“Give even an onion graciously.” Afghan proverb
I hope you are not overlooking the humble onion in your weekly menus. I consider it one of the best vegetables on the planet. These baked onion rings are perfection! Serve with the classic burger, but also consider serving them as a side to any main dish. They would even be nice on top of a huge green salad.
Here’s what you need:
2 large Vidalia or Walla Walla onions or other sweet onions
½ C plus 2 T flour
2 T cornstarch
1 C non-dairy milk
1 t apple cider vinegar
1 C bread crumbs
2 t olive oil
Here’s what you do:
Preheat oven to 450 degrees. Prepare a baking sheet by lining it with parchment paper and then spraying the parchment paper with oil.
Slice the onions into ¾ inch-thick rings. Use only the largest rings. Separate the rings and set aside. You will have lots of leftovers to use for another purpose.
Make the batter: in a large, wide cereal type bowl mix the flour and cornstarch. Add the milk and whisk till smooth. Add in the vinegar.
Make the breading: in a different cereal bowl place the bread crumbs and then drizzle the olive oil over them. Use your fingers to incorporate the oil into the crumbs.
Make the rings: use one hand to dip a single onion ring into the milk mixture and get it completely covered. Use the same hand to move the ring to the breading. Use the other hand to cover the ring with as many crumbs as you can. Carefully place on the prepared baking sheet. Spray lightly with oil and bake for about 8 minutes. Carefully flip onions over and continue to bake for another 6 minutes.
Serve immediately with a gallon of ketchup. Note: these onion rings are very soft and might need to be eaten with a fork.