Crispy Baked Onion Rings



When it comes to onion rings, I’m a bit of a late bloomer.

I don’t think I tried my first onion ring until I was in my twenties, and when I did, I can’t say I was blown away. They were a bit bland and I could think of a million other foods I’d rather eat.

However, I soon realized that not all onion rings are created equal.

Years later, everything changed when I tried Fresh restaurant’s quinoa-battered onion rings. Their onion rings have been celebrated as some of Toronto’s best and I quickly agreed, being the onion ring connoisseur that I was…not.

But I do know good food when I taste it. You too?


Deep-fried, crispy, thick, and flavourful…they made me an instant onion ring fan for life.

Not long after, I was in the kitchen trying to make my own onion rings, only these would be baked instead of fried, more of an “everyday” onion ring, if you will.


My first few trials were decent, but still a far cry from what I hoped they’d taste like.

The problem? Too many breadcrumbs and not enough other goodies!

One of my first trials, heavy on the breadcrumbs:


I experimented with a few different coatings and batter mixtures until I found a combo that I loved. My first winning combo involves breadcrumbs, cornmeal, nutritional yeast, dried herbs, and black sesame seeds. Don’t fret if you don’t have one of these ingredients because they can be adapted very easily.

Oh boy, I. could. not. stop. eating. them.

The photographic evidence…


I thought I could sneak an onion ring before the timer ended and the camera fired, but I guess I wasn’t quick enough. The camera sees all!


Crispy Baked Onion Rings

Vegan, nut-free, oil-free, soy-free



Crispy, flavourful, and good-for-you, these onion rings make a great snack or addition to any meal. I could also see a big batch of these being made for a party served with a homemade dip. To make these gluten-free, use gluten-free bread crumbs and gluten-free flour (and of course, double check the rest of your ingredients). Also, keep in mind, you’ll have coating leftover that isn’t used up.
Inspired by Fresh and my Crispy Tofu Strips.

15-22 onion rings
Prep Time
Cook time
Total Time


  • 1 large sweet onion
  • 2/3 cup flour of choice
  • 2/3 cup + 1 tbsp vegetable broth
  • 2 tbsp cornstarch (or arrowroot flour)
  • 1/2 cup cornmeal
  • 1 cup breadcrumbs
  • 1/4 cup nutritional yeast (optional, but recommended)
  • 3/4 tsp kosher salt
  • 1-2 tbsp black sesame seeds (optional)
  • 1 tsp garlic powder
  • 2 tsp dried herbs (I used 1tsp each basil & oregano)


  1. Preheat oven to 425F and line a large baking sheet with parchment paper or spray with cooking oil. Slice onion into rings, 3/4 inch in width (larger than shown in pictures as I made mine too thin), and reserve about 15-22 or so, wrapping up the leftovers for another use.
  2. In a shallow dish, whisk together the batter ingredients (flour, broth, cornstarch).
  3. In another shallow dish, whisk together the coating ingredients (cornmeal, breadcrumbs, nutritional yeast, salt, sesame seeds, garlic powder, and herbs).
  4. With a fork, dip an onion ring into the batter, coating all sides. Now transfer it to the coating mixture and toss it around a bit. Use a clean & dry hand to scoop up coating and sprinkle it all over the ring. If at any time your hands get sticky or coated, simply rinse and dry before starting again. Place onion rings on prepared baking sheets and repeat for the rest. Don’t worry if things get messy or they don’t coat “perfectly”…just consider them rustic and call it a day! You will have coating leftover that isn’t used up.
  5. 5. Bake for about 18 minutes at 425F, flipping once after 10 minutes. You can broil them for a minute or two at the end to brown. Serve with your favourite dip or ketchup. These are best served immediately.


You’ll want to create a workstation with everything set up before you begin. Also, note that I sliced my onion rings too thin and they were much better at thicker widths of about 3/4 of an inch. The thicker you slice them, the juicier and heartier they will be!

Workstation order: Onion rings, batter, coating, pan…also use shallow dishes if possible. A narrow bowl was awkward.


I tried out all kinds of batter/coating methods because the process can be a bit tricky to get right.

My favourite method was using a fork to dip the ring into the batter and transferring it to the coating mixture.


Then I used my dry hand to grab the mixture and sprinkle it over the ring, over and over. Once it was coated, I’d flip it and repeat on the other side. If my fingers got wet and covered, I would stop and rinse them off and quickly pat dry before starting up again.

Above all, don’t worry if things get messy or they don’t coat “perfectly”…just consider them rustic and call it a day! They will taste good regardless.


I loved the look of them with the black seeds.


Once I filled my pan, I cooked them in two batches since I only have 1 large baking sheet. Of course, you can use two baking sheets and cook them at the same time, rotating the pans once half way through baking.


