Baked Onion Rings

Since the Walla Walla Sweet and Vidalia onions have been in the grocery store lately, I wanted to try baked onion rings.  The grown ups in the house liked them.  The kids did not.  They are not like deep fried and have a rather interesting almost exotic flavor.  They aren't difficult to make but they are messy and a tad complicated.  We served these with ranch dressing for dipping.

Baked Onion Rings

1 large sweet onion
3/4 cup all purpose flour
2 to 3 egg whites  (I used 2 whole eggs.)
3/4 cup low-fat bread crumbs
2 tsp. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp salt

Cut the top and bottom ends off the onion and peel away the outer layers.
Cut onion into rings that are about 1/4" thick.
Soak the onion rings in a medium bowl filled with salt water for 30 minutes. (I used about 1 1/2 tsp. salt to a quart of water.)

Preheat oven to 400 degrees.
Generously grease a baking sheet with non-stick spray.
Place the flour in a small flat bowl or dish.
Place the egg whites in a second similar dish.
Finally, place the breadcrumbs and seasonings in a third dish; mix well.
Remove an onion ring from the salt water.  Dip it in the flour, then the egg white and finally the bread crumbs.
Place on baking sheet.  If the onions overlap they will stick together.
Bake for 20 minutes or until crispy.  You could turn them over half way through the baking time.