Omg Oven Baked Onion Rings

"From Appetite For Reduction by Isa Chandra Moskowitz, this is a FAB-U-LOUS recipe....even if health or calorie-consciousness isn't important. These onion rings had a crunchy, super-tasty outer shell and the sweet onions cooked perfectly and were a terrific contrast, even though they were baked. I HIGHLY recommend that you try this recipe...you'll be hooked."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Slice the onions into 3/4 inch thick rings. Separate the rings and place in a bowl. Cover with the kitchen towel.
  • Preheat oven to 450 degrees farenheit. Line a rimmed 12 x 18 inch baking sheet with parchment paper sprayed with cooking spray and set aside.
  • Get two bowls for the batter and the breading. Into one bowl, place flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, stirring to incorporate. Set aside.
  • In the other bowl, mix the breadcrumbs and salt. Drizzle in the olive oil and mix well.
  • Arrange your bowls and pan from left to right as they will be used.
  • Dip each onion ring into the batter, tapping any excess off, then transfer into the bread crumbs and use your "dry" hand to sprinkling a handful of crumbs over the inside and outside of the onions so that each is covered thoroughly.
  • Carefully transfer each onion ring to the baking sheet, creating only a single layer per sheet.
  • Spray the onion rings lightly with nonstick cooking spray and bake for 8 minutes, Flip carefully and bake for another 6-8 minutes. The rings should be varying shades of brown, and crisp. Taste one to check for doneness. Serve immediately.

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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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