Onion Rings

As you may have noticed in past posts, Kay doesn't usually like onions. That is one of her top complaints. A couple months ago I made green beans in mustard sauce with crispy shallots (I plan to post this if I can ever find the dumb magazine - it has to be in this house somewhere). I had the shallots sitting on a paper draining and Kay kept eating them. I was worried we wouldn't have any left for the green beans! Later when Bill called she said, "I like onions now"!!

I told her she would have to try onion rings the next time I made them. I made them, she tried them, and she loved them. Bill and I love them too. We could seriously pig out on these. Luckily they are not the kind of thing that I have time to make a ton of so we are forced to eat only one portion each.

I've spent forever perfecting this recipe and technique. I finally figured out how to bake them but have them taste like they were fried. I don't have exact measurements since it really depends on the amount of rings you are making. Also, they are really messy but completely worth it.

Onion Rings

Onions, cut into thick rings

Bowl one - flour

Bowl two - one egg with about 2 cups milk

Bowl three - 2 cup wheat germ mixed with basil and pepper to taste

1 tablespoon vegetable oil

Heat the oven to 400 degrees.

Dip all the rings into bowl one, then bowl two, then bowl three. Place them on a paper towel on the counter.

Cover a baking sheet with the oil. Place it in the oven for 3 minutes.

Remove the pan from the oven. Immediately place the rings on the pan and return it to the oven. Bake for approximately 20 minutes. Flip the rings once about half way through.

If desired, lightly salt upon removing from the oven.

Kay: I never thought I liked onions but these really make me like onions more. I like how they are crunchy.

Dana: I do this same thing, minus the flour step, for eggplant Parmesan.