Breaded Onion Rings
This recipe was inspired by the canned onion strings on top of a traditional green bean casserole. The canned onions are greasy, salty, and highly processed, and I knew there had to be a delicious alternative. These onion rings are it! In fact, the first time I threw them together, my family ate them all before they even made it to the top of the casserole. I was so excited about the idea of onion rings for casseroles, snacks, and side dishes that I decided to include this recipe in the cookbook.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Process the toasted bread slices in a food processor until fine crumbs form. Add the nutritional yeast, parsley, garlic powder, onion powder, Italian herb blend, and sea salt (if using).
- Transfer the crumb mixture to a shallow dish. Put the flour in another shallow dish, and the milk in a third shallow dish.
- Completely coat the onion rings with flour, then dip them in the milk, and finally coat them in the bread crumbs. You can do several onions rings at once.
- Place the breaded onion rings on the prepared baking sheet and bake for 15 to 25 minutes, until golden brown and crispy. Serve warm.
- You can save time by starting with 3 cups whole wheat breadcrumbs instead of making the crumbs from toast. Or, for gluten-free onion rings, replace the breadcrumbs with crushed Rice Chex cereal.