Baked Sweet Onion Rings
The Walla Walla Sweet Onion
In the late 1800’s, a French soldier named Peter Pieri traveled to the Walla Walla Valley area of the Pacific Northwest with an Italian sweet onion seed. Impressed by the onion’s winter hardiness, Pieri continued harvesting the variety and shared it with other farmers in the region. The sweet onion developed over several generations through the process of selecting only the largest, sweetest and roundest yields. Today, the Walla Walla Sweet Onion is designated under federal law as a protected agricultural crop and is the official vegetable of Washington State.
Baked Sweet Onion Rings
With a lower sulfur factor, organic Walla Walla sweet onions from Full Circle are less pungent, making them perfect for salads, relishes and garnishes. But when I was looking for a way to make my onions the main course, this onion rings recipe jumped right off the page at me. Crispy and crunchy without the deep-fried guilt, organic Walla Walla sweet onions really shine in this baked sweet onion rings appetizer.
I bet it’s not quite what Peter Pieri had in mind all those years ago, but I’m sure he would approve.
- 2 cups all-purpose flour
- 2 Tsp smoked paprika
- 4 Tsp kosher salt
- 2 cups organic buttermilk
- 4 pasture-raised eggs
- 3 cups organic panko breadcrumbs
- 4 Tbsp organic olive oil
- 2 large organic Walla Walla sweet onions, sliced 1/4-to-1/2-inch thick
- Preheat the oven to 450 degrees F.
- Cover two baking sheets with parchment paper, cut to fit, and set aside.
- In a small bowl, combine the flour, paprika and 2 teaspoons of salt.
- In a separate medium bowl, whisk together the buttermilk and eggs; add half of the flour mixture to the buttermilk and beat until smooth.
- In a third bowl, combine the panko, olive oil and remaining 2 teaspoons of salt.
- Dredge each onion ring in the flour mixture, just enough to coat, and then drop into the buttermilk. Remove and let drain momentarily to remove the excess batter, then dredge in the panko mixture.
- Arrange breaded rings on the prepared baking sheets in a single layer, placing smaller rings inside bigger rings if necessary.
- Place in the oven and cook until the rings start to brown, or about 7 to 10 minutes.
- Remove from oven and flip each onion ring to ensure even crisping.
- Place back into oven and cook until golden brown, or another 7 to 10 minutes.
- Serve immediately with your favorite dip.
Recipe adapted from Food Network.