Baked Onion Rings

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!

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!

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.

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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