Baked Vegan Beer-Battered Onion Rings

Baked Vegan Onion Rings | The Graceful Kitchen

Yes, you heard right. Baked. Vegan. Onion rings. BEER-BATTERED.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

And they seriously do not fall short of the real thing – unless you count NOT being a huge greasy mess “falling short”.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

It has all the good things of the deep fried version, without any of the bad!

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

And by the bad I don’t just mean all the nasty health “benefits” that deep fried onion rings bring with them… I’m talking about the sloppy feeling you get after the first few bites. It’s no longer fun. You don’t feel awesome anymore. You just feel like a fat-ass, long before any of the fat and cholesterol ever had a chance to actually make you into one.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

These don’t give you that feeling! Think of it as a free pass to drink whatever you want with the promise of no hangover the next day. My gift to you.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Maybe I am so excited about this because I had serious doubts it would come close to satisfying me… But it was SO good – spiced and crunchy on the outside, sweet and succulent on the inside – just the way it should be.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Mr. Graceful was shocked as well – “You… You made healthy junk food!” – he exclaimed as best he could while still stuffing his face with more rings. Try it for yourself!

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Your Turn:
What kind of junk food do you love that you think has no chance of ever getting a respectable healthy version?

Baked Vegan Beer-Battered Onion Rings:

Adapted from the awesome Post-Punk Kitchen

Serves: Makes about 35 rings

Estimated Time: 15 minute prep + 25 minute bake PER BATCH (depends on oven size)

Kosher Classification: Neutral

Music That Compliments This Dish: Artctic Monkeys – Do I Wanna Know

Ingredients:

2 large sweet onions

For Batter:
1/2 cup whole wheat flour
2 Tbs. cornstarch
1 tsp dijon mustard
1/2 cup milk of choice
1/2 cup beer

For Coating:
2 cups panko crumbs
1 tsp coarse sea salt
2 tsp granulated garlic
2 tsp paprika
2 Tbs olive oil

onions_babyBaked Vegan Onion Rings | The Graceful KitchenBaked Vegan Onion Rings | The Graceful Kitchen

Method:

Preheat your oven to 220 degrees Celsius, which are 430 degrees Fahrenheit, and line your biggest baking sheet with parchment paper.

Like any super-easy recipe that produces near-magic results, there is a secret ingredient involved… Can you guess what it is? (Of course you can, you read the ingredients list…)

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Panko! These crunchy little crumbs just don’t lose their oomph as easily as mortal breadcrumbs, and I am really excited about trying new things with them.

Start by making the batter. In a mixing bowl, sift or whisk together the flour and the cornstarch, and then add only the milk. Mix until it is completely lump-free.

Baked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Add the mustard and the beer, and mix again until the batter is as uniform as possible.

Baked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Set aside, and get going on the coating. In another bowl, mix the panko with the spices.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Drizzle the olive oil on top of the panko, and toss it between your (clean) fingers until it has evenly spread through. This will also help the spices mix better, so don’t worry if in the last step it seemed like they weren’t mixing too well.

Baked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Next, take your onions and chop ‘em into rings. First, chop off the end so you can peel the papery skin off.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Then chop into 1/2 inch thick rings. Gently seperate the rings into a large bowl. You will probably not use the very tiny ones.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Have your onion bowl, your batter bowl, your coating bowl, and the baking sheet all lined up in that order.

A few tips before we start:
One: Use one hand for the batter, and the other for the coating! Or you will end up with a huge lump of wet crumbs on both hands. This one is hugely important.
Two: You will run out of one of the bowls before the others. That’s life.
Three: It’s better to divide the coating crumbs in half, and when the first half inevitably dwindles down to moist chunks of crumbs and batter, switch is with the second half. It helps if the bowl for the coating is a bit on the wide, flat side – the better to dredge your onion in.

Okay, we are ready!

Start by dipping a ring into the batter until it is completely coated, then shaking off the excess.

Baked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Next, grab a small handful of coating crumbs in one hand, and gently place the ring in the coating bowl with the other.

Baked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful KitchenSprinkle the crumbs you have in your hand on the onion. Then grab more from the sides  (this is why you used a wide bowl!) and toss them on the onion. When that side of the ring it completely coated, turn it over and do the other side. If the ring is large enough, you can coat the inside of the ring by putting your finger through it and gently but quickly making circular motions.

Baked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful KitchenBaked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

This all sounds very complicated but after a few rings you will not only get exactly what I’m saying, but probably also develop your own strategy.

Then place the current ring on the baking sheet, and repeat with the next ring.

Wait, you didn’t think a recipe like this could end without some OCD thoughts and a computer-science-related rant, did you?

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Here’s the thing: Each batch of onions bakes for about 25 minutes – so naturally, you would want to minimize the number of batches (especially in the summer). The catch is that for this recipe’s magic to work, the onions absolutely must be in a single layer, preferably with the least amount of contact between them.

Do you see where I’m going with this?

