Ingredients
1 onion, sliced into 1/4-inch thick rounds
1 cup finely shredded Parmigiano Reggiano cheese
1 light drizzle of olive oil
Greek seasoning, to taste
Instructions
- Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper to keep everything crisp and easy to clean up.
- Slice the onion into even 1/4-inch rounds using a sharp knife or mandoline for perfect, uniform rings. Sprinkle a generous, even layer of Parmigiano Reggiano onto the parchment, forming small mounds spaced apart, then gently press an onion slice into the center of each one.
- Nestle the onion rings close together, but avoid overlapping, this helps them hold their shape while baking into perfect little crisps.
- Drizzle each ring lightly with olive oil for a touch of richness, and finish with a good shake of Greek seasoning to bring in that warm, herby depth.
- Bake for 15 to 20 minutes, or until the cheese turns a deep golden brown and the edges are beautifully crisp. Let them cool for 10 minutes right on the pan to firm up. Serve warm with sour cream, cilantro lime crema, French onion dip, or your favorite homemade tzatziki.
Notes
Use sweet onions if you can, they caramelize beautifully and add a mellow contrast to the salty Parmigiano Reggiano. Yellow onions work well too, or go with whatever variety you love most.
Hard cheese swaps are totally fair game. If you don’t have Parmigiano Reggiano, try Grana Padano, Asiago, or even a sharp aged cheddar. Just make sure it’s firm enough to crisp up in the oven.
Mandoline magic. If you want ultra-thin, even onion slices, a mandoline is your best friend. A sharp knife works fine too, just go slow and aim for consistent thickness.
Switch up the seasoning. Greek seasoning adds a herby punch, but you can easily use Italian seasoning, garlic herb blends, or your own custom mix. For a little heat, sprinkle on a pinch of cayenne before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Oven
- Cuisine: American
