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Home » Recipe Type » Dinner
5 from 23 reviews

Baked Onion Rings

35 minutes
onion
By: Pamela Reed
Posted:5/2/22
Updated:4/15/25
Jump to Recipe

Sweet onion rings coated in a crunchy creole breading, baked to crispy perfection using your oven! They are easy to make and are so much healthier than greasy, deep-fried rings. Enjoy them as a yummy side to your cheeseburgers!

onion rings on table with bowl of ketchup

Oven-baked Onion Rings Recipe

We have harvested so many onions lately—more than we know what to do with! Even after making some of my favorite onion recipes, there are still so many left. Matthew has been dropping so many onion ring hints, so I finally gave in and made a batch. And wow, I’m so glad I did!

These crispy, flavorful onion rings were a total hit, especially served with oven baked cheeseburgers and Homemade Sloppy Joes. And since they’re oil-free, we didn’t feel guilty about indulging! Imagine a juicy, perfectly cooked burger topped with those rich, melt-in-your-mouth onions—absolute perfection!

closeup of browned onion ring

Why Sweet Onions Make the Best Rings

This recipe calls for 2 big onions, sliced into thick rings (about 1/4 to 1/2 inch), and sweet onions are honestly the best choice. They’ve got that mellow, slightly sweet flavor that makes baked onion rings taste just right. If you only have white or yellow onions, no worries—they’ll still work—but they do have more of a sharp bite. Sweet onions just keep things nice and balanced and give you that classic onion ring flavor we all love.

crispy onion rings on table.

How to Make Baked Onion Rings

Chop, dip and bake! Preparations:

● Preheat the oven to 425 degrees F.

● Cover (2) baking sheets with parchment paper.

● Slice your onions into 1/4 to 1/2 even slices.

Set up the breading stations. Place half of the flour in a small, shallow bowl and set aside. In another bowl, mix the remaining flour, milk, egg and spices. . Whisk until the flour has fully dissolved and you have a slightly thick batter. Lastly, place the bread crumbs into a third bowl. Line them up on the counter.

Grab one ring and dip it into the 1st bowl (plain flour).

Then, dip it into the second bowl containing the seasoned batter. Let the excess batter drip off completely before moving on (this is really important!!)

Finally coat the ring completely with breadcrumbs.

Place on baking sheet and continue until all the onions are covered.

Bake for 17 to 20 minutes or until they are golden brown and crispy. Make sure to flip them on the other side on the 10 minute mark for them to bake evenly.

Tips when Making Baked Onion Rings

● The rings will obviously be of different sizes, the inner ring layers will be smaller and will bake faster. I recommend using two quarter baking sheets and separate the small rings to the big ones. This way, you can get them out of the oven sooner.

● Make sure to let excess batter drip off before coating them with breadcrumbs. If you don’t, your bread crumb mixture is going to become clumpy and a mess very quickly.

● The baking time will depend on how thick or thin your onion rings are. So make sure to keep an eye on them and flip midway to get them evenly crunchy and golden on both sides.

Storing and Reheating Onion Rings

Any leftovers can be kept in the fridge for up to three days in an airtight container or bag. However, expect that the breading will turn limp and soggy the longer they are stored. To crisp them up again, you can re-bake them for 3 to 5 minutes. You can place aluminum foil on top to keep them from browning too much.

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5 from 23 reviews

Easy Baked Onion Rings

Print
Sweet onion rings coated in a crunchy creole breading, baked to crispy perfection using your oven! They are easy to make and are so much healthier than greasy, deep-fried rings. Enjoy them as a yummy side to your cheeseburgers!
By: Pamela Reed
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time 35 minutes minutes
serves 4

Ingredients

  • 2 large onions sliced into 1/4 to 1/2 inch rings
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 egg beaten
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon oregano
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon thyme
  • 1 cup breadcrumbs (I prefer Panko)

Instructions

  • Preheat oven to 425 degrees F. Cover 2 baking sheets with parchment paper.
  • Place half of the flour into a small sized bowl and set aside.
  • In another bowl mix remaining flour with milk and egg. Add in cayenne pepper, paprika, sea salt, garlic powder, onion powder, dried basil, oregano, black pepper and thyme and fully mix.
  • One by one, dip the onion slices into the bowl of plain flour mixture. If by chance the flour isn't sticking to the onions you can lightly mist them with water.
  • Next, dip the onion into the flour batter mixture. Let excess batter drip off before moving to the next step (this is really important!)
  • Pour bread crumbs into a shallow bowl. Finally, dip the onion ring into breadcrumbs so it's completely covered. I like to have a paper towel nearby and wipe my fingers off regularly to prevent clumping.
  • Place onion ring on prepared baking sheets. Repeat until all onions are gone.
  • Bake until onion rings are golden brown, 17 to 20 minutes. At the 10 minute mark, flip the onion rings so they're evenly crispy. Remove from oven and serve!
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: baked onion rings
Vegetarian Fall, Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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5 from 23 votes (21 ratings without comment)

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  1. Anonymous says

    April 10, 2025 at 4:54 pm

    This recipe is horrible and wrong. The parchment paper blackens at this temp so I suspect the recipe has deceptive pictures. There’s also simply not enough breading or dip for all the onions, I had to make extra at the end. In either way, the outsides do not fry up well because of the lack of oil.

