I know everyone is all about french fries these days but I’d take some good crispy onion rings over fries any day. Ever since I discovered that you can make onion rings at home without a deep fryer, I’ve been hooked. My version is super simple to make and uses the oven over deep frying for a lower calorie recipe that’s just as good as a restaurant version.
This recipe uses Panko, or Japanese style bread crumbs, which is one of my go-to pantry staples. It makes the onion rings have the perfect crunch when you bite into them while keeping the onions juicy inside. Once you try making them at home, you’ll soon want to make these all summer long. Especially since they pair perfectly with a juicy grilled burger!
Watch the video to see how to make them!
Oven Baked Onion Rings and Savory Dipping Sauce
For the onion rings
1 sweet onion
1/3 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 cup water
1 cup panko bread crumbs (I like using whole wheat)
salt + pepper, to taste
For the dipping sauce
1 cup sour cream
2 tablespoons ketchup
1 teaspoon creamed horseradish
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon oregano
Pinch of cayenne powder (optional)
Non-stick aluminum foil
3 medium bowls
- Preheat oven to 450°. Cut the onion into 1/2″ thick slices. Separate the slices into rings and set aside.
- Add the flour, paprika, and garlic powder to a bowl. Add the water and whisk until combined.
- Add the panko in a separate bowl. Dip the onion rings one at a time into the flour batter and then into the panko. Shake off excess and place them in a single layer on a baking sheet that’s been sprayed with cooking spray.
- Season the onion rings with salt and pepper and bake for about 10 minutes, or until golden brown. Flip the onion rings over half way through cooking to get them nice and crisp on all sides.
- Meanwhile, while the onion rings cook, make the dipping sauce by combining all sauce ingredients in a bowl. Once the onion rings are done, serve them right out of the own with the savory sauce.
I swapped regular Panko bread crumbs for whole wheat but you can use whatever kind you have on hand or prefer. I also used smoked paprika in both the batter and sauce. It adds a subtle smokey flavor that’s oh so delicious. If you don’t have any in your spice rack, I suggest picking up some as it adds a nice richness and depth to so many dishes.