Spiralized Onions w Crispy Parmesan Breadcrumbs

Updated: Sep 12, 2020

Active: 15 minutes Total: 45 minutes

Equipment: Spiralizer


You May not have considered onions as candidates for the spiralizer, but you should. They create beautiful ribbons that makes this recipe reminiscent of fried shoestring onions. 🧅




2 large onions, about (2 lbs), peeled

2 tablespoons extra-virgin olive oil

3 slices whole-grain country bread, lightly toasted

1/4 cup grated Parmesan cheese

1/2 teaspoon ground pepper

1/2 teaspoon salt, divided

1/4 teaspoon cayenne pepper

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

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

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

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

Serves 8: 1/2 cup each

CAL 102 / FAT 5g(SAT 1g) / CHOL 2mg / CARB 13g / TOTAL SUGARS 4g(ADDED 0g) / PROTEIN 3g / FIBER 2g / SODIUM 231mg / POTASSIUM 154mg.



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