Today’s recipe is a messy, but tasty side dish to pair with many options: onion rings. I had never tried my hand at making onion rings before today, but I have to say… these came out great! Before we dive into today’s recipe, let’s take a look at the Guild Wars 2 version of onion rings…
Since I am completely inexperienced in onion ring making, I turned to the internet to guide me through this process. 😉 Unlike the Tyrian version, these onion rings were loaded with flavor. Right off the bat I knew that a few changes needed to be made to the GW2 recipe. For starters, there needed to be seasoning. The in game version calls for buttermilk, flour, and onion. And while buttermilk does have a wonderful, tangy flavor, salt, black pepper, and dried herbs really does elevate onions to the next level.
In this recipe, I decided to do a baked onion ring as opposed to fried as I’m trying to cut out fried foods from my life. Now, let’s dive into the recipe! ❤
Baked Onion Rings
- 2 large yellow onions
- 3/4 cup all purpose flour
- 4 eggs
- 2 tablespoons mayonnaise
- 1 cup Italian-style breadcrumbs
- Cooking spray
Step 1: Begin by preheating the oven to 425 degrees (F)/ 200 degrees (C).
Step 2: Slice the onions into 1/2-inch rounds. Place in a mixing bowl and submerge in water as you prepare the batter.
Step 3: In a separate mixing bowl, combine the flour, mayonnaise, and eggs. Mix into a thick batter.
Step 4: In another mixing bowl place 1 cup of Italian-style breadcrumbs. Drain the onions of their water and set the bowls up in an assembly line.
Step 5: Grease a baking sheet. Then it’s time to make your onion rings! Dip an onion ring in the batter first. Then dredge it with breadcrumbs and place it on the baking sheet. Repeat over and over in this order until all of the onion rings are done.
Step 6: Cook in the oven for 15 minutes or until just crispy. Serve with your favorite sauce and enjoy hot!
Alright my fellow gamers, I hope you all enjoyed this recipe. If you did, hit that like button and let me know. Smash that follow button if you’re new around here, and I will see you back here for the next recipe!
~Mei Mei (^_^)