There were a few greasy spoons in CA that made the best onion rings. Not something I’d order all the time, but every once in awhile, a greasy cheese burger with onion rings is the perfect meal.
This recipe is from Cooking Light, April 2008.
No substitutions were made.
Barbecue-Flavored Onion Rings
3 tblsp all-purpose flour
1 tblsp sugar
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp paprika
1/4 tsp allspice
2 large eggs, lightly beaten
1 lb Vidalia or other sweet onion, cut into (1/4-inch thick) slices, and separated into rings
1 1/2 c dry bread crumbs, divided
Preheat oven to 450 degrees.
Combine flour, sugar, chili powder, cumin, salt, paprika, allspice and eggs in a large bowl. (A) Dip onion rings in flour mixture. Place half of onion rings in a zip-top plastic bag; add 3/4 c bread crumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 c breadcrumbs.
(B) Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450 for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and back 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately.
These are a less greasy, more flavorful version of one of my favorite guilty pleasures. They paired perfectly with turkey cheese burgers. My only wish is that I had a mandolin slicer to make perfectly sliced rings.