1 Â½ cup crushed cornflakes 2 teaspoons sugar 1 teaspoon paprika Â¼ teaspoon salt Â¼ teaspoon pepper Â¼ teaspoon garlic salt yellow onions sliced in Â½ inch rings, separated whole eggs, beaten with a fork (can use eggbeater)
In a small bowl, combine your seasoning with the cornflakes. Cornflakes should be crushed and not processed to powder (for best results measure two generous cups of flakes into a plastic bag and then gently press with a rolling pin or the sides of a can or glass jar. The two cups should yield about 1 Â½ cups crushed). Cut the onions into Â½ inch slices. Dip them into a mixture of beaten eggs and then coat the rings with the crumb mixture. Set the rings on a greased baking sheet and take them to a preheated oven thatâ€™s set at about 375 or a little higher. Bake them for 15 or 20 minutes until the onions are tender and the coating is crispy. Serve and enjoy immediately.