    Almost everything about this recipe is wrong, absolutely don’t recommend at all.

    Reply
    • Pamela Reed says

      April 11, 2025 at 10:24 am

      Hi Anonymous, I took the pics while sharing this recipe so I can confirm this recipe is correct and not deceptive pictures. Parchment paper is generally safe for baking at 425°F, in fact if you look on the box it will say this. I’m sorry to hear you didn’t like the onion rings, but my family will continue to enjoy these because they’re delicious!

      Reply
  2. Andy says

    July 13, 2024 at 5:59 pm

    The recipe is just plain wrong. The recipe does not make enough batter for one onion, let alone two. After 4 or 5 onion rings, the bread crumbs turned to mush and wouldn’t stick. The product looks nothing like the pictures, which show glistening, golden rings. Reality? You get dry-looking rings that brown/black (because without any oil that is what happens) Worst part was the big mess all over the kitchen. The product tastes pretty good, but I could have baked uncoated onions and they would also taste good.

    Reply
    • Pamela Reed says

      July 13, 2024 at 9:42 pm

      Hey Andy, it’s plenty of batter for 1-2 large onions. If yours are turning mushy and your kitchen is a big ol mess, my guess is that you weren’t making sure to let excess batter drip off before coating them with breadcrumbs. Sounds like in the end though, they taste “pretty good”, so I hope you liked them at least. I’m going to update this photo with full step by step photos in the next few weeks once our garden onions are finished, so hope you check back and it will help you!

      Reply
  3. Karen Lendvay says

    March 15, 2023 at 7:04 pm

    I had a hard time coating my onions. The 1st flour dip didn’t stick at all, and the bread crumbs clumped up. The taste, however, was great! Any suggestions?!?

    Reply
    • tricia says

      March 8, 2024 at 10:31 pm

      same! was getting pretty annoyed, but yes, baked sweet onions tasted pretty good – since clearly only positives get a reply 😉

      Reply
    • Pamela Reed says

      July 13, 2024 at 9:35 pm

      Hey Karen, were your onions really dry? I just want to make sure you aren’t drying them before dipping them in flour because they wont stick that way. Regarding the clumping, make sure to let excess batter drip off before coating them with breadcrumbs. If you don’t, your bread crumb mixture is going to become clumpy and a mess very quickly.

      Reply
  4. Angela says

    December 11, 2022 at 9:23 pm

    These came out swesome!! They were so good and crunchy with a kick of spice..I will totally make these again!! Thank you

    Reply
    • Pamela Reed says

      July 13, 2024 at 9:38 pm

      Thank you Angela, so happy you liked these onion rings!

      Reply
  5. Joan says

    March 21, 2014 at 9:08 pm

    Thanks for a yum keeper recipe – baked rings much easier than the oldschool way – no more hot oil splattering with the smoke detector going beep beep beep. LOL just one question – why don’t my hands look as nice as yours do, while dipping them?

    Reply
    • Pamela says

      March 21, 2014 at 11:11 pm

      Hahaha Joan, you should see my camera…a little dirty. 😉

      Reply
  6. marcie@flavorthemoments says

    August 28, 2013 at 7:18 pm

    These look amazing, and consider them pinned!

    Reply
    • Pamela says

      August 29, 2013 at 12:28 am

      Thanks Marcie!

      Reply
  7. [email protected] says

    August 21, 2013 at 3:46 pm

    This is way too adorable!

    Reply
    • Pamela says

      August 21, 2013 at 3:57 pm

      Thanks Rika. 🙂

      Reply
  8. Irina @ wandercrush says

    August 21, 2013 at 12:06 pm

    I definitely need to try these again. The first recipe I used for baked onion rings didn’t turn out so great, and it was mostly bland and the breading only stuck in chunks. I suppose finer breadcrumbs are more ideal for this… yours look picture perfect!

    By the way, I just moved to Manhattan yesterday! You’ll have to give me some of your favourite NYC markets and restaurant/cafe recommendations 😉

    Reply
    • Pamela says

      August 21, 2013 at 3:20 pm

      Welcome to New York Irina! It’s a hot week this week.. but it will get better soon! 🙂 Let me know if you’re looking for a specific type of food and I will tell you if I have a favorite! 🙂

      Reply
  9. rebecca says

    August 21, 2013 at 12:10 am

    these look so good and love the spice mix

    Reply
    • Pamela says

      August 21, 2013 at 11:11 am

      Thanks Rebecca! I hope to make them again this week!

