These healthy baked onion rings are crispy on the outside, tender in the middle and made in the oven rather than a deep fat fryer. A seasoned flour, egg and panko coating gives them plenty of crunch, and they are ready in just 25 minutes.
We love onion rings with homemade burgers, but I don't love dealing with a pan full of hot oil when I am trying to get dinner on the table for everyone!
These oven baked onion rings are much less messy and you still get that crunchy coating that makes onion rings so good. Because they are baked rather than deep fried, they use much less oil than traditional onion rings too.
They are easy to adapt too. I use Cajun seasoning for plenty of flavour, but you can keep the seasoning mild when cooking for younger children and add extra spice to the adults' portion.
If you are looking for more baked side dishes, try our Baked Jalapeño Poppers or Baked Halloumi Fries.
Recipe update: This recipe was originally published on 9 September 2011 and was fully retested in August 2026 to check the cooking time, consistency and ingredient quantities. The original recipe still worked well, but I've expanded the instructions and tips.
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Jump to:
- Why This Recipe Works
- Recipe Overview
- Ingredients and Substitutions
- How to Make Baked Onion Rings
- How To Make Crispy Baked Onion Rings
- Cooking Onion Rings For The Family
- What To Serve With Baked Onion Rings
- Storage and Reheating
- Troubleshooting Guide
- Frequently Asked Questions
- More Onion Recipes
- Recipe
- Feedback
Why This Recipe Works
No deep frying - These onion rings are baked in the oven, so there is no pan of hot oil and much less mess.
Crispy coating - Panko breadcrumbs give these baked onion rings a really good crunch.
Quick - They take just 5 minutes to prepare and around 20 minutes in the oven.
Easy to adapt - Change the seasoning depending on what you are serving them with.
Family friendly - Keep some lightly seasoned for children and add extra Cajun seasoning to the rest.
Freezer friendly - Make extra and keep some in the freezer for another burger night.
Recipe Overview
- Method: Flour → egg → panko, then oven baked.
- Texture: Crisp and golden outside, tender onion inside.
- Cooking time: 20 minutes at 200°C/180°C fan/400°F.
- Best for: Burgers, family dinners and an easy side dish.
- Top tip: Press the panko on firmly and lightly spray with oil for the crispiest coating
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Onion - Use a large, firm onion so you get plenty of good-sized rings. A standard brown onion is easy to find in UK supermarkets, but white or sweet onions work too. Try to choose an onion that is fairly even in shape, as this makes it easier to get similar-sized rings.
- Eggs - Whisked egg forms the wet layer between the flour and breadcrumbs.
- Breadcrumbs - You can use regular breadcrumbs, but I prefer panko here because the larger crumbs give the onion rings a crunchier coating.
- Seasoning - This adds plenty of flavour without needing lots of separate spices. You could use fajita seasoning, Italian seasoning, curry powder or a simple mixture of smoked paprika and garlic powder instead.
- Plain flour - Also known as all-purpose flour in the US. This is the first coating and helps the egg stick to the onion rather than sliding straight off.
- Oil spray (optional) - The onion rings can be baked without it, but a light spray of oil helps the breadcrumb coating become more evenly golden and crisp.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Baked Onion Rings
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking tray with baking paper.
- Slice the onion: Cut the onion into thick, even slices and gently separate them into rings. Aim for roughly 1cm/½ inch thick so the onion is thick enough to stay intact but still becomes tender in the oven.
- Prepare the coating: Mix the flour and Cajun seasoning in one shallow bowl. Whisk the eggs in another and put the panko breadcrumbs in a third.
- Coat the onions: Dip each onion ring into the seasoned flour and shake off any excess. Dip it into the egg, letting the excess egg drip back into the bowl, and then press it into the panko until coated. Put the coated rings onto the lined baking tray in a single layer.
- Bake: For an extra crispy finish, lightly spray the coated rings with oil. Bake for 20 minutes, carefully turning them halfway through.
⚠️ Smaller rings can cook more quickly than the large outside rings, so check them when you turn everything over and remove any that are already golden and crisp.
How To Make Crispy Baked Onion Rings
The biggest challenge when making onion rings in the oven is getting a crisp coating that actually stays on the onion. These tips make a big difference.
Use panko breadcrumbs. Their larger, lighter texture is particularly good for oven-baked coatings.
Don't skip the flour. Onion is smooth and slightly wet, so going straight into egg and breadcrumbs makes it harder for the coating to stay in place. The flour creates the first dry layer.
Let excess egg drip off. Too much egg can make the breadcrumbs wet and clumpy rather than crisp.
Press the panko on. Don't just drop the onion into the breadcrumbs and immediately lift it out. Gently press the crumbs around the onion so you get a more complete coating.
