Onion Blossoms Recipes

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

ALMOST-FAMOUS BLOOMIN' ONION

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

BAKED ONION BLOSSOM

Steps:

• 1. Heat oven to 425 degrees.
• 2. Peel skin from onion and cut off top 1/4 inch. Leave root end on to hold onion together. Cut through the onion from the top down to the bottom, stopping 1/2 to 1/4 inch short of bottom.(leave bottom intact), forming 16 wedges.
• 3. Place on a 12 inch square sheet of foil. Fold up foil around the onion and place in an oven safe baking dish or pie plate. Bake for 20 minutes.
• 4. Meanwhile combine the butter and mustard in a small bowl and mix well.
• 5. Remove the onion from the oven and open the foil. Fold it down to make a 1 inch high rim around the onion; crimp edges to seal. With a pastry brush, coat the onion with the butter mixture, then sprinkle liberally with bread crumbs and paprika.
• 6. Return onion to the oven and bake an additional 15 to 20 minutes, or until crispy tender. Pour the ranch dressing into a small bowl. Place the cooked onion on a serving plate and set the dressing bowl in the center or alongside.
• 7. TIP: Any favorite dressing that goes well with onions can be used for dipping sauce.

AIR FRYER BLOOMIN' ONION RECIPE

Steps:

• Cut the top off of the onion (pointed end) to create a flat surface.
• With root side up (the hairy looking circle), cut "flower petals" just below the root. Cut the onion into 4 wedges first, then cut each wedge in half. Repeat until wedges are about 1/4 inch thick. You should end up with "petals" all around the onion.
• When you turn the onion over, it will look like a flower "bloom". Gently separate the layers.
• Mix flour with Cajun seasoning in a medium-sized bowl. Mix eggs and buttermilk in a separate medium-sized bowl. Then pour Panko bread crumbs in a third bowl.
• Dredge the onion in flour and shake off the excess. Dip into the egg mixture, coating evenly. Then finally dip into the Panko breadcrumbs and toss around the breadcrumbs to ensure full coating coverage.
• Put the Panko-crusted onion into the air fryer basket. Spray the entire onion with oil. Place a piece of foil over the onion, like a tent.
• Set the air fryer to 390 for 10 minutes. Remove the foil and cook for another 5-10 minutes until desired crispiness. Your cook time may vary, depending on the size of the onion.
• Mix dipping sauce ingredients together and serve with the warm blooming onion. Enjoy!

ONION BLOSSOMS

Steps:

• Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 in. from the bottom. Make additional cuts 1/8 in. from the first until there are cuts completely across top of onion. , Turn the onion a quarter turn so the slices are horizontal to you. Repeat the cuts 1/8 in. apart from each other until there is a checkerboard pattern across entire top of onion. , In a small bowl, make dip by combining the mayonnaise, sour cream, chili powder and 1-1/2 teaspoons Cajun seasoning; set aside. , In a 1-gal. plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small deep bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. , Fry in enough oil to cover onion at 375° for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonful of dip in the center of blossom and serve immediately.

AIR FRYER BLOOMIN' ONION

Steps:

• Prepare the Onion: Cut about 1/4-inch from top of onion; cut root end of onion so that it stands up on a flat surface. Remove and discard peel. Starting at top of onion, cut vertical slices at 1/2-inch intervals to within 1/4-inch of bottom of onion. Place onion in a bowl with cold water to cover, and chill at least 2 hours or up to 24 hours.
• Meanwhile, whisk together eggs, milk, and 1/2 teaspoon of the salt in a medium-size deep bowl. Whisk together flour, paprika, garlic powder, mustard, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt in a separate medium-size deep bowl. Cover and chill egg mixture until ready to use.
• Drain onion, and pat dry. Sprinkle onion with remaining 1/2 teaspoon of the salt, and wrap tightly in aluminum foil. Preheat a 6.3-quart air fryer to 350°F for 10 minutes. Place wrapped onion in air fryer basket, and cook 10 minutes. Remove from cooker, unwrap and remove foil from top and sides of onion. Let onion stand until cool enough to handle. Remove from foil, and carefully fan out petals of onion.
• Dip entire onion in egg mixture, allowing excess to drip off. Dip onion in flour mixture, making sure all petals are evenly coated. Tap off excess. Allow onion to stand 5 minutes. Dip onion again in egg mixture, allowing excess to drip off; dip again in flour mixture again, tapping off excess. Place onion in air fryer basket, and liberally coat with cooking spray. Cook at 350°F until crispy and golden brown, about 25 minutes.
• Prepare the Sauce: Stir together all ingredients. Serve onion immediately with sauce.

