Blooming Onion

Blooming Onion

60
Joanne Bruck 0

"A delicious onion sliced to bloom, then coated and deep-fried. The recipe for the dipping sauce is also included."

Ingredients 35 m {{adjustedServings}} servings 787 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 70.3 g
  • 108%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1255 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
  2. Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
  3. Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
  4. Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
  5. Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
  6. Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 60

  1. 71 Ratings

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MITCH288
1/25/2004

if you slice the onion and then soak it in ice water for about an hour it will "bloom" or open up so you can serve it like the Chilis and Outback do. The souce is great.

BAJADON
1/25/2004

This is by far the best blooming onion I have ever had. I am now using this recipe for mushrooms and zucchini as well.

Amy
1/25/2004

This is an excellent recipe. Not only does it make a great "blooming onion", but it also makes great onion rings, if you prefer them. And it makes good onion petals, too.