Beer-battered Oven-baked Onion Rings

Eliza Adam

Oven Baked Onion Rings

Serving Size: 4

Besides being healthier than fried onion rings, these still maintain the crispiness and the flavor all good onion rings should have. We suggest piling them high on a delicious Bacon Burger with Blue Cheese Sauce.


  • 2 large sweet onions
  • 2-3 C buttermilk
  • 1 C all-purpose flour
  • 2 eggs, lightly beaten
  • 1/3 C beer (we recommend Boddington’s or Old Speckled Hen)
  • 1 t. paprika
  • 1 T garlic powder
  • ½ T salt
  • ½ T freshly ground black pepper
  • 1 C fine breadcrumbs
  • 1 C panko crumbs
  • Cooking spray


Preheat oven to 400°. Cover a large baking sheet with parchment paper and lightly oil it. Cut the onions into ¼-½” slices and separate into rings. Place into a large bowl and cover with buttermilk (amount needed to cover the onions will depend on your bowl size/shape).

Place the flour into a second bowl. Combine eggs and beer in a third bowl. Combine paprika, garlic powder, salt, pepper, breadcrumbs, and panko in a fourth bowl, making sure the mixture is blended evenly.

Working in small batches, remove onion rings from buttermilk and drain. Place onions in flour and toss to cover. Dip in beer batter; drain excess. Dredge in breadcrumb mixture.

Place on parchment-lined baking sheet and spray generously with cooking spray. Bake for 10-15 minutes, flipping once, until the onion rings begin to get brown and crisp. Serve immediately.