Before you get all “it’s too healthy to be good” on me, I ask that you try these just once! They don’t take that much time and you probably already have all the ingredients in your cupboard. The cornflakes help them keep the delicious crunch and the baking works wonders for softening the onion to make the consistency taste like it’s been fried.
Baked Onion Rings
1 1/2 cups cornflakes
1/2 cup dried plain breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup flour
1 tsp dried rosemary
Kosher salt and pepper
1 medium sweet onion (Vidalia’s work great), sliced into rings
2 tbsp olive oil
Preheat the oven to 450 degrees (and I mean it! I know most of us don’t fully let the oven preheat before putting food into it – with this recipe it makes a difference).
In a food processor, pulse the cornflakes, bread crumbs and rosemary until they’re fine crumbs. Transfer to a medium bowl or breading pan.
In another medium bowl, whisk together the egg, buttermilk, flour, salt and pepper.
Dip onion rings in egg mixture and let the excess drip off. Then dredge the onion in the cornflake mixture, coating well. Place on a large plate. Repeat until all onions have been coated.
Pour the olive oil on a baking sheet and place in the oven to get sizzling hot for two minutes. REmove sheet from oven and tilt to coat the sheet with the oil. Arrange the onions in a single layer on the baking sheet and place in oven for about 8 minutes. Remove from oven and flip the onion rings. Place back in oven for an additional 5-8 minutes or until crispy.
Season with salt and dig in!