These crispy, delicious shoestring onions are like the canned fried onions minus the oil, frying, preservatives, and strange chemicals. This is a great recipe to prepare with kids. Have them dunk the onions in the wet mixture and help bread them with you.
This recipe is for shoestring onions. I made this for my Green Bean Casserole and it was delicious. If you’d like to make traditional onion rings, you just need to chop the onions thicker but the dry batter and wet batter remain the same.
- 1 large onion (or 2 medium)
- ½ cup gluten-free all-purpose flour
- 2 tablespoons cornstarch
- ¾ cup plain almond milk
- 1 teaspoon apple cider vinegar
- 1 cup gluten-free bread crumbs
- 1 teaspoon sea salt
- 2 teaspoons olive oil
- Preheat the oven to 450F. Line a 12 x 18 baking sheet with parchment paper.
- Thinly slice onion into ¼-inch rings. Set aside. In one bowl, combine flour, cornstarch, milk, and vinegar and mix using a fork until well combined. Set aside. In a separate bowl, combine bread crumbs and salt. Drizzle in oil and use fingertips to mix well.
- Take onion rings and place in flour mixture, then breadcrumb mixture, and then place on baking sheet in a single layer. Make sure onions are well coated. Try to use one hand for wet batter and the other for dry batter (you may have to rinse hands several times).
- Bake for 3-4 minutes, flip, and bake for 2-3 more minutes or until a golden brown color. Serve hot.