Lightly battered and very tasty.  I usually use them on top of a casserole, however, they’re very good served as a side or a snack as well.  Serve right away.  I notice battered onion rings are popular in South/Central America as well.  They seem to be universally loved.  Typically onions are not very low-carb, so use these in a smallish serving or better yet, on top of a casserole, is more carb-friendly. However, this is worlds better than regular battered onion rings, which would be off the table for us.  Recipe coming next post for a casserole with these onions gracing the top of the dish.  Waay nicer than the stuff you find in a can.  Have you seen that?  Not very nice at all compared to freshly made crispy onion rings.

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1 medium onion (about 6 oz (170 g)
1/3  cup Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour (75 mL)
2 tbsp grated Parmesan cheese, in can (30 mL)
1/8  tsp salt, OR to taste (0.5 mL)
1/8  tsp black pepper (0.5 mL)
2 eggs
1 tsp water (5 mL)
3 tbsp light-tasting olive oil (45 mL)

Slice onion into 1/8-inch (0.5 cm) thin rings.  On dinner plate, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.  In cereal bowl combine eggs and water; whisk together with a fork.  Heat 3 tbsp (45 mL) olive oil in regular (not nonstick skillet - as you want them crispy).  Dip onion rings in egg wash and then in bake mix and place in hot oil.  Cook on both sides until browned.  Repeat with all the onion rings.  Set aside and keep warm, uncovered in a low oven.

Yield:  3 servings
1 serving
145.7 calories
8.5 g protein
8.6 g fat
7.1 g net carbs