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Double crunch baked onion rings with beer batter

Double Crunch Baked Onion Rings

Super crunchy & oven baked with no need to flip thanks to my secret trick.
Course Appetizer, Snack, Side Dish
Cuisine American
Keyword baked onion rings
Total Time 1 hour
Servings 4
Calories 288kcal
Author Lee-Ann Grace | Chef Not Required


  • 1 large brown onion approx 250 g / 9 oz
  • 1/2 cup plain/all purpose flour
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp fine salt
  • 1 1/4 cups panko breadcrumbs
  • 1/4 cup / 20 g fresh parmesan finely grated
  • 60 g salted butter melted
  • 1/2 cup light coloured beer
  • Dijon mustard & mayonnaise combined to serve (see notes)


  • Pre heat oven to 200c / 390 ff
  • Place a baking rack/cake cooling rack over a rimmed baking sheet (my secret trick for no flip!).
  • Slice onion in 1 cm / 1/3 inch rings - keeping any small centre pieces for another use (see notes).
  • Mix together flour, paprika, garlic powder & salt.
  • Place 1/4 cup of flour mixture in a medium sized bowl, add beer 1 - 2 tbsp at a time to avoid any lumps & mix until fully incorporated.
  • In another medium bowl, combine parmesan & breadcrumbs then add melted butter to crumbs, mixing well to coat entirely.
  • Take 2 - 3 onion rings at a time, and coat them in flour mixture (see notes).
  • Using a fork, transfer rings to bowl containing beer mixture, turning to coat (see notes).
  • Transfer rings back to flour mixture, turning to coat.
  • Using the fork, transfer rings back to beer mixture again, turning to coat.
  • Transfer rings to breadcrumb mixture, & using a clean fork turn gently to coat well & lightly pressing crumbs on if needed, repeat with remaining rings.
  • Place onion rings in a single layer on prepared cake rack/baking sheet.
  • Bake for 15 mins & serve immediately with Dijon mayonnaise.


I have discarded the centre pieces of onion that don't really form rings, plus also any really small rings because the "centre hole" would completely close up with crumb/batter mixture once you have breaded them.
I only deal with about 2 - 3 rings at a time (depending on their size), this is so that there is room to separate them in the flour mixture when they are wet (for the second dip), and also so they don't sit too long in the beer mixture and the flour just soaks off. I let the excess drip off before transferring from the beer mixture each time.
The reason I use a fork is because you get control with minimum disturbance of your batter/crumbs - the object is to get the entire ring coated. This way you also don't end up losing a lot of your crumb mixture because it clumped up on your fingers.
My "special trick" of placing the rings on a baking/cake rack over your baking sheet means that they crisp up and brown all over without the need to flip them - cool right?
The Dijon mayonnaise is just that, any store bought mayo of your choosing combined with Dijon mustard - in a ratio of about 2:1. You could also purchase pre made Dijonnaise - same thing just in a jar already. I like to make my own because I can choose the mayo I like (I use a sugar free one) and add as much or as little Dijon as I like.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*