Easy Low Carb Homemade Onion Rings
Don’t you just love these three ingredient recipes? If you like onion rings, this tasty recipe will be a favorite one, for sure. One of the easiest, no fuss recipes you can have, regardless of the fact they are baked, which makes them healthier and low calorie (just 55 calories per 4 large onion rings) and wonderfully low carb. This recipe uses large “Bermuda type “ onions, but you can use red onions or Vidalia onions if preferred. No need to add any extra seasoning, unless you really want them “hotly” spiced, as the cornbread crumbs provide the perfect seasoning base.
The cornbread crumbs make fast work with little clean up needed. Onion rings keep in the fridge for a couple days. Reheat and serve the leftovers. If you want to have a good and economical low carb ketchup, there’s a recipe for it, too… to go with the low carb onion rings. Enjoy.
- 1 large white Bermuda type onion or red onion
- 1 cup Carb Counters™ Cornbread Crumbs
- 1 large or extra large egg
- For extra thick breaded version: 1/2 Cup All Purpose Low Carb Flour – Economy Size – 2 LB
Cook’s Tip: Chilling onions in fridge for a couple hours or speed chilling in freezer for 30 minutes helps prevent the onion from pulling through when “biting” into the onion ring. You’ll probably only use about 2/3 of the onion. The center portion doesn’t usually lend itself to making good onion “rings”. 2 rounded tablespoons of cornbread crumbs will coat 4 large onion rings.
Preheat oven to 400°. Place oven rack in center of oven position. In cereal size type bowl, whisk egg to blend well. Put the cornbread crumbs in a plastic bag, and using a rolling pin, roll over them or pound slightly to break up any larger pieces, if needed. A nice meal-like consistency coats better for this recipe.
Slice the onions into 1” rings for large onion rings or 2” rings for thick size extra large onion rings. Separate the onion layers and dip half of the onion layers into the egg mix to coat well. Drain and place rings into the plastic bag and shake to cover the onion rings with crumbs. Repeat with remaining half of onion rings. Place onion rings side by side onto cookie sheet.
For optional thick breaded version:
Place 1/2 cup flour into another plastic bag. Before dipping in the egg, shake half of the plain onion rings into the flour to coat well. Dip flour-coated rings into egg to coat, lift rings out of egg and into the cornbread crumbs to coat. Repeat with remaining half of onion rings and bake.
Tip: use the spaces inside the larger onion rings to place some of the smaller onion rings for baking. Repeat with dipping the remaining onion rings in the egg first and shaking the crumbs on. For extra crunchiness, spray a light layer of non stick cooking spray over the onion rings before baking.
Discard remaining cornbread crumbs.
Bake for 14-16 minutes until golden brown.Discard remaining cornbread crumbs.
Serve immediately. Leftovers may be kept in fridge for 2 days. Simply reheat at 325° for 10 minutes. They are excellent reheated. Makes 6 servings, 4 net carbs per serving.
If ketchup is the condiment of choice with your onion rings, here’s a fast and easy homemade low carb ketchup recipe