Onion Rings

Onion Rings


Happy Winter! There are many festivities this time of year and we love them all. Hanukkah, Solstice, Christmas and all the winter celebrations that encourage spending time with loved ones and spreading good cheer. We all welcome the return of the light, and especially for those of us in colder climates, this is reason enough to celebrate.

Our gift to you this week is a tasty little snack to replace a classic comfort food that’s not often the healthiest. With this version of onion rings, you can make your taste buds happy without sacrificing your health. These can be baked or fried (in healthy saturated fat) for your enjoyment all year long.

For Gut and Refresh
Serves about 2 as a snack


2 large onions, peel removed, sliced ½ inch thick

approximately 1 cup almond flour

approximately 1 cup coconut flour

2 eggs

½ cup almond or coconut milk

2 teaspoons sea salt

1 teaspoon dried thyme

2 teaspoons paprika

up to 1 cup coconut oil or lard (from pastured animals)


Preheat the oven to 400F.

Slice the onions into rings (not too thin).


In a small bowl whisk together the almond milk and the eggs.

Place the almond flour in one small (shallow) bowl and the coconut flour in another.

Add the salt, thyme, and paprika to the coconut flour bowl, stir to combine.


Dust each piece of onion in the almond flour then dip into the egg mixture, followed by the coconut flour.

Continue until all the onions are coated, using more flours if needed.




For oven baked, place the onions on a lightly oiled sheet pan and cook for about 10 minutes, until lightly brown and crisp.


For fried, heat a skillet with the lard or coconut oil.

If you have a thermometer, allow the oil to get to 350F or do a test with a small onion piece to see if the oil is hot enough, which will be when the oil immediately begins to bubble once the small piece is dropped in.

Fry the breaded onions in batches until crisp and browned. Drain on paper towels and sprinkle with a bit of sea salt.

Handle with care, as the topping can slide off easily.



Recipe//Frank Giglio
Photography//Jenny Nelson