Blooming Onion

Equipment

• Deep Dutch Oven or Heavy Fryer: Holds at least 3 to 4 quarts of high-smoke-point oil.
• Deep-Fry Thermometer: Essential for monitoring exact oil temperatures.
• Large Chef’s Knife: Sharp edge required for clean cuts without tearing onion layers.
• Wire Cooling Rack & Sheet Pan: Allows excess oil to drain while maintaining crispiness.
• Spider Strainer or Slotted Skimmer: Safely lowers and extracts the onion.

Ingredients

For the Blooming Onion:

• 1 extra-large Vidalia or Sweet Yellow Onion (approx. 14–16 oz), peeled with root intact
• 1 ½ cups all-purpose flour
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust for spice preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 ½ tsp sea salt
• ½ tsp freshly cracked black pepper
• 2 large eggs
• 1 cup whole milk (or buttermilk for extra tang)
• 2 quarts neutral oil for frying (peanut, canola, or vegetable oil)

For the Creamy Spicy Petal Sauce:

• ½ cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp horseradish (prepared or freshly grated)
• 1 tsp ketchup
• ½ tsp Worcestershire sauce
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• Salt and black pepper to taste

Instructions

1. Slice off ½ inch from the stem top of the onion, keeping the root end intact. Peel away the dry papery outer skin.
2. Place the onion root-side up on a stable cutting board.
3. Position your chef’s knife ½ inch away from the root . Make a straight down downward cut all the way through to the board.
4. Make a second cut opposite the first, then two more crosswise cuts to create 4 equal quadrants .
5. Cut each quadrant into 3 to 4 evenly spaced radial cuts , resulting in 12 to 16 cuts total . Do not cut through the root base.
6. Flip the onion root-side down. Gently fan out the onion petals with your fingers.
7. In a large bowl, whisk together the flour, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, cumin, salt, and black pepper.
8. In a second deep bowl, whisk together the eggs and milk until fully blended.
9. Place the prepped onion into a third wide bowl. Dust the dry flour mixture over the onion, making sure season coating gets between every individual petal . Shake off excess flour.
10. Submerge the onion entirely into the liquid egg wash, ensuring every petal is coated.
11. Return the onion to the flour mixture for a second thorough coating .
12. Transfer the coated onion to a baking sheet and refrigerate for 30–45 minutes . Chilling prevents the coating from sliding off during frying.
13. In a small mixing bowl, combine mayonnaise, sour cream, horseradish, ketchup, Worcestershire sauce, smoked paprika, and cayenne pepper.
14. Season with a pinch of sea salt and freshly cracked black pepper.
15. Whisk until smooth. Cover and refrigerate until ready to serve.
16. Pour oil into your heavy pot, filling it at least 3 to 4 inches deep. Attach a deep-fry thermometer.
17. Heat oil over high heat until it reaches 375°F (190°C) .
18. Using a wire spider or slotted skimmer, carefully lower the chilled onion into the oil, cut-side down .
19. Fry cut-side down for 3 minutes .
20. Carefully flip the onion cut-side up and fry for an additional 3 to 4 minutes until deep golden brown and crispy.
21. Lift the onion out, drain excess oil over the pot, and transfer cut-side down onto a wire cooling rack. Lightly sprinkle with sea salt immediately.

Nutrition

Calories: 485 kcal 24% · Protein: 7 g 14% · Fat: 34 g 44% · Carbohydrates: 39 g 14% Dietary · Saturated Fat: 5.5 g 28% · Fiber: 4 g 14% · Sugar: 9 g — · Sodium: 780 mg 34%