Thursday, January 28, 2010
Baked Onion Rings
My husband and I picked up some natural casing hot dogs from a local farm at the farmer's market last weekend. Looking for a side to go with them, I remembered watching an episode of Everyday Food a week or two ago on Create, and thought these Baked Onion Rings were the perfect side.
I made a couple small changes to Martha Stewart's recipe-I used canola oil instead of olive oil and reduced the cooking time to 10 to 12 minutes. The smoke point of olive oil is 375 degrees F (canola ranges from 464 to 475 degrees F, depending on the type) so if you use olive oil in a 450 degree F oven, you will fill the oven with smoke. My onion rings would have been burnt to a crisp after 16 minutes, but I suspect my onion runs a bit hot. Just keep an eye on your
I chose the baked onion rings over deep-fried onion rings for a couple of reasons. One, these are obviously healthier. Two, I didn't want to use cups of oil in my Fry Daddy because I probably wouldn't get around to deep-frying anything else, especially that could go in the oil after onions, before the oil went rancid.
Baked Onion Rings
adapted from Everyday Food
1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk (I used Saco powdered buttermilk, reconstituted)
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons canola or vegetable oil
1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.