4 lg. onions, cut into rings
1 1/2 c. fine dry bread crumbs (whole wheat, if possible)
1/2 to 3/4 tsp. poultry seasoning
1 egg

Slice the onions about 1/4 inch thick, separate them into rings and soak in a small bowl of cold, salted water for about 30 minutes; then drain and dry them on paper towels.

Combine the bread crumbs and poultry seasoning in a dish. In a second dish, mix the egg with 1 tablespoon of cold water and beat well. Dip the onion rings in the prepared crumbs, then in the egg and then again in the crumbs. Arrange them on a greased baking dish; cover with foil and bake in a hot oven (400°F) for 10 minutes. Uncover and continue baking about 20 minutes more or until they are crispy; serve immediately.

Serves 4.