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Oven Baked Onion Rings

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Onion rings are one of my favorite foods. They make a great side dish, or sometimes even a whole meal! I have tried a number of different recipes to lighten them up and came up with this one as the winner. They’re very easy to make and taste fantastic!

Stack of onion rings

These pair well with just about everything. I like to dip them in either ketchup or low-fat ranch but they are also great plain!

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3.84 from 66 votes

Oven Baked Onion Rings

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 173kcal

Ingredients

  • 2 medium uncooked onions
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 Tbsp paprika
  • 1/4 tsp dried oregano
  • 1/2 cup Panko bread crumbs
  • 1 large egg

Instructions

  • Heat oven to 425 degrees F. Line a sheet tray with parchment paper or aluminum foil. 
  • Cut onion into slices.
  • Add flour, salt, pepper, garlic powder, paprika, and dried oregano to a small bowl and stir.
  • Add egg to a second small bowl and beat.
  • Add Panko to a third small bowl.
  • Dip each onion slice first in the flour mixture, then the egg, and then the Panko.
  • Place the onion slices on prepared baking sheet
  • Repeat process with all the onion slices.
  • Bake at 425 degrees 20 minutes or until golden brown.

Notes

Points Information per serving:
Freestyle – 3 SP
Beyond the Scale – 4 SP

Nutrition

Calories: 173kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 442mg | Potassium: 263mg | Fiber: 3g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 8.2mg | Calcium: 67mg | Iron: 2.1mg

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Oven Baked Onion Rings
Oven Baked Onion Rings
Oven Baked Onion Rings

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18 Comments

  1. I made these tonight. I really liked them. My daughter didn’t so much, but they had cooled before she ate which could have made the difference

    1. Hi Marsha,
      I’m so glad to hear you enjoyed them! And yes, they are much better fresh out of the oven! Thanks for the comment, much appreciated!
      Lisa

        1. I haven’t tried it but I think that would work. Prepare them as written, place on a cookie sheet, freeze until solid, store in freezer-safe container in freezer.

  2. i appreciate your jump to recipe onomatopoeia. it says what it does and does what it says. Thank you sooo much! i will be back again & again.

  3. Hi! Loved this concept for onion rings. I made them a few days ago. I set up my breading station as directed (seasoned flour, egg, panko) but had an awful time getting the panko to stick. After awhile the panko got too wet to stick so I had to get more. There was a good amount of crunch and I didn’t feel guilty about having onion rings. I’d say my onion rings only had half the panko shown in the pictures. Any tips for next time?

    1. Hi Heather! Yes, the panko can be difficult, especially when it starts to get sticky. I’ve tried a number of things with mixed results. When I put the egged up onion in the panko I try to kind of just push or press the panko on to it, limiting how much of the other panko it touches. Also, once the panko gets too sticky, I dump it and start with a clean bowl of panko. It’s not ideal but it’s the nature of the ingredient unfortunately.

      I also find my hands get covered in it too so I try to use forks or spoons in moving the onion slices from bowl to bowl.

      Hope that helps!

      -Lisa

      1. What a wonderful recipe! Great alternative to frying. I found putting the panko in a zip lock bag and “shaking” the last step, was a breeze!
        Thanks for sharing, we loved it!

        1. That’s a great idea, I’ll have to try that! I’m glad you enjoyed them!

  4. Hi! I am going to make these next week and was wondering if you have ever made them ahead of time and frozen them. If you haven’t, do you think it would work?
    Thanks, I’m excited to try these.

    1. I haven’t but have been wanting to try that. I think it would work!

  5. I’m confused about the ingredients. You mention adding flour twice but only list 2tbsp in the list. Do I add both tablespoons to the Panko and then just use unlimited flour to coat the onion rings? It may be obvious to some people, but I am wasting time pondering the question. I am going to proceed using what feels right, but clarification would be nice. Thank you.

    1. Hi Gina,
      I updated the directions to hopefully make them clearer, but let me try to explain here as well. You have three separate bowls to assemble/prepare the onion rings. In the first bowl you add 2 Tbsp flour and other listed ingredients, in the second bowl add egg and beat, and in the third bowl add the panko. Then for each slice of onion you dip it in the flour mixture first, then the egg, and then the panko in that order.
      Hope that helps!
      Lisa

  6. Hello,
    I haven’t had onion rings in a very long time. I always walk by the ones in the freezer section and i am so glad that i did and tried these instead. I absolutely love them! They are my go to onion rings from now on. No mess, not hot oil, just perfect flavor! My family are picky and let me know when i have gone off the rails when it comes to taste so having them say that these were delicious is a huge high five to you and your creativity!

    Thank you

    1. Hi Angela,
      Thank you so much for your kind words! I am thrilled that you and your family like the recipe. Sometimes you just need onion rings and these, I think, hit the spot!
      Take care!
      Lisa

      1. Absolutely loved these onion rings they were delicious
        Light and crispy and ez to make. I did add a small amount of oil to the baking pan. My family said seconds please. Can’t wait to make again.
        Thanks!

        1. Hi Marilou,

          I’m so happy to hear that you and your family loved them!

          Take care,
          Lisa

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