Slice each onion about 1/4-inch thick and separate into rings. Soak in cold, salted water about 30 minutes. Drain on paper towels. Combine bread crumbs, poultry seasoning and Parmesan. In a separate bowl mix egg and water; beat well. Dip onion rings into bread crumb mixture, then into egg mixture, then into crumbs again. Salt lightly, if desired. Arrange rings on greased jelly roll pan, cover with foil and bake in a hot oven (400 degrees) for 10 minutes. Remove foil and continue baking 20 minutes more, or until crispy. Serve immediately. FROM NEWSPAPER From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
Reviews
☆☆☆
Good flavour but a fair amount of work to make. Couldn't get the crumb mixture to stick on the rings so tried dipping them in flour before the egg and that seemed to help. They tasted good enough that I will put up with the extra work when I'm in the mood for onion rings. Virtually no fat is a big plus.
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