Ingredients:
2 Sweet Onions, Sliced {about a half-inch thick}
2-3 Egg Whites, {yolks discarded or used for another purpose}
1-1/2 cups Panko
3/4 cup All Purpose Flour
2 teaspoons Cajun Seasoning {optional}
Kosher Salt, to taste
Directions:
1. Preheat your oven to 400 degrees. Trim of the ends of two sweet onions and peel back any tough layers and discard. Slice into 1/2 inch rings and separate the rings.
2. Grab three shallow dishes; one for the flour, panko {seasonings if you're using any} and the egg whites. Dredge the onion rings first in the flour and shake off any excess. Then dip in the egg whites and toss in the panko. Place in a single layer on the rimmed sheets.
2 teaspoons Cajun Seasoning {optional}
Kosher Salt, to taste
Directions:
1. Preheat your oven to 400 degrees. Trim of the ends of two sweet onions and peel back any tough layers and discard. Slice into 1/2 inch rings and separate the rings.
2. Grab three shallow dishes; one for the flour, panko {seasonings if you're using any} and the egg whites. Dredge the onion rings first in the flour and shake off any excess. Then dip in the egg whites and toss in the panko. Place in a single layer on the rimmed sheets.
3. Bake in your preheated oven at 400 degrees for a total of twenty minutes. If you're baking two pans at the same time be sure to swap the pans on the racks at the ten minute mark (there is no need to flip the onion rings). Remove and season with a smidgen of salt before serving them with your favorite dipping condiment.
Adapted from: Simply Scratch
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