These easy homemade oven-baked onion rings are crispy, delicious, and way better than anything you'll find in the freezer section. The crispy baked coating is slightly spicy and makes this a recipe you will want to make over and over. Double the recipe to share! Try dipping these rings in a homemade buttermilk dressing.
- Onion: I like the flavor of a Vidalia onion but you can also use a red or brown onion with great results.
- All-purpose flour: The flour is used as the base for the batter.
- Seasonings: A mix of cayenne, chili powder, paprika, onion powder, garlic powder, and black pepper.
- Milk: Whole or low-fat milk can be used. If the batter is too thick gradually increase the amount of batter.
- Egg Whites: This really helps to adhere the coating to the onion rings.
- Sour Cream: For an extra bit of tang to the batter. Mayonnaise can be substituted.
- Breadcrumbs: I sometimes use Italian seasoned bread crumbs or more often I use plain regular bread crumbs. In my opinion, Panko crumbs are a little too coarse for this recipe.
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Step One: Preheat the oven to 425° F.Slice the onions and separate them into rings.
Step Two: In a shallow bowl mix together the flour, cayenne, chili powder, garlic powder, onion powder paprika, and pepper.
Step Three: Add milk, sour cream, and egg white to the flour mixture and mix well. Add a little extra milk if the batter is too thick.
Step Four: Dip the onion rings into the batter and shake off any excess.
Step Five: Add bread crumbs to a shallow bowl and dredge the coated onion rings in the breadcrumbs until coated on all sides.
Step Six: Place the coated onion rings on a parchment-lined prepared baking sheet.
Step Seven: Bake at 425° F for 7-8 minutes, until golden brown. Use tongs to flip over and bake for another 7 minutes. Both sides should be golden brown and crispy.
Serve with a ranch or onion dip.
How to store any leftovers
Store any leftover onion rings in an airtight container in the refrigerator. When you're ready to enjoy your onion rings, simply reheat them in the oven.
You can make onion rings with yellow, white, or sweet onions. The white onions have a stronger flavor than yellow or sweet onions. I prefer the flavor of sweet onions for this recipe.
I know it's a classic step but honestly, I try and take shortcuts whenever possible, and skipping the soaking step doesn't make enough of a difference to add the extra time and effort.
Ways to serve onion rings
A favorite dipping sauce for my onion rings is ranch dressing and sometimes ketchup.
Onion Rings for One
- 2 slices Vidalia onion cut into ¼-inch slices
- ¼ cup All-purpose flour
- ⅛ teaspoon Cayenne
- ⅛ teaspoon Paprika ground
- ⅛ teaspoon Onion powder
- ⅛ teaspoon Garlic powder
- ⅛ teaspoon Black pepper
- ¼ cup Milk
- 1 tablespoon Sour cream
- 1 Egg white
- ⅓ cup Breadcrumbs plain or Italian style
- Preheat the oven to 425° F. Slice the onions and separate them into rings.
- In a shallow bowl mix together the flour, cayenne, paprika, pepper, and oregano.
- Add milk, sour cream, and egg to the flour and spice mixture and mix well.
- Dip the onion rings into the batter and shake off any excess.
- Add bread crumbs to a shallow bowl and dredge the coated onion rings in the breadcrumbs until coated on all sides.
- Place the coated onion rings on a parchment-lined baking sheet.
- Bake for 7-8 minutes, until golden brown. until they turn a golden brown then flip over and bake another 7 minutes.
Both sides should be golden brown.