There’s not much more we need to do to convince you to make these—they're onion rings, after all. And healthier, with less grease thanks to baking rather than frying. Basic as they may seem, onions are powerful, with both anti-inflammatory and anti-bacterial effects Toll-like receptors as a target of food-derived anti-inflammatory compounds. Shibata, T., Nakashima, F., Honda, K., et al. Journal of Biological Chemistry, 2014 Nov 21;289(47):32757-72. Biological effects, total phenolic content and flavonoid concentrations of fragrant yellow onion (Allium flavum L.). Curcic, M.G., Stankovic, M.S., Radojevic, I.D., et al. Medicinal Chemistry, 2012 Jan;8(1):46-51.
- 1 cup non-dairy milk
- 1 tablespoon vinegar
- 1 large onion, sliced into 1/2-inch thick rings
- Olive oil spray
- 1/2 cup corn flour
- 1/2 cup whole-wheat flour
- 1 tablespoon dried basil
- 1/2 teaspoon sea salt
- In a small bowl, combine milk and vinegar. Let sit for at least 10 minutes.
- Layer onion rings in a shallow dish and pour milk mixture over top. Let sit for 1 hour.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lightly grease with cooking spray.
- In a bowl, combine flours and basil.
- One by one, cover onion rings with flour mixture until they have a light, even coating (making sure they don't get too lumpy). Place in a single layer on prepared baking sheet. Lightly spray rings with a bit more cooking spray and bake for about 10 to 15 minutes, or until slightly browned.
- Season with salt.