We love these Baked Parmesan Gluten-Free Onion Rings! They’re crispy (thanks to a secret ingredient), garlicky and delicious! Great plain, dipped in melted butter or dunked in marinara!
Without question, this is the most tested recipe on Cooking with Mamma C. I stopped counting after nine versions.
You see, I had a vision for baked, gluten-free onion rings using seasoned Parmesan as the “breading.” And I wanted them in time for the Super Bowl. And I wasn’t giving up until I got it right.
“Must.Have.Baked.Onion.Rings for the Super Bowl,” I told myself over and over, like the robot from Lost in Space. (Whoa! I’m old!)
So, I kept going, sometimes baking just one or two rings at a time to test my latest theory of how to get the coating to adhere, how to make the onion rings crispy, how to prevent the Parmesan from burning on the bottom…and how to incorporate melted butter. I wanted to model these after our beloved Parmesan Chicken Drumsticks with Garlic Butter, Lemon Parmesan Cod with Garlic Butter and Baked Parmesan Shrimp with Garlic Butter.
I savored every taste test — even the “fails” were delicious. My hubby was there for the first stretch, as he happened to come home early one day, just as I was firing up the oven. (It must have been his taste-testing radar alerting him.)
“Did somebody say, ‘ONION RINGS??!!'” He was more than willing to fulfill his food-blogger-spousal duties. And, apparently, I was a little too enthusiastic about all the sampling that day. (Scroll down two paragraphs if you don’t want to get grossed out.) The next morning, during cycling class, where I usually log in 17-19 miles but once did 20…last chance to bail…I used my clean towel to wipe the sweat off my face…and the towel reeked of onions!
THE SMELL OF ONIONS WAS SEEPING THROUGH MY PORES. How embarrassing! (To the guy next to me in class: I’m so sorry!) #foodbloggerproblems
I really took one for the team. OK, I guess my classmate suffered the most.
After all that, here’s what I came up with to make these baked Parmesan gluten-free onion rings work:
- Corn starch (my secret ingredient) makes them crispy
- Frothy egg whites help the coating to adhere
- A mesh cooling rack placed on the baking sheet and topped with the rings allows the air to circulate and prevents burning
- Melted butter is best incorporated as a dipping sauce (my favorite way to enjoy these!) or use marinara
That’s all, folks. You’ve got to try these!
Must.Have.Baked.Onion.Rings for the Super Bowl. Just don’t go to the gym the next morning.
“Danger, Will Robinson! Danger!”
(Recipe Source: Cooking with Mamma C)