      Reply
  10. Sunnie@ModernGirlNutrition says

    August 20, 2013 at 6:36 pm

    Hi Pamela!
    Just wanted to say your blog is so inspiring! You take gorgeous pics 🙂
    Sunnie

    Reply
    • Pamela says

      August 20, 2013 at 11:23 pm

      Thanks so much Sunnie! 🙂

      Reply
  11. Amy @ Elephant Eats says

    August 20, 2013 at 3:42 pm

    Hahaha, I love that you make his favorite food for him with subtle strings attached 🙂 You’re such a good gf. My husband doesn’t eat certain foods and I don’t make them because of that…I think that now I should make them and he should just eat them for me in exchange for a back rub and ice cream. I’ll tell him that’s how it’s supposed to be done.

    Reply
    • Pamela says

      August 20, 2013 at 5:06 pm

      You tell him Amy! In my opinion love is when you threaten food for massages in return. 🙂

      Reply
  12. Archana @ FeedingTheFoodie says

    August 20, 2013 at 9:36 am

    I love onions but I dont like them fried – so glad these are baked and the seasoning must make them so awesome! You entire garden sounds so good – and right here in Bkyln! Im so impressed with you guys.

    Reply
    • Pamela says

      August 20, 2013 at 3:06 pm

      Thanks Archana! 🙂

      Reply
  13. Jennifer @ Not Your Momma's Cookie says

    August 20, 2013 at 9:17 am

    There isn’t much food that my husband loves that I don’t like too, so we don’t run into this problem very often 😉 We’re usually comprising on movies to watch and I’m making the same kinds of statements – you better enjoy this, you owe me, etc. 😉

    I bet we would both agree on these onion rings though – they look delish! 🙂

    Reply
    • Pamela says

      August 20, 2013 at 3:05 pm

      I hope you get to make these and enjoy together while watching a movie you both want to see! 🙂

      Reply
  14. Christin@SpicySouthernKitchen says

    August 20, 2013 at 8:57 am

    Well, onion rings are irresistible! Love the spice mixture you used for them!

    Reply
    • Pamela says

      August 20, 2013 at 3:03 pm

      Thanks Christin, I’m liking this spice mix alot!

      Reply
  15. Consuelo @ Honey & Figs says

    August 20, 2013 at 6:53 am

    Yes, I kinda hate pork but absolutely everybody in my family loves it, so I have to cook lots of pork-based dishes. which I find super disguinting because it involved manipulating raw pork and ew, I don’t like it. But they really, really love pork so…
    Wow, these onion rigs look delicious! I haven’t had them for years because all the frying onvolved and stuff, too much hassle. But a baked version…?? Now we’re talking! This recipe is amazing, I’ll try it soon 😀

    Reply
    • Pamela says

      August 20, 2013 at 3:02 pm

      The things you do for love, you’re a good person! 🙂
      Enjoy! Hope you like these rings!

      Reply
  16. Joanne says

    August 20, 2013 at 6:41 am

    I can’t really see how anyone could not like onion rings…crispy crunchy sweet delicious! Especially with those creole spices you threw on em! I’m so glad you’re coming around!

    Reply
    • Pamela says

      August 20, 2013 at 3:02 pm

      A little bit at a time! Onion rings are a great start! 😉

      Reply
  17. Jim says

    August 20, 2013 at 2:58 am

    wow crispyyyyyyyyyy

    Reply
    • Pamela says

      August 20, 2013 at 3:01 pm

      They sure are!

      Reply
  18. Melissa @ My Recent Favorite books says

    August 19, 2013 at 10:26 pm

    Great photos! These look great!

    Reply
    • Pamela says

      August 20, 2013 at 1:25 am

      Thanks Melissa!

      Reply
  19. ashley - baker by nature says

    August 19, 2013 at 9:12 pm

    It’s been waaaaaay too long since I’ve chewed my last onion ring… must fix this NOW!

    Reply
    • Pamela says

      August 19, 2013 at 9:59 pm

      Get your chew on!

      Reply
  20. Julie @ Table for Two says

    August 19, 2013 at 8:20 pm

    Oh man do these onion rings ever look good! I need to go make a batch right now!!

    Reply
    • Pamela says

      August 19, 2013 at 9:59 pm

      Enjoy Julie! 🙂

      Reply
  21. Debra says

    August 19, 2013 at 7:38 pm

    Anything is good fried! 🙂

    Reply
    • Debra says

      August 19, 2013 at 7:39 pm

      Err…. I mean baked! 🙂

      Reply
      • Pamela says

        August 19, 2013 at 9:59 pm

        Well both are good! 🙂

        Reply
  22. Miss Messy says

    August 19, 2013 at 7:38 pm

    Awesome! These look fab.. love that they’re baked 🙂 also love the little sunglasses wearing tomato!

    Reply
    • Pamela says

      August 19, 2013 at 9:57 pm

      What a cool tomato, right? Thank you! 🙂

      Reply
  23. Marie @ Little Kitchie says

    August 19, 2013 at 7:34 pm

    Well I am a total onion ring lover, so I would go crazy for these! And your little boxes couldn’t be cuter 🙂

    Reply
    • Pamela says

      August 19, 2013 at 9:56 pm

      Thanks Marie! I love those little boxes, I should have bought multiple packages!

      Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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