After about 18 minutes of baking, I broiled them for a couple minutes to brown them up.


Ding, ding, ding…we have a winner!


I devoured the entire batch..all while telling myself I should “save some for Eric”.


But everyone knows onion rings are best served immediately anyways, right?


I’m pretty pumped to experiment with different flavours and coatings for these bad boys. I have several flavour ideas up my sleeve, including beer batter, pizza, and nut butter coatings!

Or maybe I should just re-create a Bloomin Onion a la Outback Steakhouse?


Link Love

+ Did you know that it’s National Eating Disorder Awareness Week in the US? I recently had the pleasure of connecting with Blisstree for an interview on my past struggles with disordered eating and road to recovery. You can check out the interview here.

+ The Homies 2012 blog nominations are going down over at The Kitchn. Nominate and vote for your favourite blogs (including your own!) until March 1st.

Have a great Tuesday!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 194 comments… read them below or add one }

Stacy @ Say It With Sprinkles February 29, 2012

Onion rings are one of a few foods I always WISHED that I liked…and once I tried them baked, I really DID like them! Same with fries!


Kristen @ Popcorn on the Stove February 29, 2012

These look amazing and so easy! Typically, when we have veggie burgers, we make sweet potato fries but I am definitely going to try these out!


Jennifer @ Peanut Butter and Peppers February 29, 2012

Yum! These look good! I love homemade onion rings, there the best! I make mine with ground up Fiber One Cereal.


Lauren February 29, 2012

Wow – I’m sitting at my desk at work, eating an amazing salad for lunch, checking your blog, and I see these onion rings – how I wish I had them right now instead! haha

That being said, I can’t wait to try making them this weekend! Thanks for sharing all your great recipes with us :)

I noticed your “question” at the end. Should you try re-creating the Outback Bloomin’ Onion? Oh please, please, please, please do!! And their dipping sauce. That was such a treat for me when I was younger – but I would never eat one now, knowing how unhealthy it is!


Sarah@The Flying ONION February 29, 2012

My sister makes baked onion rings all the time, and she knows by now to just plop them down right in front of me. I’ve been known to polish off an entire tray. ;)

That being said, having a recipe at my disposal is extremely dangerous. DELICIOUSLY dangerous. :D


Meghan February 29, 2012

I am new to your site and so far I like what I see (or should i say eat?)…these onion rings are soooo delicious! Just made them for an afternoon snack. Working up the nerve to try your green monster next. Keep up the good work!


Angela (Oh She Glows) February 29, 2012

glad you enjoyed them Meghan!


Christine (The Brighter Side of Life) February 29, 2012

Well, I have to admit I’ve never been an onion ring fan… but maybe these will make me reconsider…


LizAshlee February 29, 2012

I don’t really like onion rings, but these look so healthy and delish…so creative!


cammy February 29, 2012

Just made these- delish even without the black sesame seeds
You might have just made me an onion ring fan out of me


Dena @ 40 Fit in the Mitt February 29, 2012

The black sesame seeds are lovely.


Cammy February 29, 2012

Next time I will def make them with the black seeds


Jade C February 29, 2012

Just added you to my Blogroll :)


Sunny February 29, 2012

Great interview over at blisstree – well-timed and honest, thank you! And these look phenomenal! I’m thinking a similar breading/cooking method could make for some delish faux nugs!!!


Valerie February 29, 2012

I adore anything that’s coated with breadcrumbs, sesame, and garlic, especially when that something is an onion! This looks amazing!


Lexi @ Cura Personalis Foodie February 29, 2012

I tried to read the whole post, but I died and went to heaven after the first picture ;)


Laura and Jasmine Quirk February 29, 2012

My daughter, Jasmine who is 8 years old, and I are working on a pancake cookbook. We have been working on the ideas for awhile and are just trying to get started. We would like to know what type of camera you use to take your pictures and if you have any tips for getting a cookbook started.

We would really appreciate it if you could give us any advice at all. Thanks for all the great recipes over the last year or so that I have been following you – we love them all!

Laura and Jasmine


Angela (Oh She Glows) March 2, 2012

Hi Laura,

Congrats on your cookbook journey! How exciting. I use a Canon DSLR camera with a macro lens (1.4 50 mm). As for my tips on getting started, what I’ve done is compile all of my favourite recipes that I’ve already made and also ones that I want to change up. That gave me a good base to make me feel like I was getting somewhere! Good luck, Angela


Natasha February 29, 2012

I think a BBQ flavor would be amazing!


Leslie @ FloraFoodie February 29, 2012

Yes! I was just craving onion rings! These look so much better than greasy fried restaurant ones. Making these ASAP!


