Today’s recipe came after my husband opened up our fridge and said, “It looks like there’s an onion in here that needs to get eaten before it goes bad.”
Aha! And we have our next recipe. I was on the fence about whether or not I wanted to show you what my messy, healthified version of a blooming onion turned out like, but I think that’s all part of the fun of this project:
When I was younger, I would eat anything—unless you put onions or peppers in it. If you ever asked me what kind of food I wouldn’t eat, my answer was always “everything but onions and peppers.” Onions made me cringe, and they ruined pizza and omelets. Once a cousin of mine who knew how much I hated onions gave me a piece of dehydrated onion and told me it was apple–she laughed hysterically after I ate it, but I wasn’t so amused.
The only thing remotely onion-y I ever would eat when I was younger were onion rings–except I didn’t eat them the way “normal” people do: I just pulled the onion out of the middle and ate the fried coating.
Today, I’m okay with onions but they have to be cooked until they’re nice and soft. When I decided what today’s challenge ingredient was, I knew immediately that my goal was to try a healthier onion ring recipe. The first recipe that popped in to my mind was a Hungry Girl recipe I’d known about for awhile. I always wanted to try it, but was just too lazy to actually follow through with it.
No more excuses.
The original recipe calls for Fiber One cereal, but you can use corn flakes or bread crumbs (panko or regular) if you’d like. I momentarily debated trying to find another kind of cereal to experiment with, but decided to go the traditional route because the only cereal I could find in our cupboards besides the Fiber One had frosting on it. I’m all for trying new things, but I’m not crazy!
Now, for the recipe (I ended up tripling this because I wanted to use a HUGE onion)!
1/2 cup Fiber One cereal
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/8 teaspoon onion powder
salt & black pepper to taste
Flour for dipping
2 eggs, beaten
Ketchup or mustard (for dipping)
Place the cereal and seasonings (garlic, cayenne, onion powder, salt/pepper) into a food processor and grind until it reaches a fine crumb consistency. Place the crumbs in a shallow bowl or pan for coating.
Cut your onion into rings or slices (whatever you prefer–I of course tried to make a blooming onion just for fun). Dip the onion pieces into the flour, then into the beaten eggs, making sure all of it is coated. Dredge the onion in the crumb coating until all of it is covered; try to do one segment at a time so you don’t end up with a clumpy mess (like I did, heh heh–oh, that patience thing is so difficult to master)! Place the onions onto a sprayed pan and bake at 375 degrees for about 25 minutes, or until the onions are soft (not crunchy, because that would be eww!!). 😉
Here’s my onion before (yes. I got very messy.)
The Verdict: It wasn’t pretty but it was delicious. And I think we’ll get a lot better with more practice (after all, blooming onion chefs aren’t made overnight!). The hubby gave his approval to this recipe; he had to have ketchup with his, but he loves ketchup like I love oatmeal (Mmmm–can’t wait for “oatmeal day” in this whole challenge!). I also thought they tasted great; they were quick and easy, and pretty healthy, too. Definitely a winner!
My Questions for You: What are your favorite onion recipes? If you get a chance to try this one, what do you think?
Keep in touch, and Keep it real!