Best 8 Beacon Lightly Breaded Onion Rings Recipes

CRISPY BAKED ONION RINGS

Steps:

• Preheat the oven to 425°F. Grease a large baking sheet with cooking spray.
• Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water.
• In a medium bowl, whisk together the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl.
• Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it's thoroughly coated, then dip the onion ring into the egg white mixture until it's thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.
• Throughly spray the onion rings with cooking spray (this is optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they're golden brown and crispy. Serve immediately with your favorite dipping sauce.

BBQ BACON ONION RINGS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Peel and cut onions into ½-inch (1 cm) rings. Separate the rings.
• Wrap a piece of bacon around one onion ring. Repeat with remaining onion rings and place on a parchment paper-lined baking sheet.
• Combine the BBQ sauce and honey in a bowl, and brush onto rings.
• Bake for 20 minutes, or until golden brown.
• Enjoy!

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

BACON-WRAPPED ONION RINGS

Steps:

• Preheat the oven to 375 degrees F.
• Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.

CRISPY BAKED ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain., In a small bowl, beat egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with cooking spray., Repeat with remaining onions and crumb mixture. Bake at 400° for 20 minutes or until lightly browned and crisp.

ULTIMATE ONION RINGS WITH BACON MAYO

Steps:

• Put the 100g flour, the sparkling water, yeast, thyme and a good pinch of salt in large bowl and whisk to a smooth batter. Cover the bowl and set aside to rest for 1 hr. Meanwhile, slice the onion into 0.5cm slices and pop out the layers into rings. Place in a bowl with the vinegar, sugar and a good pinch of salt, and toss until well coated. Cover and set aside for at least 1 hr. (If you want to prepare ahead, the batter and onions can be made up to 8 hrs before cooking, then chilled.)
• To make the bacon mayo, break the crispy bacon into pieces and pound to a breadcrumb texture using a pestle and mortar. Add the paprika and mayonnaise, mix well, then transfer to a bowl and chill until ready to serve.
• Pour enough oil into a large pan to come halfway up the sides - it should be at least 10cm deep (make sure you have a lid close to hand in case the oil catches fire). Heat the oil to 170C, using a cooking thermometer to keep the temperature consistent. Drain the onion rings, pat dry on kitchen paper, then toss in the 2 tbsp flour. When you're ready to fry, make sure you have a plate lined with kitchen paper to hand. Give the batter a whisk, adding a splash more water if it has become very thick. Dip each onion ring into the batter to coat, then drop into the hot oil. Cook the onion rings in batches of 6-10 (depending on the size of your pan) - make sure you don't overcrowd the pan or the onion rings will stick together. When crisp and golden, scoop the onion rings out and transfer to the plate to drain. Sprinkle each batch with a little salt as they come out of the frying pan. Serve straight away with the mayo for dunking.

BREADED ONION RINGS

Steps:

• Separate slices into rings, reserving small inner rings for another use if desired.
• Stir together flour, baking powder, and 1 teaspoon salt in a bowl. Whisk together egg and milk in another bowl. Spread bread crumbs out on a plate.
• Coating rings in batches of 4, dredge rings in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in crumbs, shaking off excess. Transfer to sheets of wax paper.
• Heat 1 inch oil in a 5-quart pot over medium-high heat until it registers 360°F on thermometer. Fry rings in batches of 4 to 6, without crowding, turning over once or twice, until golden brown, about 3 minutes per batch. Transfer to paper towels to drain.

OVEN-BAKED ONION RINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Separate onion slices into individual rings.
• Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
• Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
• Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
• Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
• Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.