumbs will fall off the onion rings.  But yes, they are still delicious!


Parchment-lined baking sheet is a lifesaver here.  Remind me to buy stock in parchment paper 
(right after I buy stock in Trader Joe's and Whole Foods!  Sigh.  
How I love grocery shopping...seriously!  I'm not being sarcastic!).


Here are the onion rings all golden and baked and slightly crispy and oh-so-oniony and good.


Just what the doctor ordered when an onion ring craving hits!

Baked Onion Rings
*Serves 2
*Prep time: 10 minutes
*Cooking time: 35 minutes

Ingredients:
1 large sweet onion, sliced into rings
1/2 cup cracker crumbs (use up the crumbs in the bottom of the cracker box!  A flavored cracker is perfect)
1/2 cup vegetable broth
Salt & pepper (optional if using a salted, flavored cracker)

Ready, set, go!
1.  Peel and slice the onion.
2.  Pour vegetable broth in a bowel and dunk an onion ring slice
3.  Put crackers in food processor and process until they become crumbs, place crumbs on plate.
4.  Dredge onion ring in cracker crumbs
5.  Place on parchment-lined cookie sheet and bake for 30-35 minutes or until golden-brown.
6.  Dunk in ketchup and enjoy!

Cheerily,
Amy

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