Flowering Vidalia Onion

Flowering Vidalia Onion

Ginger Smith 0

"This recipe is compared to the flowering onions you get in a steak house! It is a breaded vidalia onion fried to be crispy and served with a tangy sauce. A friend of mine gave me this recipe, I have brought it to several cook outs and get great compliments every time. Enjoy!"

Ingredients 1 h 15 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and thyme in a bowl, and set aside. Whisk together the egg and milk in a separate small bowl, and set aside.
  2. "Flower" the onion by cutting 1 inch off of the top of the onion, leaving the root intact. Make slices in the onion from top to bottom, 1/2 inch apart, making sure not to cut the roots. Gently separate the pieces of the onion making it look like a blossom. Dip the onion flower into the milk mixture, making sure to moisten all of the "petals". Coat the flower with the seasoned flour, and gently shake off any excess flour. Place the onion onto a plate, and refrigerate for 45 minutes.
  3. Stir together the creamy salad dressing, horseradish, ketchup, paprika, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, oregano, and 1/4 teaspoon black pepper to make the dipping sauce for the onion.
  4. Heat the frying oil in deep-fryer to 350 degrees F (175 degrees C).
  5. Fry the onion in the hot oil until the onion is tender on the inside, and crispy golden brown on the outside, 10 to 12 minutes. Drain upside down on a paper towel-lined plate for several minutes before serving with the sauce.
Tips & Tricks
French Onion Soup Gratinee

A filling, satisfying, cheesy onion soup that really warms you up, deliciously.

Old-Fashioned Onion Rings

Make these delicious, satisfying onion rings from scratch.


  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating


Reviews 4

  1. 6 Ratings


This was a lot easier than I thought it would be and fun. I tried this one because it was on AR. This is very tasty and easy to make if you have a onion slicer (its like an apple one) you just put on onion and push down. I would recommend trying the ice bath with onion to get to bloom open more. I got mine to bloom but not quite as much as I had hoped. You want to make sure your grease is 350 and you want to fry it core down first then flip if your grease does not submerge the whole onion. DO cook for the 10 Min.. I thought mine was done at 7... but no, its not because it wont peel off to eat if not tender...We had a lot of fun making this. We only made one and I have left overs for another one. Dont skip the refrigeration part of the onion. THE DIP: Well lets just say you should put everything in the bowl excep the "horsey" and add it 1tsp at a time to your liking. I had pure horsradish and my son was making the dip, we ended up doubling everything but the horsey and it was still a little to much for us. Thank you for the recipe. Take a look at my pics and you will see the cutter I am talking about.


This recipe didn't have very much flavor to me at all. Neither the sauce NOR the breading. It turned out okay, just not comparable at all to what you get in restuarants. I had to add lots of spices, hot sauce, etc to get it to taste good.


Wonderful! I did need more oil to fry the onion in than the recipe called for, but I may have just had a really big onion. It looked lovely. I left the room to get my camera, came back and the guys had eaten half of it. So, sorry, I can't post a picture. I will definitely make again. Thanks so much for the recipe!