TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1-1/2 cups crushed cornflakes
  • 2 teaspoons sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic salt
  • 2 large sweet onions
  • 1/2 cup egg substitute

Nutritional Facts

4 each: 143 calories, 1g fat (0 saturated fat), 0 cholesterol, 442mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch.


  1. In a large bowl, combine the first five ingredients; set aside. Cut onions into 1/2-in. thick slices. Separate into rings, reserving the small rings for another use. In a small bowl, beat egg substitute until frothy. Dip onion rings into egg, then into crumb mixture, coating well. Place in a single layer on baking sheets that have been coated with cooking spray. Bake at 375° for 15-20 minutes or until onions are tender and coating is crispy. Yield: about 6 servings.
Originally published as Baked Onion Rings in Taste of Home February/March 1998, p17

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Buglady41 User ID: 1147583 26081
Reviewed Aug. 14, 2013

"What a disappointment. Had I read the reviews beforehand, I would not have attempted these. Corn flakes slid ight off the egg-dipped onions. Did anyone make these successfully? What's the secret ?"

tswhite User ID: 3356404 45119
Reviewed May. 7, 2013

"Dissapointed. The crumbs did not stick well. I used fine bread crumbs, because of the previous review. Tastless, boring."

edl2745 User ID: 6045902 51464
Reviewed Nov. 5, 2012

"Very disappointing. After dipping the first few, the egg mixture and coating no longer stuck to the onion. Of those that actually worked, the taste of corn flakes was overwhelming. All 5 of us thought they were not worth the time."

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