Crispy Onion Rings


I have a confession to make. I’m a long-time lover of blooming onions. Actually, just one restaurant’s version of this (that they call the “onion loaf”). I was so obsessed that even though the restaurant is in Ocean City, MD (by my family’s beach house), I once had my parents drive back an onion loaf for me to our house in NJ. Yep, they drove it 4 hours back home to me (such dedicated parents! Thank you mom and dad). And despite the fact that it had turned cold and kinda soggy (gross, I know), it hit the spot.

However, that was over ten years ago. Then, earlier this year,  I tasted “raw onion bread” and was brought back to the same memories of sweet, somewhat greasy, crispy onions. Oh, it was so good. I was shocked that it could be so good. Even though I had heard of raw onion bread for several years, I had never tried it. I guess I just didn’t think it could be THAT good. But it is.

Immediately upon trying out the bread, I wanted to make it myself. So here’s my adapted version of onion rings that will satisfy even the strongest of blooming onion cravings, while also giving you a surprisingly nutritious snack/side.

Crispy Onion Rings
Adapted from RAWvolution
Makes about 4-5 cups.

  • 3 large yellow onions, sliced (ideally using a food processor or mandoline so the slices are super thin and uniform)
  • 1/2 cup flaxseeds, ground or whole
  • 1/2 cup sunflower seeds
  • 1/3 cup soy sauce OR shoyu (use shoyu for gluten-free)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice

Ground sunflower seeds and flaxseeds (if you did not have pre-ground flaxseed on hand) in a food processor until finely ground. In a large bowl, combine sliced onions with the flaxseeds, sunflower seeds, soy sauce, olive oil, and lemon juice. Toss thoroughly.

Spread out onion mixture onto dehydrator sheets and dehydrate for about 4-5 hours on high. If you don’t have a dehydrator, it is possible to use an oven. Turn the oven on at the lowest temperature possible and keep the oven door slightly ajar. Because I have not tried it with this exact recipe, I don’t know exactly how long it will take- my guess is around 2-3 hours, but watch closely to prevent the onions from burning!

Store onion rings in an airtight container for up to 2 weeks. Yum. Legitimately salivating as I look at this photo again. I may go make some more.

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