Keep wet and dry hands. I find a breading station much easier to manage if you use one hand for the egg and another for the flour and breadcrumbs. Otherwise, after a few onion rings your fingers have acquired more breadcrumbs than the onions!
Don't overcrowd the tray. Leave some space between the onion rings so the hot air can circulate around them rather than the rings steaming against each other.
Keep the breadcrumbs dry. If you are making a larger batch, don't put all your panko into the bowl at once. Add some more halfway through if the first batch starts getting damp and clumpy.
Use a little oil spray for maximum crunch. This isn't deep frying - you only need a light coating. It helps the breadcrumbs colour and crisp more evenly.
Serve them straight away. Like most breaded foods, these are at their crispiest straight from the oven. Moisture from the onion gradually softens the coating as they sit.
Cooking Onion Rings For The Family
These are a favourite for burger night because I can have them cooking in the oven while I get everything else ready.
If you are cooking for children who aren't keen on spicy food, don't season the whole batch heavily with Cajun seasoning. You can use smoked paprika and a little garlic powder for a milder coating, or divide the flour between two bowls and make one mild and one spicy.
I would also make more than you think you need. One large onion sounds like a lot until everyone starts picking the crispy onion rings off the tray before dinner has even reached the table!
If you are doubling the recipe, use two baking trays rather than squeezing everything onto one. Giving the onion rings some space is much more important than fitting everything into the oven on a single tray.
What To Serve With Baked Onion Rings
These oven baked onion rings are made for burger night. Try them with our Mexican Burger, Greek Turkey Burger, Baked Chicken Burger, Hidden Vegetable Beef Burgers or Salmon Burgers.
For a bigger meal, add Air Fryer Potato Wedges, Baked Sweet Potato Fries, Baked Carrot Fries or a big salad.
And don't forget something for dipping. We like them with Homemade Healthier Tomato Ketchup, Healthy BBQ Sauce or Healthy Ranch Dressing.
Storage and Reheating
These are best eaten freshly cooked, when the coating is at its crispiest.
Fridge - Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer rather than the microwave if you want to bring some of the crispness back.
Freezer - You can also freeze cooked onion rings for 2-3 months. Reheat them from frozen at 180°C/350°F/Gas 4 for around 20 minutes, or until piping hot and crisp.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Why did my breadcrumbs fall off? |
Too much egg was left on the onion, the flour step was skipped, or the panko wasn't pressed on firmly enough. |
Coat in the order flour → egg → panko. Shake off excess flour, let excess egg drip away and gently press the breadcrumbs onto the onion. Turn the rings carefully during cooking. |
|
Why are my onion rings pale? |
The coating hasn't browned enough, often because the panko hasn't been lightly sprayed with oil or the tray is overcrowded. |
Make sure the oven is fully preheated, leave space between the rings and lightly spray them with oil before baking for a more even golden colour. |
|
Why are they soft rather than crispy? |
The rings may be too close together and steaming, or the breadcrumbs may have become damp while coating them. They will also soften as they sit. |
Bake in a single layer with space around each ring. Use two trays for a bigger batch, refresh the panko if it becomes damp and serve the onion rings straight from the oven. |
|
Why is the onion still raw? |
The slices may be thicker than 1cm/½ inch, or they simply need a little longer in your oven. |
Keep the slices fairly even and around 1cm/½ inch thick. Give larger rings a few extra minutes if needed, removing smaller rings that are already cooked. |
|
Why are my breadcrumbs burning? |
Smaller rings may have been left in the oven until the largest rings were cooked, or your oven may run hotter than the stated temperature. |
Check the rings when you turn them halfway through. Remove any smaller ones that are already golden and let the larger rings continue cooking. Keep a closer eye on the final few minutes if your oven runs hot. |
Frequently Asked Questions
Traditional onion rings are usually battered and deep fried. These are oven baked rather than deep friedu, so they are a lighter way to enjoy onion rings and you only need a small amount of oil spray, if any. I prefer to think of them as a healthier alternative to traditional fried onion rings rather than calling onion rings themselves a health food. They are still a breaded side dish, but baking them means you can get a crisp coating without immersing them in oil.
Yes. These onion rings are made entirely in the oven, so you don't need a deep fryer or a pan of hot oil. The flour, egg and panko coating is baked for around 20 minutes, with a light spray of oil if you want an extra golden, crispy finish.
These homemade onion rings take around 20 minutes at 200°C/180°C fan/400°F/Gas 6. Turn them after 10 minutes so both sides have a chance to crisp.The exact cooking time will depend on the thickness of the onion rings and your oven. Smaller rings may be ready a few minutes earlier.
