Blooming Onion
User Reviews
5
Blooming Onion
Description
The recipe starts by cutting a large sweet onion into numerous thin sections to create the appearance of a bloom or flower. The onion is coated thoroughly in a seasoned flour mixture containing paprika, cayenne, cumin, thyme, and oregano, which adds a balanced spicy and herbal flavor to the crisp crust.
After dipping in egg and milk wash, the onion is fried in oil with a high smoke point—such as canola, vegetable, or peanut oil—maintained at the correct temperature using a thermometer to ensure even cooking and desired crispness without burning.
The frying process creates a crunchy breading that contrasts with the sweet and tender onion inside. The dish is served with a tangy, creamy sauce made of mayonnaise, sour cream, ketchup, horseradish, and various seasonings, enhancing the taste with a bit of heat and acidity.
For best enjoyment, the blooming onion should be served soon after frying to preserve the crunchy texture. It is generally prepared one at a time to keep frying temperature steady and prevent overcrowding the pot.
Ingredients
Blooming Onion
- 1 sweet onion large
- 2 ½ c. all-purpose flour
- 1 Tbsp paprika
- 1 tsp cayenne pepper
- ½ tsp cumin ground
- ½ tsp thyme dried
- ½ tsp oregano dried
- 2 egg large
- 1 c. milk
- salt to taste
- black pepper to taste
- cooking oil for frying
Blooming Onion Sauce
- ¼ c. mayonnaise
- ¼ c. sour cream
- 2 tsp ketchup
- 1 Tbsp horseradish
- ¼ tsp paprika
- ¼ tsp salt
- ⅛ tsp garlic powder
- ⅛ tsp oregano dried
- black pepper to taste
- cayenne pepper to taste
Instructions
Blooming Onion Sauce
- In a small bowl whisk together the sauce ingredients, cover and place into the refrigerator while you prepare the onion.
How to Cut the Onion
- Slice the onion to make it bloom. 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. Repeat to make four evenly spaced cuts around the onion.
- Make 3 additional cuts between each section until you have 16 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.
How to Make the Blooming Onion
- Whisk the flour, paprika, cayenne, cumin, thyme and oregano in a large bowl. In a medium deep bowl, whisk the eggs, milk, and 1 cup water.
- Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Using a large spoon to coat the onion with the flour mixture, especially between the onion petals. Turn the onion over and pat off the excess flour. Reserve the bowl of flour.
- Transfer the onion into the egg mixture and coat evenly. Remove and let the excess drip off, then transfer back into the reserved flour mixture and repeat the flouring process.
- Place the onion into the refrigerator while you heat the oil.
- Using a large deep pot heat your cooking oil to 400 degrees, use a thermometer for best results. Remove the onion from the refrigerator and shake any excess flour from the onion. Using a wire skimmer lower the onion into the oil, cut-side down. Adjust your heat to maintain the oil temperature at 350 degrees.
- Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes.
- Remove onion using your wire skimmer and drain on a rack placed over paper towels.
- Season with salt and pepper, serve with the dip.
Notes
- Use a large sweet onion rather than red onion for best flavor and texture.
- Choose an oil with a high smoke point like canola, vegetable, or peanut oil for frying.
- Use a thermometer to keep oil at the right temperature to avoid burning or soggy breading.
- Fry one blooming onion at a time to maintain even cooking and stable oil temperature.
- Serve the blooming onion soon after frying to keep the coating crisp and crunchy.
- Use a heavy pot that retains heat well for consistent frying results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 122g | 41% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 99mg | 33% |
| Sodium | 353mg | 15% |
| Potassium | 396mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1456IU | 29% |
| Vitamin C | 3mg | 3% |
| Calcium | 135mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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