Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
Peel the onions and slice them into 1/4-inch thick rings. Carefully separate the rings, patting them dry with a paper towel to remove excess moisture. This helps the coating stick and become crispy.
Set up your coating stations: in one shallow bowl, mix the flour with salt, pepper, and smoked paprika. In another, beat the eggs until smooth. Prepare a third shallow dish with the panko breadcrumbs.
Take each onion ring and dip it into the seasoned flour, ensuring all sides are coated evenly. Shake off any excess flour.
Next, dip the floured onion ring into the beaten eggs, letting any excess drip off for a smooth coating.
Finally, coat the onion ring generously with panko breadcrumbs, pressing lightly to make sure the crumbs adhere well.
Place the coated onion rings on the prepared baking sheet in a single layer. Lightly spray the tops with neutral oil to help them turn golden and crispy in the oven.
Bake the onion rings for 15-20 minutes, flipping them halfway through. Keep an eye on them until they are golden brown and the coating feels crisp and crackly.
Once baked, transfer the onion rings to a wire rack to cool slightly. This helps maintain their crispness by letting excess steam escape.
Serve the baked onion rings warm, perhaps with your favorite dipping sauce. Enjoy their satisfying crunch and sweet, caramelized flavor!