Jonathan February 29, 2012

Onion rings used to be my kryptonite. I suppose they still could be if not for the small detail of my gluten allergy and the rarity of finding onion rings from a dedicated fryer. But this, THIS, opens up so many possibilities. Though my waistline may not thank you, I will wholeheartedly Thank you for sharing, Angela. Have a wonderful week!


Alex March 1, 2012

Did you use brown onion or white onion?


Angela (Oh She Glows) March 1, 2012

I used a sweet vidalia onion


Natalie March 1, 2012

Love the new header! Wow! Gorgeous!


Marion March 1, 2012

I made these for my 3 and 16mt old and I and everyone loved them. I made them with the Tofu Strips. The kids couldn’t get enough and each had 2 helpings.


The Purple Carrot March 1, 2012

These look awesome!!


Destini March 1, 2012

These are awesome! And I just happen to have all the ingredients at home! Perfect snack to watch The Winnipeg Jets play tonight!

Great post!
P.S LOVE the new banner, love the incorporation of the snow….and blood orange :)


Misty March 1, 2012



Angela (Oh She Glows) March 1, 2012

Thanks so much Misty!


Leah March 1, 2012

i cannot tell you how excited i am about these – going to make them for date night tomorrow! thanks angela, all your recipes are great!


Tanya March 1, 2012

YUM! I have always loved onion rings, but sometimes when you get them in restaurants they are soggy from all the oil, burnt, or super greasy!


Sarah March 1, 2012

I love onion rings! Unfortunately, I’m pregnant right now and the smell of onions is turning my stomach. Six more months and I will be cooking up some of these!


Michaela@pilgrimageofhealth March 1, 2012

Love the new cover picture!


laura March 1, 2012

Wow you can make everything! I love the diversity of your recipes, makes me want to try things i thought I’d never like.
LOVELOVELOVE the new header!


Kathy March 1, 2012

Wow, really nice new header!! Love it.


ella @ lifeologia March 1, 2012

Great onion rings recipe ;)
Just voted for you on the Homies!


Angela (Oh She Glows) March 2, 2012

thanks Ella!


Krista March 1, 2012

I loooove the new header :)


Ruth March 1, 2012

I’m going to give these a shot tonight for dinner with burgers unless I run out of time and end up grabbing some pre-made food at the store… Anyhow, look great! I also love the new “banner” photo. I’ve been hoping a new one would appear.


Ruth March 2, 2012

Report: success! I managed to end up with a whole lot of batter + coating left over…and I accidentally discovered that by combining them together I could make a great dough that turned into delicious crackers when baked for a bit. Woot! My first home-made crackers. They’re a lot like bagel chips.


Jocelyn @ Peace Love Nutrition March 1, 2012

i didn’t even recognize your blog! (I’ve been away for a month) Love the new heading



Lauren March 1, 2012

Just wanted to let you know I made a batch of these last night and they were AMAZING! Wonderfully crispy and delicious, and the best part was that the batter stuck perfectly; no “slimy onion pulling out of the batter leaving you with a mouthful of naked onion and three-quarters of empty batter” syndrome here!


Angela (Oh She Glows) March 2, 2012

yay :) Glad to hear that!


Alisha March 1, 2012

What’s the easiest way to make the rings out of the onion? Just cut off the ends of the onion?


layla March 1, 2012

Angela – these look DELICIOUS!!!
Any GLUTEN FREE options/suggestions for the “breadcrumbs”?

ps: I also recently made the vegan crackers… then promptly died and went to heaven! Thankyou, Thankyou! :)


Angela (Oh She Glows) March 2, 2012

I have seen some on health food stores, but im sorry i dont know the name brand off hand.


layla March 2, 2012

Thank you – I’ll keep my eye out next time I’m at the natural foods market! :)


Eve March 1, 2012

Help! I am in the process of making them right now…but it doesn’t seem to be working? 2/3 C. flour + 2 Tbs. of cornstarch, and 2/3 cup of broth is making a VERY thick paste, not a liquid to dip the rings in…any ideas what happened?


Angela (Oh She Glows) March 11, 2013

Hey Eve, Sorry for the late reply I just saw this today. I think the type of flour used can impact how much liquid it absorbs. What kind of flour did you end up using? I’ll have to play around with the recipe some more.


Jen March 1, 2012

You nailed these Ange! I made them and they were delicious but mine were a bit bitter. I think because I used whole wheat panko and whole wheat flour. Any ideas? Everything else was the same except I used Arrowroot powder, wasn’t sure if there was a big difference so I only used 1 Tbsp. Otherwise they were awesome!!!

Reply March 1, 2012

yum those look great!! now im majorly craving onion rings haha mm


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