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

We need to find a way to pack as many onion rings as possible into a single batch. The solution I like to use is a combination of human intelligence and a “best-fit” attitude to allocating space for stuff.

You as a human have the magical ability to look at all of the onions in your bowl and decide which ring to pick up next, at pretty much no cost (it’s not difficult or time consuming for you). So take the biggest ones first, and fill the baking sheet with that for starters. After you run out of space doing that, look for the next largest rings that will fit inside the ones that are already on the sheet. Repeat until you run out of space. (You can also stick some really small ones in between other rings). More about those type of problems here.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Okay, rant over. Promise.

Place onions in the hot oven and bake for 25 minutes or until rings start to brown ever so slightly. If you were skilled enough (or your oven is big enough) to have only one batch, good for you! But if you’re like the rest of us, use this time that the rings are baking to make the next batch.

Let cool for a few minutes, then serve immediately.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

Confession: I have no idea how long these keep for, because they always mysteriously disappear…

In-A-Nutshell:

  1. Preheat oven to 220 Celsius (430 Fahrenheit). Line your widest baking sheet with parchment paper.
  2. Sift together 1/2 cup whole wheat flour and  2 Tbs. cornstarch. Add 1/2 milk of choice and mix until uniform.
  3. Add 1 tsp Dijon mustard and 1/2 cup beer and mix until uniform and no lumps are visible. Set aside.
  4. In a separate bowl, toss 2 cups panko with 1 tsp coarse sea salt, 2 tsp granulated garlic, and 2 tsp paprika.
  5. Drizzle 2 Tbs. olive oil on panko and toss with fingers until evenly spread through.
  6. Cut 2 large sweet onions into rings about 1/2 inch thick.
  7. Take a ring. Dredge it in the batter, then the coating. Lay it on the parchment paper.
  8. Repeat for all rings, using best-fit algorithm to optimize the number of rings in a batch. Bake for 25 minutes or until golden brown.

Baked Vegan Beer-Battered Onion Rings | The Graceful Kitchen

40 thoughts on “Baked Vegan Beer-Battered Onion Rings

  1. !שאני אעשה לייק לבצל? כנראה שזה באמת משוה מיוחד! ☺ תמונות נהדרות

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    • I know, right? Unfortunately, many actions (even simple ones, such as applying heat) can vastly change our food – its volume, chemical makeup, etc. This is why summing up the nutritional facts on all of the ingredients (which is what most nutritional data apps and widgets do) can yield inaccurate results, which is why you won’t find them here.

    • Thank you! Panko are a type of breadcrumbs used to coat and (usually) fry foods. They are slightly chunkier than regular breadcrumbs and since they are less absorbent, they tend to stay crispier. I don’t know what it is called where you live, but I sure hope you find them! I would think your best bet is to look around the aisles where they sell stuff for sushi.

  5. These look great and I love your photography. You may, however, want to at least give a small shout out to The Post Punk Kitchen, which is where this recipe is (clearly) adapted from. Im not affiliated with them or anything, but I have made nearly these same vegan onion rings from Isa’s site many a time. Im sure the addition of beer and mustard is delish, and I can’t wait to try it out. Also, Isa has nutrition information for these on her site under the recipe “OMG Oven Baked Onion Rings” from October, 2010. http://www.theppk.com/2010/10/omg-oven-baked-onion-rings/

    • Hi Talia, thanks for your comment. I don’t know how I let that slip! I love the PPK – the recipes there are so practical and useful, and the writing is straight and to-the-point (the cookie dough in my cookie-dough ice cream recipe is adapted from there as well). Fixed!

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  7. Hey, these look delicious! But I was wondering if there was something I could use instead of beer? I’m not old enough to buy it haha:)

    • You can use another 1/2 cup of whatever milk you are using, and add 1 tablespoon of lemon juice for the acidity. Or, you could partner up with a parent or older friend who can get the ingredients – making onion-rings is definitely one way of using alcohol responsibly ;) Have fun!

  8. What type of milk did you end up using? Thinking of using almond milk because it’s what I prefer.
    This looks amazing. I can’t wait to try it!

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    • This will highly depend on the brand of panko and the type of milk you use. To get a rough estimate, you can add up the calories from all the ingredients you will use – but as I mentioned before, this estimate is far too rough for me to comfortably publish as accurate and definite on my blog.

      • These are by far the best onion rings I have ever had, I MIGHT have made them 3 times this week (don’t judge!). My husband is going through this phases were everything has to have Sriracha on it, and not just have Sriracha but be drenched in it, so I experimented the second time and added tons of the stuff to the batter and I cannot get over how good it was! It didn’t make the rings too spicy, but just added a subtle little kick.

      • I’m so happy you enjoyed them so much! Who am I to judge? You have no idea how many times I made and ate these – sometimes all by myself (all in the name of science!)

        Adding that spicy Sriracha kick sounds absolutely amazing – I will try that next time.

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