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Test Recipes: Oven-Fried Onion Rings
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PostPosted: Sun Jan 03, 2010 11:52 pm    Post subject: My no onion 8 year old says MMMMM!!! Reply with quote

These took a bit more work than I hoped but for not fried they are pretty darn good. Would have been better if I had remembered to add salt to the past mixture! I just added it later though. I had to make due without the chips as I don't keep them on hand. I crush up some home made classic chex mix though and it added a bit more crunch and flavor. I will definitely make these again and play with my seasonings.

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PostPosted: Mon Jul 05, 2010 9:04 pm    Post subject: Best Baked Onion Rings Ever. Period. Reply with quote

This recipe is phenomenal. I am a big fan of "oven-fried" foods, so I am forever trying out new recipes. I made a few modifications to this, but it turned out great -- in particular, I didn't have chips, so I just used some seasoned bread crumbs and cornmeal to make up the difference in the crumb coating. Also, I didn't have buttermilk, so I used skim milk with enough vinegar to sour it...a great substitute for buttermilk in any recipe. And finally, I used only nonstick spray, spritzed directly onto the pan, then on top of the rings, then on top of the rings again after I flipped them. One other trick: I employed my secret weapon, a nonstick silicone pan liner (the only brand name I've found is Silpat). Sadly, no leftovers! :o)
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Joined: 14 Aug 2010
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Location: Chicago USA

PostPosted: Sat Aug 14, 2010 5:56 am    Post subject: Using Red Onions Reply with quote

We've used typical yellow onions or Spanish onions for most cooking, but recently changed over to red onions. They're much more flavorful, they're large and they provide a more robust onion flavor across the board. In onion rings of any kind, or even onion "petals," they hold together well and you can easily take two rings together and coat, then fry. Having switched, we don't expect ever to go back.

(a bit later...)

We finally tested these, and they're not as good as oil-fried. Several reasons: First, the oven temp and time are 16 minutes, which means the onion bakes inside the breading. As such, the onion gradually dissolves, leaving far too much breading-to-onion ratio.

Secondly, because of oven frying the steam from the onion escapes through the breading, taking with it the flavor of the onion. Additionally, the buttermilk has a fairly evident flavor, which interferes with the more delicate onion flavor.

A thinner batter would help, and we use one made with club soda, cornstarch and instant mashed potatoes. About 2 inches of oil in a pan heated over medium high flame on the stove gives a nice frying heat, close enough for rock-n-roll to 375-degrees (F).

Coat with flour, dredge in batter, coat with Panko or the above breading. When it hits the hot oil, the outer coating seals immediately, trapping steam and flavor. Cooking time is only around 3 minutes, therefore the onion is closer to raw and retains some crunch.

All in all, the breading in this recipe is terrific! But the final product was too "bready" and much too alike to supermarket frozen rings, which aren't very good in our estimation. Here's a link to the deep-fried recipe we're using:
Crispy Panko Onion Rings
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PostPosted: Wed May 25, 2011 4:42 pm    Post subject: CopyCat Reply with quote

Funny how this exact recipe was shown on Americas Test Kitchen.
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Michael Chu

Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)

PostPosted: Thu May 26, 2011 12:27 am    Post subject: Re: CopyCat Reply with quote

Joe wrote:
Funny how this exact recipe was shown on Americas Test Kitchen.

Cook's Country is published by the same folks that produce America's Test Kitchen.
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Joined: 18 Mar 2012
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PostPosted: Sun Mar 18, 2012 12:56 am    Post subject: amazing Reply with quote

simply amazing! I see people comparing those to their fried counterpart, there's no comparison, these are baked, the other is fried so you just can't compare, they are two different things, if you don't want onions coated in oil this recipe will must be your way to go
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PostPosted: Tue Feb 12, 2013 6:53 am    Post subject: oh my god, i'm worn out just reading this... Reply with quote

dayum... just cut your rings, drop them in buttermilk, then into a zip-lock filled with WHITE LILY PLAIN FLOUR, shake, then fry in hot peanut oil. these are like you plucked the wings off the onion ring fairy, tender and mouth watering. 'course, i pretty much fry everything like this. works great with zucchini, green tomatoes, eggplant, pork chops, chicken, whatever.
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PostPosted: Tue Feb 12, 2013 6:03 pm    Post subject: Reply with quote

Methinks you missed the point of this recipe... it's supposed to be for people who want good onion rings WITHOUT frying. Obviously, anything deep fried will taste good, but what if you don't want to deal with all that frying oil?
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Joined: 04 Jun 2013
Posts: 1

PostPosted: Tue Jun 04, 2013 3:43 pm    Post subject: Reply with quote

Wow, that have to be tasty ^^
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PostPosted: Sun Sep 13, 2015 6:17 am    Post subject: Oven Fried Onion Rings Reply with quote Delete this post

How about ritz crackers and saltines ?
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