These oven baked onion rings are my newest obsession! There's no need for deep frying and the oily mess that comes with it! You can get crispy onion rings by baking them in the oven.
And with my secret ingredient (Duke's mayonnaise), the panko bread crumbs will actually stick and create a crispy coating that would make you think they've been fried!
I love to make these crispy baked onion rings when I want something crunchy and salty. They're the perfect side dish alternative to French fries and are easier than you think.
Serve them with ketchup or your favorite dipping sauce. In fact, the burger sauce from my Ultimate Cheeseburger recipe (my favorite burgers, by the way) is super delicious with these onion rings.
And, while you're at it, check out these other recipes from my cookbook, The Duke's Mayonnaise Cookbook: Smoked Street Corn, Blackberry Peach Crisp, and Bananas Foster Bread to name a few.
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Ingredients
Time to get started! First, gather these ingredients.
- Vidalia onion (or other sweet onions)
- All-purpose flour
- Panko bread crumbs (a Japanese-style breadcrumb)
- Egg whites
- Duke's mayonnaise
- Water
- Kosher salt and freshly ground pepper
(See recipe card for quantities.)
Instructions
Follow these steps below to make these homemade oven onion rings:
First, separate the onion into rings and place in a medium bowl. Soak the onion slices in water to cover.
Next, create a dredging station: Place the seasoned flour mixture in a shallow dish or bowl. Place the panko in a separate bowl or dish. Combine the mayonnaise, egg whites, and water in a third bowl.
Then, working with one onion ring at a time, coat the onion in flour, then in the mayonnaise mixture, and then in the panko. Place the coated onion rings in a single layer on the baking sheets.
Finally, spray the onion rings with cooking spray and bake for 25 minutes until golden brown and crispy, turning after 15 minutes.
Hint: For the best results when coating the onions, I use a fork to help keep my hands clean when dredging.
Substitutions
Check out these simple swaps to adapt this recipe to what you have on hand or to fit a special diet.
- Onion - I love to use sweet Vidalia onions for this recipe but feel free to use yellow onions, red onions, or white onions.
- Gluten-Free - Substitute gluten-free flour for the all-purpose flour and gluten-free breadcrumbs for the panko breadcrumbs.
- Panko - You can also use regular breadcrumbs (dried) in place of panko.
- Flour - To make these a little healthier, use whole wheat flour instead of all-purpose.
Variations
- Spicy - Add a little cayenne pepper to the flour to give these oven baked onion rings a kick.
- Ranch- Add a little ranch dressing powder to the panko to make these ranch onion rings.
Equipment
Here's what you'll need to make this recipe:
- rimmed baking sheets
- dry measuring cups
- liquid measuring cup
- large mixing bowl
Storage
Store any leftover oven baked onion rings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven.
Freeze any leftovers in an airtight container for up to 3 months.
Tasty tip
The best way to ensure that you'll get crunchy onion rings is to not crowd the onions on the cookie sheet. Arrange them in a single layer for the ultimate crispy result, using two large baking sheets if needed.
Frequently asked questions
Dipping the onion rings in flour before they're dipped in the mayonnaise-egg mixture and panko helps the coating to stick. The flour acts as the "glue."
I've found that soaking onions in water helps to retain the crunchiness and take away some of that astringent onion flavor.
Being a Georgia girl, Vidalia onions are my favorite. Their sweetness is unmatched in my opinion. If you can't find Vidalia onions, Maui or Walla Walla onions will also work. Or, you can use a yellow or white onion too.
I like to cut the onion into ⅓- to ½-inch thick slices for onion rings.
Ooh this a toughie. My first tip is to make sure your chef's knife is super sharp. A dull knife will only press down more on those onion cells and release the chemical that makes you cry. I've heard you could freeze the onion for about 15 minutes before cutting, but I haven't found that trick to work for me.
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🍽Get the recipe
Crispy Oven Baked Onion Rings with Panko Crust
Equipment
- rimmed baking sheets
- dry measuring cups
- liquid measuring cup
- large mixing bowl
Ingredients
- 1 large Vidalia onion, peeled and cut crosswise into ¼-inch-thick slices
- 1 cup all-purpose flour
- ½ teaspoon kosher salt, plus more for sprinkling
- ½ teaspoon freshly ground pepper
- 4 large egg whites
- ½ cup Duke's mayonnaise
- ⅓ cup water
- 3 cups panko breadcrumbs
Instructions
- Preheat the oven to 425°F. Coat 2 rimmed baking sheets with cooking spray.
- Separate the onion into rings and place in a large bowl. Add enough water to cover.
- Combine the flour and ½ teaspoon each salt and pepper on a shallow plate or dish. Whisk together the egg whites, mayonnaise, and ⅓ cup water in a small bowl. Place the panko on a separate shallow plate or dish.
- Working 1 onion ring at a time, dredge the onion in the flour, turning to coat. Shake off excess and dip in the mayonnaise mixture. (I use a fork to do this.) Coat in the panko and place on the baking sheet. Repeat the process until all the onion rings are coated. Coat with cooking spray.
- Bake the onion rings at 425°F for 15 minutes. Turn them over and bake for another 10 minute or until they are browned and crispy. Sprinkle with additional salt while still hot.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs
- Wash hands after touching raw meat or eggs
- Don't leave leftovers sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Jaleah says
These oven rings are amazing! The panko crust is so delicious.
AshleyFreeman says
Thanks so much Jaleah!
Nicole says
These onion rings are amazing! So crispy and delicious.
AshleyFreeman says
Thanks Nicole! So glad you loved them!
Elizabeth says
These onion rings are a favorite in my house! So crispy and flavorful!
AshleyFreeman says
Yay! So glad to hear that!
Krystle Smith says
They came out so crispy, and they were the perfect side to my hamburger.
AshleyFreeman says
Hooray! Yes--such a great side for hamburgers and hot dogs 🙂
Charah says
I always crave for this and thankfully I found your recipe, thanks for sharing
AshleyFreeman says
I crave them too! Thank goodness for a healthier alternative!
TAYLER ROSS says
I made these onion rings with dinner last night and they were incredible! Perfectly crispy!
AshleyFreeman says
Woohoo! So glad you enjoyed them!
Chenee says
These are great! So much better for you than the oil fried version.
AshleyFreeman says
You're right, Chenee!
Kim says
You'd never know that these were baked. They are so crispy and perfect!
AshleyFreeman says
It's the best hack!
Paula says
These baked onion rings are restaurant worthy!!! The texture and the flavor were just perfection!
AshleyFreeman says
I'm blushing, Paula! Thanks for your kind words! Glad they were a hit.
John Hilsdorf says
Where are the recipe cards?
Ashley says
Hi John! They are at the bottom of the post. If you want to jump to the recipe quickly, hit the arrow next to "jump to" and scroll down to the recipe title and it'll take you to it.