Onion Rings

Appetizer, Lunch, Snacks

Onion Rings are a simple, yet delicious appetizer.  I always enjoy eating onion rings because they are light and crunchy, and you can enjoy them by dipping them in your favorite sauce.  Also, they are easier to make then you might think.

I love to buy my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment of the freshest fruits and vegetables. If you’d like to see some great kitchen essentials, check out the ones I use at   Adrienne’s Kitchen Essentials.  There’s a great food processor on my Shop Page that I used in making this delicious appetizer.


Onion Rings

Ingredients:
2 – 3 Yellow Onions (3 medium or 2 large)

Wet Mix:
1/2 Cup of Flour (Use Gluten Free All Purpose or Spelt)
2/3 Cup of Unsweetened Plant Milk
1/2 Teaspoon of Paprika
1/4 Teaspoon of Smoked Paprika
1/2 Teaspoon of Himalayan Salt

Dry Mix:
1 Cup of Panko Bread Crumbs
1/2 Teaspoon of Paprika
1/4 Teaspoon of Smoked Paprika
1/4 Teaspoon of Himalayan Salt

Directions:
-If you are using an oven, preheat it to 450F.
-Slice the end off of each onion, and then peel the outer skin off. Carefully cut each onion into 1/2 circular portions.
-I used two onion layers for each onion ring. Using your fingers, carefully press the center portion of each onion away from two of the onion layers, to form a hollow ring.
-Repeat with each portion of the onion until no more circles remain, then continue with the rest of the onion portions.
-Add the wet ingredients in a medium bowl, and stir well.
-Add all the dry ingredients to a separate bowl, and mix well. Divide the dry mix evenly into two separate bowls. (The dry mixture gets a little sticky with time, this prevents the mixture from being unusable.) (I combine a new batch when it becomes sticky.)
-Use separate hands for wet and dry mixes, dip each onion ring into the wet mix, then transfer to the dry mix and coat evenly with bread crumbs. Place on a greased or lined baking tray and bake for 30 minutes according to your oven. (Keep a close eye on them to make sure they don’t burn.). Enjoy!

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