1 yellow onion cut into rings
1 Melba toast ground to powder; for those who are on a gluten-free diet, we recommend either crackers by Yehuda or Edward & Sons (both brands can be found at your local Whole Foods)
1 tbs skim milk (as allowed daily)
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 450 F. In a small bowl, add milk, cayenne pepper, salt, and pepper. Mix to make a batter.
Grind Melba toast in food processor until it is a powder and put aside. Place rings in batter bowl and toss to coat fully. Let sit in batter 2-3 minutes then toss again.
Dip each ring into the Melba powder by hand. Place on cookie sheet lined with non-stick aluminum foil. Cook 6-7 minutes. Flip over and continue cooking an additional 6-7 minutes. Serve immediately. Makes 1 vegetable serving. Enjoy!