Make sure you coat them in the correct order: flour → egg → breadcrumbs. Shake off excess flour before adding the onion to the egg and allow excess egg to drip away before putting it into the breadcrumbs. Finally, press the panko gently onto the onion rather than just dipping it.Also try not to let your bowl of breadcrumbs become too wet as you work through the batch.
Flour is important in this recipe, but I wouldn't leave out the breadcrumbs if you want the same crispy result. The flour forms the first layer and helps the egg stick to the onion. The panko breadcrumbs then create the crunchy outside coating. You can make other styles of onion ring using a flour-based batter, but that would be a different recipe and method.
Yes. I cook them together rather than trying to make every ring exactly the same size, but the smaller inside rings will usually cook more quickly. Turn everything after about 10 minutes and check the smaller rings at the same time. If they are already golden and crisp, take them off the tray and leave the larger outside rings in the oven for a few more minutes. I find it helps to put the smaller rings together at one end of the tray, so I can easily remove them without having to hunt through the whole batch.
More Onion Recipes
If you've tried these crispy baked onion rings, let us know how you got on in the comments below.
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Recipe
Healthy Baked Onion Rings
Ingredients
- 1 Onion - large; cut into approximately 1cm/½-inch slices
- 4 tablespoon of Plain flour
- 2 tablespoon of Cajun seasoning
- 2 Eggs - whisked
- 35 g (½ cup) of Panko breadcrumbs
- Spray oil - optional, for a crispier golden coating
Instructions
- Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking tray with baking paper.
- Slice the onion: Cut 1 Onion (large) into thick, even slices and gently separate them into rings.
- Prepare the coating: Mix 4 tbsp of Plain flour and 2 tbsp of Cajun seasoning in one shallow bowl. Whisk 2 Eggs in another and put 35 g of Panko breadcrumbs in a third.
- Coat the onions: Dip each onion ring into the seasoned flour and shake off any excess. Dip it into the egg, letting the excess egg drip back into the bowl, and then press it into the panko until coated. Put the coated rings onto the lined baking tray in a single layer.
- Bake: For an extra crispy finish, lightly spray the coated rings with Spray oil. Bake for 20 minutes, carefully turning them halfway through.
Recipe Video
Recipe Tips
- You can use any breadcrumbs you like, however we find that panko gets them nice and crispy.
- Change the seasoning to suit what you are serving them with. Fajita seasoning, Italian seasoning, curry powder, or a mixture of smoked paprika and garlic powder all work well.
- Ovens vary, so use 20 minutes as a guide. Check the smaller rings when you turn them after 10 minutes and remove any that are already golden and crisp.
- Add some extra flavour to these by mixing some grated Parmesan into the breadcrumbs.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Teresa says
Hi there. At what stage can they be frozen. Thank you, I plan on making these today.
Mary says
Can these be frozen and used later?
Dannii Martin says
Yes, you can put them in a freezer bag and they will keep for 2 months in the freezer.
Lynn says
I only made a small batch since I wasn't sure it would be good. Big mistake, everyone wanted more. They loved them!
Dannii says
So happy to hear that everyone enjoyed them. We always make a double batch!
Lisa Huff says
Would never have guessed these onion rings were oven-baked. So crispy!
David @ Spicedblog says
These onion rings look amazing, Dannii! It's been years since I made baked onion rings, and now I'm craving them. I'll have to make a batch soon!
klor says
So crunch and delicious. I had to double the recipe because it was that good. Thanks for sharing.
Courtney says
Lovely, and so easy to make! It's so nice to make onion rings without cleaning up the mess of deep frying after.
Cate says
These onion rings look so deliciously crispy and easy to make!! Making this today thanks for the recipe.
Andrea says
I had no idea you could bread onion rings and bake them. This is awesome!
Danielle Wolter says
What an awesome idea! I loved how great these came out - crispy and perfect!
Beth Sachs says
We love onion rings, especially with burgers! These look so light, crisp and tasty!
Jacqueline Meldrum says
Loving the onion rings, but I'm totally distracted by your gorgeous new photography board.
Betty says
I followed the directions but had trouble getting the panko mix to stick to and cover the onion. Any suggestions?
Dannii says
If the onion rings were dipped in to flour first, then egg, then the panko should stick to them. Some will fall off, but the majority should stay on. As you can see from our photos, there are some gaps in the breading.
Alice | SkinnySpatula says
Absolutely brilliant idea! I try to stay away from deep-fried stuff, but I love onion rings, so I'll give these ones a try.
Jacqueline Debono says
These oven-baked onion rings are brilliant. We had them with homemade burgers over the weekend. Will be making again for sure!