Oven Baked Onion Rings




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Onion rings are something I crave allllll the time. They were easy to get when we lived in a big city, but now that we're in the middle of nowhere in the mountains I have to get my fix another way. If you've seen my previous instructables you've probably read about how much I hate frying things at home, so of course I went with the oven baked option.

Through experimenting, I found out regular breadcrumbs were no good, "wet" batters never dried out enough, and cornmeal got pretty gross to eat if you let them cook long enough to brown. But then I saw this oven baked onion ring recipe using Panko breadcrumbs and I decided to give it a try!

I have to say that oven baked onion rings will be something I make all the time now. They're fairly simple and always turn out nice and crunchy. I can't say they compare to the best fried onion rings, but they are pretty dang good. :D

Step 1: Ingredients + Tools


  • 1 yellow onion
  • 1/2 cup all purpose flour
  • 1 tablespoon seasoned salt
  • 2 eggs
  • 2 cups+ Panko style breadcrumbs
  • cooking spray


  • baking sheet
  • Ziploc or paper bag for flour
  • small bowls
  • aluminum foil
  • an oven preheated to 450 F / 230 C
The cooking spray and Panko are really the keys to getting nice onion rings.

Step 2: Slice Your Onion and Put It in a Bowl of Water

Cut the ends off the onion and then slice into thick rings. I can normally get 4-5 slices. You want the slices to be about a half inch thick.

Separate the rings gently so you don't break them. I use everything but the smallest inner ring. :)

Place the onion rings in a bowl of water as you finish them. You can also use buttermilk, but it doesn't make much difference, honestly. You just want the onion rings to be wet so that you can dredge them in the seasoned flour.

Step 3: Get Your Breading Area Assembled

Preheat the oven to 450 F / 230 C.

Combine the flour and seasoned salt. I know a tablespoon seems like a lot, but this is our only chance to get the onion rings seasoned. I tried it with much less a couple times and they were never good enough!

Beat two eggs well in another bowl.

Pour two cups of Panko breadcrumbs into a medium sized bowl.

Line a baking sheet with aluminum foil. Spray the aluminum foil well with cooking spray.

Step 4: Bread the Onion Rings

I may be using glass bowls for the photos to make it look nice, but I actually recommend using a Ziploc or paper bag to dredge the onions rings in the seasoned flour. It is so much faster and easier and coats the onion rings better.

Steps for breading:

  1. Remove an onion ring from the water and place it in the bag with the seasoned flour. Shake well to coat.
  2. Shake the onion ring lightly to remove excess flour and then dip it into the beaten eggs. I use a fork to move it around and make sure both sides are coated.
  3. Allow some of the excess egg to drip off and then place the onion ring into the panko. Scoop some Panko on the top of it and press down. Coat it well all over!
  4. As you finish with each ring, lay them on the aluminum foil/cooking spray coated baking sheet.

Step 5: Spray and Bake at 450 F / 230 C for 10-15 Minutes

Once all your onion rings are on the sheet, give them a light coating with your cooking spray.

Then pop them in the oven and bake for 10-15 minutes. I like to turn mine halfway, but you don't have to!

You just want the onions to soften and for the Panko to get nice and golden. If you're not sure after 15 minutes, take out the fattest onion ring and taste test it. That'll let you know if you're done. :D

And now you can eat awesome onion rings whenever the hell you want without burning yourself or smelling like cooking oil the rest of the day!! YAY!!

Though be warned, you will end up with Panko crumbs everywhere. ;)



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28 Discussions


5 weeks ago

These were great with a steak and broccoli. No oil to deal with and the tray of rings was ready for dinner at the same time, there was no delay per person from having to oil fry them. I used the leftover eggs/flour/Panko to make an omelette the next morning.


2 months ago

looks great! :-D


3 years ago

To give this a more international contexts:

- Is "Panko" just branded breadcrumbs? In Italy we may buy some ready-made breadcrumb, but we often do it with bread leftovers too.

- Not all countries use (or even can find) cooking spray (I don't even know what is made of, to be honest): can't olive oil or butter replace it?

1 reply

Reply 3 years ago

Panko is Japanese-style breadcrumbs - they're very different from traditional bread crumbs. Much firmer and larger!

The only way olive oil or butter with work is if you painstakingly brush it on each onion ring (and you may knock off the breadcrumbs in the process!), so I'd recommend buying an oil atomizer or mister so you can use whatever oil you like as cooking spray.

Here's one on Amazon, but they run cheaper, too! http://amzn.com/B00LZ7A2TG


3 years ago

Are you kidding? I use panko for oven baking all the time. You can even get it with seasonings already in it. I use it for jalapeno poppers,fish,anything you want with a crispy crust. I will try the onoin rings for sure. Panko is the bomb!


3 years ago

I'm wondering how well this recipe would work for other items like mushrooms or jalapeños.


3 years ago on Introduction

Mmmm, yummy. I love onion rings, but I tend to eat them in restaurants and not making them myself. I guess it's time to change that.

Do they leave a messy oven?


3 years ago on Introduction

Thanks for this recipe!

It made a lovely lunch.

(P.S.I used regular breadcrumbs and it worked out just fine.)

2 replies

Yay! I'm happy they worked for you!! :D

I have no idea what was happening when I gave it a go with breadcrumbs. :P


3 years ago on Introduction

Yum! I always prefer baked to fried versions, never thought of doing onion rings tho'. Will be making these for cook out tomorrow. (Labor Day).

Cheers for you!


3 years ago on Introduction

I also have learned to shortcut the process of making scrambled eggs. Get a small bottle and with a funnel. Crack one to three eggs into the funnel and let it

all fall into the bottle. Add a couple of ounces of milk. Screw the plastic cap on the bottle. Shake to mix well. Now take a bowl and smear a butter or margarine wrapper on the insides so the eggs won't stick. Pour the egg mixture into the bowl. Put in the microwave and add the microwave cover. Close the door and make it 3 minutes, or less for gooey eggs. When the bell rings, wait one min. and then with a potholder, take the eggs out. It should be a nice souffle! It does collapse easily, so not sure how to keep that from happening. When you are good at this you can start adding stuff, like little ham or bacon pieces. You can also mix the whole bowl with already cooked rice and stir to make a fine meal in a bowl.

2 replies

Reply 3 years ago on Introduction

That's an oddly complex "shortcut" for scrambled eggs. How were you making them before? Actual scrambled eggs are one of the dead simplest things you can possibly cook, short of just boiling anything:

1) place pan on stove to preheat on med-low heat.

2) Crack eggs in a small bowl, add whatever seasonings you like (or none), and whisk with a fork until well mixed & slightly aerated. (Note: no milk)

3) Smear 1/4 tsp oil or fat of choice in pan (or a quick spritz of cooking spray).

4) Pour eggs into pan, and constantly push around with spatula 'till done to your preference (should take less than a minute).

5)Transfer to plate and eat.


Reply 3 years ago on Introduction

good one mnpazan I was wondering the same thing, Lol quickest /easiest thing to cook scrambled eggs


3 years ago

Following you was a good decision.


3 years ago on Introduction

I hate frying foods as well, (I love the food, but hate the mess and that smell will linger for days). So I use an extension cord and take my deep fryer 20 - 30 feet out into the back yard, and do all my frying out there. No mess to clean up and no smell in the house.


That looks great! Thanks for sharing!

I'm going to try a gluten free version with cornstarch to replace the AP flour and crushed GF cereal to replace the panko. As soon as the weather cools down enough to make me want to turn on the oven, I'm trying this!