A few days ago, I was at a friend's going away party at a English pub in town. And I was dieting, which is pretty much the worst thing to be doing when you're surrounded by scotch eggs, fish and chips, and 'British nachos'. One of my friends ordered a sandwich that came with the most incredible stack of onion rings, and I've wanted onion rings ever since. Fortunately for me, I've found a recipe that makes low-fat and diet-friendly onion rings out of big and beautiful Vidalia onions. Get ready to cry, everybody. And not just from the onion cutting, but from the guilt-free bliss of eating onion rings that won't put a dent in your diet. ------------------------------------------------- OMG Oven-Baked Onion Rings 2 Vidalia onions (about a pound), or other sweet onion such as Walla Walla 1/2 cup plus 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1 cup cold almond milk 1 teaspoon apple cider vinegar 1 cup whole wheat bread crumbs 1 teaspoon kosher salt 2 teaspoons olive oil 1. Slice the onion into 3/4-inch-thick rings. Seperate the rings and place in a bowl. (Cover with a kitchen towel or something, to keep the onioniness out of your eyes!) 2. Preheat the oven to 450F. Line a rimmed 12 by 18-inch baking sheet with parchment paper, spray with cooking spray, and set aside. 3. Now you'll need two bowls for the batter and breading. If you've got large, wide cereal bowls, those'll do the trick. Into one bowl, dump the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside. 4. In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well. 5. Get a conveyor belt going. From left to right, arrange the onions, the flour mixture, the bread-crumb mixture, and lastly the baking sheet. Dip each onion slice into the flour, letting the excess drip off. Transfer to the bread-crumbs bowl and use the other hand to sprinkle a handful of bread crumbs over the onion, to coat completely. This may take a bit of practice. 6. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter. 7. Spray the rings lightly with nonstick cooking spray and bake for 8 minutes. Flip, and bake for another 6 minutes. The rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible. With ketchup, if you must.