AIR FRYER BLOOMING ONION RECIPE

Steps:

• Start by cutting off 1/2 inch from the top of the onion, then peel the outer skin from the onion.
• Place the onion cut-side down. Starting about 1/2 inch from the root, make a downward cut all the way through to the board. Make sure your knife cuts into the middle of the onion. All your cuts should meet in the middle. DO NOT CUT THROUGH THE ROOT OR TOO CLOSE TO THE ROOT.
• Repeat to make four evenly spaced cuts around the onion.
• Make 1 additional cut between each section until you have 8 evenly spaced cuts.
• Turn the onion over and set aside for 5 minutes to allow the petals to relax.
• Prior to breading use your fingers to gently separate the outer pieces.
• Now that the onion is open it's time to bread it to get that crispy coating.
• If any of the "petals" are stuck together, gently separate them so the onion can be in "full bloom."
• Whisk the flour and spices in a large bowl. In a small deep bowl, whisk the egg, butter, and milk.
• Place the onion in a large clean bowl, cut-side up and separated.
• Sprinkle the flour mixture over the onion getting in between the layers. I used a fork to sprinkle the flour mixture, and used my fingers to separate each individual layer and sprinkle the flour between every petal.
• Dump the remaining flour over the whole onion. Let it sit for a few minutes.
• Turn the onion over and gently pat off the excess flour back into the bowl. Reserve the remaining flour. You want to make sure the flour coats the petals without leaving large clumps of flour in between the petals.
• Transfer the onion into a large bowl and pour the egg mixture over the onion and coat evenly. Pouring over the onion helps it to get in between the petals and coat the flour.
• Open each petal to make sure the egg mixture soaks every bit of flour between the petals. Let the onion sit in this mixture for a few minutes. Remove the onion from the bowl and let the excess drip off.
• Add the packet of seasoned coating mix to the leftover flour mixture. Place the wet onion into an empty bowl or onto the aluminum foil and sprinkle the reserved flour and coating mixture over it. Do not sprinkle in between those petals as it will be difficult to spray with cooking oil afterwards. However, sprinkle the flour and breading mixture over every part of the onion that is exposed to the air. I will even brush more egg mixture over drier parts of the onion to get as much mixture there as possible.
• Place the onion into the refrigerator to set while you preheat the air fryer.
• Preheat the air fryer to 300F.
• After ten minutes, remove the onion from the refrigerator and spray generously with cooking oil. This is important to help get that "deep fried" flavor and texture. Be sure to soak all the flour mixture with cooking oil that you can see. You can also check in between the petals and spray any other flour spots you see.
• Place on a piece of foil for easy removal after cooking.
• Air fry 20 minutes or until crispy and golden brown. Open and spray at least once with more cooking oil during the cooking process.
• Remove gently and serve with Blooming Onion Dipping Sauce.

OUTBACK STEAKHOUSE BLOOMIN ONION

Steps:

• Combine and mix well. Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through the bottom root end. Remove about 1" of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion.
• Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in the batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

BLOOMING ONION

Steps:

• 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.
• 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.
• 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.
• 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.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• 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.

CRISPY ONION BLOSSOM

Steps:

• For the onion: Trim the stem end of the onion by slicing off 1/2 inch. Peel off and discard any onion skin. Trim the root end of the onion to remove any hair or dirt. Put the onion on a cutting board root-end up. Leaving 1/2 inch uncut around the root end, make 4 vertical cuts evenly spaced around the onion. Continuing this action, make 3 cuts in each quadrant of the onion to create 16 "petals" evenly spaced around the onion root.
• Put the onion stem-side up in a medium bowl and sprinkle with some salt and pepper. Mix the buttermilk and hot sauce in a measuring cup and pour over top of the onion. Allow the onion to rest in the buttermilk mixture for 30 minutes.
• For the dipping sauce: Meanwhile, whisk together the mayonnaise, horseradish, mustard, lemon juice and Cajun seasoning in a small mixing bowl. Set aside. (See Cook's Note.)
• For the breading: Use a mixing bowl that is wide enough to accommodate the onion blossom, and be sure to have a plate that fits over the bowl. Whisk together the flour, cornstarch, dried parsley, Cajun seasoning and ground mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• Pour the vegetable oil into a large, heavy-bottomed stockpot. Preheat the oil to 375 degrees F over medium-high heat (the oil will drop in temperature when the onion is added, so adjust the heat as needed to maintain 360 degrees F). Line a baking sheet with paper towels.
• Remove the onion from the buttermilk mixture and allow any excess to drip off. Crack the eggs into the buttermilk mixture and whisk to combine.
• Place the onion into the seasoned flour, root-end up. Put the plate on top of the bowl to cover the opening, then invert the bowl and plate, holding them together and gently shaking to ensure that the onion is evenly coated in the seasoned flour. Invert again right-side up and remove the plate. Lift the onion out and shake to remove any excess flour.
• Place the onion into the egg mixture root-side down, being sure that it is fully submerged. Remove the onion and allow any excess liquid to drip off. Place the onion back into the seasoned flour and repeat the shaking process for a second time to ensure that all petals are evenly breaded.
• Carefully lower the breaded onion, root-side down, into oil. Fry until evenly golden brown and crispy, 5 to 6 minutes. Lift the onion out of the hot oil and place on the lined baking sheet. Sprinkle with salt and serve immediately with the dipping sauce.