Blooming Onion Appetizer Idea (Printable)

Giant onion sliced and fried crisp, served with a creamy zesty sauce for a flavorful start.

# What You'll Need:

→ Blooming Onion

01 - 1 large sweet onion (such as Vidalia)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil, for frying (enough to fill 3 inches deep in pot)

→ Creamy Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper, to taste

# How-To Steps:

01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cover and refrigerate until ready to serve.
02 - Peel the onion and trim 1/2 inch off the top (stem end), keeping the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make downward cuts evenly around the onion to create 12 to 16 petals without cutting through the root. Turn onion over and gently separate the petals.
03 - In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper.
04 - In a separate bowl, beat the eggs with the milk until fully blended.
05 - Dredge the onion thoroughly in the flour mixture, working the mixture between all petals. Shake off excess flour.
06 - Dip the floured onion into the egg mixture, ensuring coverage between all petals.
07 - Coat the onion again with the flour mixture, pressing lightly to adhere. Shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F (190°C).
09 - Using a slotted spoon or spider, carefully lower the onion cut-side down into the hot oil. Fry for 6 to 8 minutes, turning occasionally until golden brown and crispy.
10 - Remove the onion and drain on paper towels. Lightly season with salt while still hot.
11 - Serve immediately accompanied by the chilled creamy dipping sauce.

# Expert Suggestions:

01 -
  • The moment you lower that onion into hot oil and watch it bloom open like a magical flower, everyone gathers around the stove with their phones out
  • That crispy seasoned coating gets into every single crevice while the onion inside turns sweet and tender
  • The dipping sauce is actually worth making by itself, and I have caught guests eating it with a spoon when the onion runs out
02 -
  • The most crucial step is cutting the onion correctly, and I recommend watching a quick video tutorial if you are unsure because that root end is the structural support for the entire dish
  • Let your oil come back to temperature between batches if you are making more than one onion, otherwise the second one will absorb too much oil and turn out greasy
03 -
  • Chill your onion in the freezer for 15 minutes before battering, as the cold onion will fry up crispier and hold its shape better
  • Use a spider strainer or large slotted spoon for lowering and removing the onion, because tongs can crush those delicate petals
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