In a small bowl, combine the vinegar and 1 cup milk of your choice.
Let sit for at least 10 minutes. (This is the 'vegan buttermilk')
While that's sitting, chop off the ends of the onion and remove
the skin. Cut crosswise, creating 1/2-inch thick rings.
Pull apart the onion rings, making sure they keep their full shape
around.
Layer the rings in a shallow dish and pour the buttermilk mixture
on top. Let sit for one hour. This moistens the onions, infuses
them with tartness, and allows the flour to stick to them more
easily.
In a separate bowl, combine the flours and dried basil.
Preheat the oven to 400 degrees.
When the onions are done soaking, pick them up one by one and
cover with the flour mixture until they have a light, even coating
(making sure it doesn't get too lumpy!).
Arrange the breaded rings in a single layer on a parchment-lined
baking sheet lightly creased with cooking spray.
Lightly spray the rings with a bit more cooking spray and pop
into the oven for about 10-15 minutes, or until they have
browned slightly.
Season with a bit of salt, and serve with ketchup or eat as is.
Enjoy!
Originally Submitted
5/14/2013
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