Blooming Onion Recipes

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.

Steps:

• Beat together the egg and buttermilk in a medium bowl.
• Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl.
• Slice 3/4" to 1" off the top and bottom of the onion and remove skin.
• Cut out a 1" core and slice about 3/4 of the way down to create petals.
• Place the onion in boiling water to separate the petals.
• Let cool.
• Dip the onion into the milk mixture.
• Dip the coated onion into the flour mixture, covering liberally.
• Repeat process.
• Let onion set in the refrigerator for 15 minutes before frying.
• Heat vegetable oil in a deep fryer or pot to 350 degrees.
• Fry the onion right side up for 10 minutes until brown.
• Drain on a rack or paper towel.
• Combine ingredients for dipping sauce and serve.

Steps:

• ---------Alrighty-forthe seasoned flour-----------.
• combine flour, paprika, garlic powder, pepper and cayenne-mix well.
• --------Creamychili sauce--------.
• combine mayo, sour cream, chili sauce and cayenne-mix well.
• --------Dippingsauce----------.
• Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
• --------Andfor the batter---------.
• Mix cornstarch, flour and seasonings until well blended.
• Add beer and mix well.
• Cut about 3/4 inch off top of onion and peel.
• Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
• Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
• Dip in seasoned flour and gently shake to remove excess.
• Seperate peatls to coat thoroughly with batter.
• Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
• Turn over and fry 1 1/2 minutes more or until golden brown.
• Drain on paper towels.
• Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
• Serve hot with chili sauce and dipping sauce.

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.

Steps:

• Heat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.
• Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.
• Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion "bloom," gently spread the "petals."
• Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture.
• When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.
• Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce.

Steps:

• Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end., Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, for 20 minutes., In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper., Bake until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.

Steps:

• Cut the top of an onion and place it cut-side down.
• Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
• Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
• In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
• Place the onion in it, coating every petal with egg wash.
• Place the onion in the dry mixture coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
• Place onion in the freezer for 10 minutes.
• With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
• Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
• Enjoy!