Global
Baked Onion Rings
Crunchy, golden onion rings in a light crumb, baked crisp: the pub favourite without the deep-fryer.
~35 mintotal~493 kcalper serving~25g protein~61g carbs~17g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 2 large onions, thick rings
- 1 egg, beaten
- 1 cup wholemeal breadcrumbs
- ¼ cup grated parmesan
- 1 tsp paprika
- Salt & pepper
- Olive oil spray
Cooking Steps
Preheat the oven to 220°C (425°F).
Dip the onion rings in egg, then in the breadcrumbs mixed with parmesan and paprika.
Lay on a lined tray and mist with olive oil.
Bake 18–20 minutes, turning once, until golden and crisp.
Serve with a yogurt dip.
Optional Enhancements
- Gluten-free crumbs
- Air-fry at 200°C for 10 minutes
- Add cayenne for heat
Plant & Growing Tips
Onions
- Plant onion sets or young plants in early spring after the last frost, choosing a sunny location with well-drained, fertile soil.
- Space sets 10-15 cm apart in rows, ensuring only the tip is visible above the soil surface.
- Keep the soil consistently moist until the bulbs begin to swell, then gradually reduce watering as they mature.
Natural Pest Control
- Onion maggots: Use floating row covers from planting to prevent adult flies from laying eggs, or practice strict crop rotation.
- Thrips: Spray plants with neem oil at the first sign of infestation, focusing on the undersides of leaves.
- Slugs and snails (for young plants): Hand-pick pests in the evening or set out shallow beer traps near susceptible plants.
Harvest
Onions
- Harvest when the tops yellow and fall over naturally, typically in late summer, indicating the bulbs are mature.
- Loosen the soil and gently pull the bulbs, then cure them in a warm, dry, airy place for several weeks until the necks are dry and papery.
Storing & Freezing
Best fresh.
