The spiralizer isn’t just for making noodles. It’s also just a quick and easy way to prep your vegetables.
I remember growing up and watching my mother’s eyes well up with tears as she began her first slice of an onion. She’d sniffle and then the waterworks would start. Maybe she just needed a good cry?
Now, there’s a new way to slice onions: spiralize them!
Hopefully, by now, you’re really getting your money’s worth from the spiralizer.
By either using Blade A or Blade C, you can spiralize an onion and get different results. You can either “shred” the onion to get slices (that are perfect for sauteed onions) or you can get longer, curlier strands (that are perfect for frying or baking).
Let’s go over the basics of spiralizing an onion and then I’m going to give you my healthy onion “rings” recipe. Hint: they’re not rings and they’re not fried. They’re a bit different, but just as delicious – and guilt-free afterwards.
How to Spiralize an Onion
Start with a large onion.
Chop off the ends of the onion and peel off the outer layer of skin.
Load the onion onto the spiralizer.
Spiralizing a large onion yields a big bowl of onion “noodles.”
These noodles are perfect for making shoe string fried onion rings. But, of course, we don’t like to fry anything around these parts, here in the Inspiralized Kitchen.
Instead, we make baked onion “rings” that are really like shoestring onion fries with breadcrumbs, BUT they get the job done, they’re absolutely addictive and they’re easy to make – no fancy friers needed.
Place your onion “noodles” down on a baking tray, snip roughly with scissors (so they are easier to eat) and drizzle with olive oil. Massage the oil into the noodles.
Then, season with salt and pepper and top with freshly made parmesan-breadcrumbs. Massage those into the noodles as well.
Bake in the oven at 415 degrees for 15-20 minutes, depending on your crispiness preference. They’re tasty after just 15 minutes.
Don’t you want a forkful?