Blooming Onion

This crispy, golden blooming onion recipe transforms an ordinary onion into a showstopping appetizer that rivals any restaurant version. The perfectly seasoned petals open like a flower when fried, creating a stunning presentation that's even more satisfying to pull apart and dip.

I first made this blooming onion for a Super Bowl party, and it disappeared faster than any other dish on the table. Now it's requested at every gathering I host, with friends hovering around the kitchen waiting for it to emerge from the fryer.

Ingredients

• Mayonnaise: Forms the creamy base for this addictive sauce
• Sour cream: Adds tanginess and balances the heat
• Creamy horseradish: Brings essential zesty kick
• Ketchup: Provides sweetness and tomato flavor
• Paprika: Contributes color and mild smoky notes
• Garlic powder: Infuses savory depth without harsh bite
• Cayenne pepper: Delivers the perfect amount of heat
• Eggs: Act as the binding agent for your breading
• Milk: Thins the egg mixture for proper coating
• All purpose flour: Creates the crispy exterior shell
• Paprika: Adds beautiful color and mild flavor
• Ground cumin: Brings earthy complexity
• Dried oregano and thyme: Add aromatic herbal notes
• Salt: Enhances all the flavors
• Cayenne pepper: Provides a pleasant heat
• Black pepper: Adds subtle spice
• Garlic powder: Infuses savory notes throughout
• Sweet onions: Work best for their mild flavor when fried
• Vegetable oil: With a high smoke point for perfect frying

Step-by-Step Instructions

Prepare the Dipping Sauce:

Combine mayonnaise, sour cream, horseradish, ketchup, paprika, garlic powder, and cayenne pepper in a small bowl. Whisk until completely smooth and uniform in color. Cover and refrigerate while preparing the onion.

Create the Egg Wash:

In a wide, deep bowl crack two eggs and add the milk. Whisk vigorously until completely combined and slightly frothy.

Mix the Seasoned Flour:

In another wide bowl combine flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper, and garlic powder. Whisk thoroughly to ensure spices are evenly distributed.

Prepare the Onion:

Place the onion on a cutting board with the root end facing down. Trim off the top non-root end, then cut downward to create petals. Flip and press to fan outward.

Coat the Onion:

Dust the prepared onion with the seasoned flour mixture, dip into egg wash, and coat again with flour for a double layer.

Fry to Golden Perfection:

Heat vegetable oil to 375°F. Fry the onion, root side up, for 7 to 10 minutes until deep golden brown. Remove and drain on paper towels.

Serve and Enjoy:

Place the blooming onion on a serving plate with the prepared dipping sauce. Serve immediately.

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My family fights over who gets the crispy little bits that fall onto the plate during serving. I always make extra dipping sauce because it disappears quickly not just with the onion but anything else people can dip into it!

Perfect Onion Selection

The key to a stunning blooming onion lies in choosing the right onion. Sweet onion varieties like Vidalia, Walla Walla, or Spanish onions work beautifully because they have natural sweetness that intensifies when fried. Look for firm onions with tight, dry outer skins and substantial weight for their size. Uniformly round onions with a slightly flattened bottom will sit better on the plate and create the most visually appealing presentation. Size matters too medium onions around 3 inches in diameter are ideal for even cooking without requiring excessive oil.

Temperature Control Tips

Maintaining proper oil temperature is crucial for blooming onion success. If your oil is too cool below 350°F your onion will absorb excess oil and become soggy rather than crisp. If too hot above 400°F the exterior will burn before the interior cooks properly. Use a candy or deep fry thermometer for accuracy. Add your onion only when oil reaches exactly 375°F, understanding that the temperature will drop slightly when you add the cold onion. Adjust your heat as needed throughout cooking to maintain temperature. Consider frying just one onion at a time to prevent overcrowding and temperature fluctuations.

Make Ahead Possibilities

While the final frying must happen just before serving, you can prepare components ahead of time. The dipping sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. The dry flour mixture can be combined and stored at room temperature for several weeks. You can even prepare the onions cutting and breading them up to two hours before frying. Store prepared but unfried onions in the refrigerator loosely covered with plastic wrap. Allow them to come to room temperature for about 20 minutes before frying for the best results.

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You will amaze guests with this irresistible dish that combines visual appeal with bold flavors. It's truly worth the effort!

Frequently Asked Questions

→ How do I keep the onion from falling apart when cutting it?

Make sure to leave about 1/2 inch intact at the root end when cutting. Start by quartering the onion first, then make additional cuts within each quarter. Cut from the top down, never all the way through the root base which holds everything together.

→ What type of onion works best for this dish?

Sweet onions like Vidalia, Walla Walla, or Spanish onions work best as they have a milder, sweeter flavor when cooked. Medium to large onions are ideal for creating an impressive presentation.

→ Can I make the blooming onion ahead of time?

For best results, serve immediately after frying when the exterior is crispy. If needed, you can prepare the onion (cut and breaded) up to a few hours ahead and refrigerate before frying. The dipping sauce can be made a day in advance.

→ What oil is best for frying the blooming onion?

Use a neutral vegetable oil with a high smoke point such as canola, peanut, or vegetable oil. You'll need enough to submerge the onion, and maintaining the 375°F temperature is crucial for proper cooking.

→ How can I tell when the blooming onion is done cooking?

The exterior should be golden brown and crispy after 7-10 minutes of frying. If you have a particularly large onion, you might need to flip it carefully halfway through cooking to ensure even browning.

→ Can I make this dish less spicy?

Yes, you can adjust the heat level by reducing or omitting the cayenne pepper in both the coating and the dipping sauce. You can also reduce the horseradish in the sauce for a milder flavor.