Ingredients
Scale
- 1 large onion (Vidalia or yellow)
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or buttermilk
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
- Step 2: Peel the onion and cut off the top, about 1/2 inch from the root. Place the onion root-side down on a cutting board. Using a sharp knife, make vertical cuts down towards the root, stopping about 1/2 inch from the root end. Make cuts all the way around the onion, dividing it into 12-16 sections. Be careful not to cut through the root!
- Step 3: In a shallow dish, whisk together the flour, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
- Step 4: In another shallow dish, pour the milk or buttermilk. Dip the blooming onion into the milk, making sure to get the liquid between all the layers. Then, dredge the onion in the flour mixture, again ensuring that the mixture gets between all the layers. Shake off any excess flour.
- Step 5: Carefully place the blooming onion on the prepared baking sheet. Gently pull apart the petals of the onion to create a blooming effect.
- Step 6: Bake for 30-40 minutes, or until the onion is tender and the coating is golden brown and crispy. Serve immediately with your favorite dipping sauce.
Notes
- For best results, use a mandoline to ensure even cuts when creating the bloom, making for uniform cooking.
- Reheat leftover onion petals in an air fryer for a few minutes to restore crispiness, avoiding sogginess.
- Serve your guilt-free blooming onion with a cool and creamy Greek yogurt dip for a lighter, tangy contrast.
- Store any uncooked, prepped onion in the fridge, tightly wrapped, for up to 24 hours before baking for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American