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Crispy Onion Rings and Grilled Flank Steak Recipe

I didn’t know how I felt about onion rings—until I made these. Now I do, and you should know, too.

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I used to strongly dislike onions. Looking back, I was missing out: onions are one of the best flavor enhancers. My husband went through a phase of eating caramelized onions every day for weeks, and that convinced me to give them another chance. Ever since, onions have become the ingredient that lifts everything else.

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I’ve learned to use onions properly—so don’t lecture me about cooking other vegetables. For me, onions aren’t just a vegetable to eat for vitamins; they’re a flavor tool. They exist to make dishes taste better.

One weekend I decided to make onion rings. That weekend also involved baking cupcakes for breakfast, avoiding chores, and indulging in trashy magazines and TV marathons. On one of those marathons, Ina Garten made fried cornmeal onion rings and a juicy filet with a rich blue cheese sauce. We couldn’t stop thinking about it.

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I wanted crunchy onion rings without the sogginess that sometimes comes from frying, so I baked them. The result: super crispy, sweet, and wonderfully crunchy rings that keep their texture—no soggy aftermath. They turned out to be one of my favorite things.

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Healthy, Crunchy Onion Rings [& Grilled Flank Steak.]

Yield: 2 to 4
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Ingredients

Healthy Crunchy Onion Rings

  • 2 large Vidalia onions
  • 1 quart buttermilk
  • 4 egg whites
  • 1 cup medium-ground cornmeal
  • 1 cup panko bread crumbs
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

Grilled Flank Steak

  • 1 pound flank steak (about 1 inch thick)
  • 1/3 cup soy sauce
  • 3 tablespoons olive oil
  • 1/4 cup sherry
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 1/4 teaspoon ground ginger

Instructions

Healthy Crunchy Onion Rings

  • 12–24 hours ahead, slice onions into 1/2-inch rings. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, place in a baking dish, and pour buttermilk over the rings. Let soak 12–24 hours.
  • When ready, preheat oven to 450°F (230°C). Whisk egg whites in a small bowl. In a large bowl combine cornmeal, flour, and panko with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon smoked paprika. Line a baking sheet with foil and place a wire rack on top; spray the rack lightly with nonstick spray.
  • Remove rings from buttermilk, dip in egg whites, then press into the breadcrumb mixture to coat. If the crumbs don’t stick, dip again in egg whites and try again. Arrange rings on the wire rack, spritz with olive oil or nonstick spray, and bake 15 minutes. Flip gently with tongs, spritz again, and bake 10 more minutes until golden and crisp.

Grilled Flank Steak

  • 12–24 hours before grilling, whisk together olive oil, sherry, soy sauce, ground ginger, minced garlic, and brown sugar. Place the steak in the marinade, flipping a few times to coat. Marinate 12–24 hours, turning occasionally.
  • When ready, preheat a grill or grill pan. Grill the steak about 6 minutes per side for medium–medium-well, then remove and let rest 10 minutes. Slice against the grain and serve with the onion rings.
Course: Main Course
Cuisine: American

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I also made the grilled flank steak. It was simple, flavorful, and a great pairing for the crunchy onion rings—definitely worth trying.