4 large onions
1 1/2 cup fine dry bread crumbs whole wheat,, if possible
1/2 poultry seasoning
1 to 3/4 (ts or tb?)
1 egg
Directions
Slice the onions about 1/4-inch thick, separate them into rings
and soak in a small bowl of cold, salted water for about 30 minutes;
then drain and dry them on paper towels.
Combine the bread crumbs and poultry seasoning in a dish. In a
second dish, mix the egg with 1 tablespoon of cold water and beat
well. Dip the onion rings in the prepared crumbs, then in the egg and
then again in the crumbs. Arrange them on a greased baking dish;
cover with foil and bake in a hot oven (400 degrees) for 10 minutes.
Uncover and continue baking about 20 minutes more or until they are
crispy; serve immediately.
Each of the four servings has 2 grams of fat and
155 calories.
Servings: 4 servings
Baked Onion Rings Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can read the history of written recipes way back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these ancient cookbooks were just basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Later on, there were two interesting cookery books published in the 1300s : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that is served today, but rather descriptions of the types of meals on the menus of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices such as basil and rosemary. The introduction of these new foods and spices led to an increase in publications on food, the majority of which still exist in academic collections. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Baked Onion Rings recipe.
