ABOUT ONION RINGS
1 cup almond flour
1 teaspoon paprika
1 teaspoon dried oregano crushed
1 teaspoon coarse salt
½ teaspoon of garlic powder
2 large eggs
2 medium yellow onions, cut to a thickness of ½ inches
¼ cup extra virgin olive oil
2 chopped green onions
1 egg at room temperature
1 clove garlic
1 teaspoon Whole30-compatible Dijon mustard 1 tablespoon fresh lemon juice
1 to 1¼ cups of olive oil with a light taste
1 teaspoon cracked black pepper
Note: Cooling the coated rings for between 1 and 4 hours helps the breading to stick to the onion while baking and eating – so don’t miss this step!
LEAVE two large baking trays with a frame with baking paper.
MAKE ONION RINGS: In a large bowl, combine the almond flour, paprika, oregano, salt and garlic powder. In another large bowl, beat 2 eggs. Stir a cup of flour mixture into the eggs.
DIVIDE the onion slices into rings. Add 3 to 4 onion rings at a time to the egg mixture and turn to coat. Use your hands or a slotted spoon to transfer the onion to the flour mixture; turn into a coat.
TRANSFER the onions into the baking trays in one layer. Refrigerate for at least 1 hour or up to 4 hours.
MAKE AIOLI: In a blender, combine the green onions, egg, garlic, mustard and lemon juice. Coverage and pulse to combine. With the blender running, slowly add the light olive oil until creamy. Add the pepper and pulse to combine. Transfer to a serving bowl; cover and cool until ready to serve.
Preheat the oven to 450 ° F. Drizzle the onion rings with extra virgin olive oil. Bake until the onion is soft and the coating is golden and crispy, about 20 minutes. Transfer to a serving dish and serve with aioles.