Crispy Onion Rings
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Crispy Onion Rings

Crispy Onion Rings from Weelicious



If there's one food I get weak in the knees for it's Crispy Onion Rings. Last week at the farmers market they had sweet visalia onions. I bought a big bunch, came home to slice them into rings and made batch after batch of them. This is a recipe I've had on the site for years, but seeing those onions as I scoured the market for dinner inspiration I came head on with an old favorite. This rewind Wednesday is dedicated to the perfect weeknight side dish to a juicy burger for good ole times sake.

Crispy Onion Rings from Weelicious

When I was a kid I loved onion rings. Whenever we went to Burger King they were a "must order". Biting through the crisp fried crust into tender sweet onions is definitely a cherished food memory of mine. Little did I know (or care) at that age, how unhealthy fast food was. Now that I'm a mom though, I'm doing my very best to avoid fast food at all costs!

Crispy Onion Rings from Weelicious

It always shocks me that my son, Kenya, will eat both raw and cooked onions like they're candy. I can't tell you how many times he has picked raw onions as a snack over, say, raisins, but I guess that's why we all have different palates and tastes. I figured Kenya would love onion rings if given the chance, but since I'm not taking him to fast food joints any time soon, I tried making some at home for him using sweet onions. To keep them healthy, I tried baking them instead of deep frying the rings.

Crispy Onion Rings from Weelicious

I have to say I was impressed with the results and Kenya was simply in heaven. I'm pretty sure the smile on he had on his face as he sat there munching away was the same one his Mommy had back when she was a little girl delighting in a much unhealthier version!

Crispy Onion Rings from Weelicious

Crispy Onion Rings  (Serves 4)

  • Prep Time: 5 mins,
  • Cook Time: 25 mins,
  • Rating:
    Rate this recipe
When I was a kid I loved onion rings. Whenever we went to Burger King they were a "must order". Biting through the crisp fried crust into tender sweet onions is definitely a cherished food memory of mine. Little did I know (or care) at that age, how...


  • 1 large sweet, vidalia or maui onion
  • 3/4 cup buttermilk
  • 2 teaspoons salt, divided
  • 1 1/2 cup plain breadcrumbs (i used whole wheat)
  • canola oil spray


  1. 1. Preheat oven to 425 degrees.
  2. 2. Cut onions into 1/2 inch rounds and separate into rings.
  3. 3. Whisk buttermilk and 1 tsp salt into a bowl.
  4. 4. Place breadcrumbs in a separate bowl and add another tsp salt.
  5. 5. Dip onion rings in buttermilk mixture and then dredge in breadcrumb mixture covering both sides of the onion completely (make sure to use one hand for wet dipping and one hand for dry dipping so you don’t get soggy, clumpy breadcrumbs and messy fingers).
  6. 6. Place onion rings on a oil sprayed baking sheet (I lined the cookie sheet with foil for easier clean up).
  7. 7. Lightly spray the onion rings with oil cooking spray.
  8. 8. Bake for 20-25 minutes, turning once halfway through, until lightly browned.
  9. 9. Serve.
  10. *After step 5, place rings on a cookie sheet and freeze for 30 minutes then place in ziploc bags, label and freeze up to 4 months. When ready, follow steps 6-9 adding an additional 1-2 minutes baking time.
Crispy Onion Rings

Nutrition Information

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  1. Allison

    July 29, 2016 at 2:56 pm

    These are amazing and “healthier” like all of your recipes. I cook from many blogs and cookbooks and by far your dishes are the best!!! From mexican pulled pork tacos-very berry muffins-turkey pesto meatballs-beef with broccoli-to side dishes you run the gamut of deliciousness!!!

    • C. McCord

      July 31, 2016 at 6:49 pm

      Thank you so much for the sweet words! Glad to hear these recipes are hits in your house!

  2. Pingback: Crispy Onion Rings - Healthy Fast Food Recipes - Weelicious - Life-Longer

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  4. Julie

    December 3, 2014 at 12:08 pm

    Hi, Great recipe. I was wondering if these could be made non-dairy.

  5. Shannon

    December 3, 2014 at 10:21 am

    My 8 year old asked if she could try a raw onion off the cutting board last night and loved it! My brain is still trying to wrap itself around that one.
    We’ll have to see if Vidalia’s are at our market this weekend.
    Thanks for another great recipe.

  6. Shira

    February 5, 2014 at 1:57 am

    We’re going away to a wedding this wenkeed, so I don’t expect there’ll be much gaming. However, we’ll take some small, portable games along, just in case. This will certainly include our print & play Goblins Drool, Fairies Rule, which is going down well at the moment while we await the real version.

  7. Rachel

    July 24, 2013 at 10:38 am

    I made these Onion Rings last night (along with the homemade Chicken Nuggets, which have been a staple in my family’s dinner rotation for several months). My 4 year old had a riot helping. You rock my culinary world Catherine McCord! So easy and delicious.. Keep these amazing recipes coming.

  8. Yvonne Horton

    March 14, 2013 at 9:11 am

    I would like to be included in your mailings.

  9. Jacqui

    October 22, 2011 at 7:38 am

    You don’t use egg for the recipe. The onions are dredged in Buttermilk.

  10. Patti

    August 21, 2011 at 4:24 pm

    I’m looking forward to trying this but I still don’t see the egg in the recipe. How many and what do I need to do with it?

  11. Laura

    February 26, 2010 at 10:03 pm

    My 2 1/2 year old loved eating “rings”! These were excellent with veggie dogs and napa cabbage slaw.

  12. Kate

    February 24, 2010 at 8:34 pm

    Doe the crust have a sweet taste? My daughter loves the crust from sonic’s onion rings and they are really sweet. We are getting away from fast food…slowly.

    • catherine

      May 4, 2010 at 3:50 pm

      The crust is more savory than sweet. But then again, once you cook onion, they do get sweeter. I’m so happy your family is getting away from fast food!

  13. Laura

    February 24, 2010 at 2:36 pm

    The description says “egg” but there’s no egg in the ingredients list. How many eggs do you use? Thanks.

    • catherine

      May 4, 2010 at 4:49 pm

      We fixed the problem! Thanks for letting us know! :)

      • Jennifer

        December 6, 2010 at 2:10 pm

        I can’t see that the “egg” has been fixed in this recipe.