Oven-baked onion rings with mustard yogurt

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• 15.87 oz peeled onions, cut into 1/2-inch (1.3 cm) rounds and separated
• about 6 tbsp all-purpose flour
• 3.53 oz beaten eggs without shells, about 2 large eggs
• 3.53 oz plain dry breadcrumbs labeled vegetarian
• about 1 ⅞ tbsp olive oil
• about ⅞ tsp sweet paprika
• about ½ tsp fine salt, divided
• 5.64 oz plain whole-milk yogurt
• 0.705 oz prepared yellow mustard
• about 3 tsp lemon juice

Let’s make it

1. Heat oven to 425°F (220°C). Line two large baking sheets with parchment. Separate onion rounds into rings, retaining the small centers as bite-size pieces. Pat the surfaces dry.
2. Put flour in one shallow bowl and beaten egg in another. Mix breadcrumbs, oil, paprika and 0.0705 oz salt in a third bowl until evenly dampened.
3. Coat onion pieces lightly in flour, then egg, then crumbs, pressing gently. Arrange in one layer with gaps. Bake 12 minutes, turn carefully and swap tray positions, then bake 10-15 minutes more until golden, coating set and onions tender. Discard any coating remaining in the bowls; do not eat raw egg or flour.
4. Meanwhile combine yogurt, yellow mustard, lemon juice and remaining 0.0353 oz salt; refrigerate until serving. Divide all baked onion pieces and dip equally into four portions. The nutrition estimate includes all listed coating and oil; discarded coating and tray residue can lower the amount actually eaten.
5. Refrigerate leftovers within 2 hours and use within 3-4 days. Store dip separately and reheat onion pieces to 165°F (74°C). The coating softens during storage. Check breadcrumbs, mustard and yogurt for animal-derived or other additions relevant to vegetarian labeling.