These onion rings are more delicious and infinitely healthier than the “half brick” of them you can get at Monty’s in Miami. They are the perfect summer side dish. A little sweet, a little spicy, and a lot crunchy. If you make them, they will be gobbled up immediately because you can’t eat just one!
To make these onion rings, pre-heat your oven to 450ºF. Then, put 1 1/2 cups of cornflakes and 1/2 cup of breadcrumbs into a food processor and grind them up until they are mostly uniform in size. The cornflakes help make the breading extra crispy. Transfer the crumbs to your favorite dredging dish; mine is a glass pie pan.
Next, mix together one egg, 1/2 cup of milk, 1/8 teaspoon of cayenne pepper (more or less depending on how spicy you want your onion rings to be), and some salt and pepper for seasoning.
Peel a medium onion and slice it into rings. One onion is enough for two people. If you use more than one onion, you can use the same measurements for the breadcrumbs and egg mixture above because they both make more than enough. Then, dip your onion rings into the egg mixture. Let the excess egg drip off, and then toss the onion around in the breadcrumbs until it’s fully coated.
Put the coated onion onto a baking sheet that has been lined with tinfoil and lightly drizzled with olive oil. Let the onion rings bake for approximately 14 minutes, making sure to flip them over half way through. The flipping makes sure that both sides brown nicely.
Once that time is up, your onions should be soft and sweet and the breadcrumbs should be crispy and golden brown. Good luck resisting these babies. At least you won’t feel bad if you can’t! These onion rings are definitely a must-make, enjoy!
I adapted this recipe from Martha Stewart’s Everyday Food magazine.