How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Spanish Sweet Onion Rings?

You need 6 ingredients. The key ingredients include: 1 lb. (3 medium) Spanish sweet onions, 1/2 c. fine dry bread crumbs, 1 tsp. dried thyme, crushed, 3 egg whites, beaten until foamy, and more.

Is Baked Spanish Sweet Onion Rings suitable as general?

Yes, Baked Spanish Sweet Onion Rings falls under the General category and is a great choice for this type of meal.

How do I store leftover Baked Spanish Sweet Onion Rings?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spanish Sweet Onion Rings Recipe

Name: Baked Spanish Sweet Onion Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (3 medium) Spanish sweet onions; 1/2 c. fine dry bread crumbs; 1 tsp. dried thyme, crushed; 3 egg whites, beaten until foamy; 1/2 tsp. each salt and paprika; 1/8 tsp. pepper

Try this homemade Baked Spanish Sweet Onion Rings recipe the whole family will love. Made with Spanish sweet onions, bread crumbs, thyme and egg whites.…

This Baked Spanish Sweet Onion Rings relies on simple, everyday ingredients such as fine dry bread crumbs, dried thyme, crushed, each salt and paprika and pepper. It comes together quickly and makes 4 servings, at about 156 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 lb. (3 medium) Spanish sweet onions
1/2 c. fine dry bread crumbs
1 tsp. dried thyme, crushed
3 egg whites, beaten until foamy
1/2 tsp. each salt and paprika
1/8 tsp. pepper

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Quick Info

Servings
4 servings
Calories
156 kcal
Category
General

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