Parmesan-Crusted Onion Rings
Vesela Asenova| Recipe Creator cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Michael Carroll on SeeMeCook
Crisp baked onion rings coated in a savory, smoky Parmesan crust. Serve them as a snack or appetizer with tzatziki or ketchup for dipping.
- Time
- 38 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 220 g
- 300 g
- 14 g
- 1 g
- 1 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 135 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Line a baking sheet with parchment paper or another suitable nonstick liner.
Peel the onions. Slice them into evenly thick rounds, using a mandolin if available, then gently separate the rounds into onion rings.
Grate the Parmigiano Reggiano and spread it evenly over the lined baking sheet in a layer large enough to hold the onion rings.
Place the onion rings directly on top of the grated Parmesan, leaving a little space between rings where possible.
Brush the exposed onion rings lightly with olive oil.
Season the onion rings with garlic powder, smoked paprika, and black pepper to taste.
Bake for about 18 minutes, until the onions are tender and the Parmesan has melted and become deeply golden and crisp around the edges.
Remove the baking sheet from the oven and let the onion rings cool for a few minutes so the Parmesan crust can firm up and release more easily.
Sprinkle the onion rings with chives. Serve while crisp with tzatziki or ketchup for dipping.
Notes
Use a thin, even layer of Parmesan and allow the rings to cool briefly before lifting them from the baking sheet; this helps the crust set and remain crunchy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 384
- Protein
- 29 g
- Carbs
- 10 g
- Fat
- 26 g
- Fiber
- 1 g
Where the calories come from
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