These oven baked onion rings, just like french fries, are the perfect classic side for hamburgers or your favorite sandwich!
Onions for Rings
You can use large white or yellow onions, or my personal favorite, sweet or Vidalia onions. Sweet onions tend to have thicker, juicier layers, and are also large and fairly uniform in size, which yields bigger rings. Yellow or white onions have stronger sulfur compounds than sweet onions, and can be mellowed out by soaking them in milk. For best results, slice onion rings in uniform thicknesses so they will cook at the same rate. For this recipe, I recommend ½ inch thick slices.
Peel and trim the root and stem ends. Slice perpendicular to the two ends, and separate the rings. You can use both inner and outer rings, or separate them and use just the largest ones if you prefer, and save the smaller rings for other recipes (or use them for caramelized onions).
How to Make Onion Rings
Homemade onion rings are simple and fun to make, especially since you don’t have any oily mess from deep frying. Let the onion rings soak in milk for ½ hour to sweeten and then get started!
The Best Onion Rings Sauces
Baked onion rings taste great with onion ring sauce, ketchup or chili sauce. Or, try some of these other favorite sauces:
Honey mustard Ranch dressing Heinz 57 sauce Vinegar sauce Marinara Sauce
How to Reheat Them
Leftover baked onion rings can be refrigerated for up to three days. To keep them crisp, reheat them in the oven, not the microwave. To Reheat: Place on a parchment lined cookie sheet in a 400°F oven for 5 or so minutes to crisp up. They will taste just like when made fresh.
Best Baked Appetizers
Oven Baked Jicama Fries – delicious low carb side option Oven Baked Buffalo Cauliflower – perfect for dipping! Honey Garlic Chicken Wings – sweet, sticky and loaded with garlic The Best Cheesy Breadsticks – ready in 20 mins! Crispy Zucchini Fries– crispy, crunchy and perfectly tender inside!
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