Baked Onion Rings — or Onion Mass

Every time we go to Harvey’s we get a small order of onion rings to share. Every time we do that, we remember, too late, how few rings fit into that basket.

Harvey’s rings have changed. I remember pulling the onion out of the batter and having batter-flavoured onion, then onion-flavoured batter. Now it’s mostly batter.

My SIL baked onion rings for us once. Enter the internet and the basic rule of cooking with kids: As long as it won’t poison anyone, use up something I need for the next meal, or over-flow the fridge with leftovers, go for it.

Recipe Core:
Cut onions into rings. Dip into egg or milk. Dip into crumbs (bread, seasoning, Goldfish, Panco). Bake in single layer on greased tray at 350 for 30 minutes.

Discoveries:
It’s hard to dip rings and get the insides, unless you have thin rings. The crumbs you dip into don’t always stick. The tray is too small.

Final Process:
Onion chunks, layers mostly separated. Chunks take up less room on the tray. Pour into bowl with egg. Add a second egg. Mix with hands. (Popping the yolk feels gross.) Mix is slimy but not drippy. Dump crumbs into bowl with other ingredients. (We used Vinta Roasted Red Pepper.) Crush more crackers and pour in. Line tray with parchment paper (my fav) and dump mixture on top. It’s onion chunks coated with egg and crumbs rather than egg and crumbs with onion chunks. It’s about 1/2 inch thick rather than single layer. I expect we’ll have to pull it apart, like nachos.

Bake on lowest rack at 350, since the rest of the meal needs the second-lowest.

I’ll put the results in the comments in the next few days.

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