Recipe: Baked Onion Rings With Herb Dip
These guilty pleasures are actually pretty innocent.
This week’s recipe comes from Rachel Oberg, who, in a leap of faith, moved to the Berkshires from Burbank, Calif. in 2016 with her husband, Tim, and their dog, Brando. She worked at Guido’s for three years, and has since returned to school to study nutrition. Her blog, De Ma Cuisine (“Adventures in Cooking with Rachel O”) is filled with her recipes and videos. This recipe, for baked onion rings, just called out for an RI spotlight. For more photos and tips, click here.
Baked Onion Rings with Herb Dip
Yield: 2-4
For the dip:
2 C any of your favorite greens
2.5 C any combo of: yogurt/crème fraîche/mayo/sour cream/avocado
1 T Dijon
1 T olive oil
1 t lemon zest, chopped
1 t lemon juice
To taste salt
To taste pepper
1-2 cloves garlic, minced
Pinch cayenne (optional)
Handful chopped herbs like: parsley, basil, thyme, rosemary, oregano
For the onion rings:
1-2 onions, sliced
2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
2 C flour (AP or GF)
To taste salt
To taste pepper
1. Pre-heat the oven to 425°F.
2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk, then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
5. Serve with dip.
