Spiralized Onions With Crispy Parmesan Breadcrumbs

8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is out of the October 2019 Eating Well magazine...You may not have considered pinions as candidates for the spiralized but you should...they create beautiful ribbons that make this recipe reminiscent of fried shoestring onions..."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (58.7 g)
  • Calories 94.9
  • Total Fat - 4.7 g
  • Saturated Fat - 1 g
  • Cholesterol - 2 mg
  • Sodium - 229.5 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.6 g
  • Protein - 3.4 g
  • Calcium - 56.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg

Step 1

Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.

Step 2

Using a vegetable spiralizer, cut onion into long thin strands. Place in a large bowl and toss with oil.

Step 3

Pulse bread in a food processor into crumbs. Add to the onions along with Parmesan, pepper, 1/4 teaspoon salt and cayenne; toss to coat. Divide between the prepared pans.

Step 4

Bake, stirring once halfway through and rotating the pans from top to bottom and back to front, unit browned in spots, 25 to 30 minutes. Sprinkle with the remaining 1/4 teaspoon salt and serve hot.

Tips & Variations


No special items needed.

Related

Tis

The only change I made to this recipe was using a finely grated Parmesan (as that was what I had on hand). Although it was still grated, my parmesan was very finely grated and I think this may have made a difference to the end result! Don't get me wrong, we really liked this as a side to our meal, but it just missed the crunch ~ which I think I would have gotten with the just a normal grated cheese instead. I used a whole grain bread which did compliment this recipe so well. We really did enjoy this as a different variation to any side I serve with our meals. I also used the left over next day in a toasted sanger....and it was yummo! Next time I will use the grated cheese as I think the texture might change and the crumbing will be a little more crunchy... but we still really did enjoy this recipe!

review by:
(17 Nov 2019)