I just can’t resist those crispy, deep-fat fried diner-style onion rings, but since I don’t fry anything at home, here is a baked version that’s much better for you! The recipe makes about 24 rings, which should serve 4 people, unless you’re like me, and then you’re going to want at least 10 for yourself.
2 large sweet onions
1 ½ cups bread crumbs
1 tablespoon olive oil
½ teaspoon salt
1 cup non-dairy milk
½ cup + 2 Tablespoons all-purpose flour
vegan buttermilk (whisk together 1 cup cold non-dairy milk + 1 teaspoon apple cider vinegar)
2 Tablespoons cornstarch
Preheat oven to 450 and line 2 baking sheets with foil or parchment paper, sprayed lightly with non-stick spray.
Cut the onions relatively thick into approximately ¾” slices. Place the large and medium-large sized rings into a bowl and save the rest of the onion for something else. In a second bowl, mix the flour and cornstarch. Add the apple cider vinegar to the milk in a measuring cup and mix well, then pour into the flour mixture and stir until everything is mixed up well. In a third bowl, mix the bread crumbs and salt. Pour in the olive oil and mix with your fingers until everything is incorporated together.
Dip each onion ring into the milk mixture first, shaking off excess, and then toss it into the bread crumb bowl. You can use your fingers to cover the ring in the bread crumbs, but I found it works easiest just to plop the onion ring right in and then pick up the bowl and shake it around until the onion ring is evenly coated. Place each ring on the baking sheet and repeat until you’ve coated all of your onion rings. Lightly spray everything down with cooking spray (well not everything, just the onion rings!).
Bake 7 minutes, then flip the rings over and bake another 7 minutes. Serve with ketchup or vegan ranch (because you were so healthy for not frying these) for dipping.