By Kim Campbell, The PlantPure Kitchen Cookbook
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.
- 4 slices 100% whole wheat bread, toasted
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons dried parsley
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian herb blend
- ½ teaspoon sea salt (optional)
- 1½ cups whole wheat flour
- 1 cup unsweetened plant-based milk
- 2 large red or white onions, cut into
- 1/4-inch-thick slices and separated into rings
- Preheat the oven to 425°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.
- 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 bread crumbs instead of making the crumbs from toast. Or, for gluten-free onion rings, replace the bread crumbs with crushed Rice Chex cereal.