Description
A lighter, oven-baked version of the classic blooming onion, delivering crispy petals and a savory dipping sauce.
Ingredients
- 1 large yellow onion
- 2 tablespoons olive oil
- 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 (dairy or unsweetened plant milk)
- 1 large egg
- For the dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peeled and trimmed onion: Leave the root intact and place the onion root-side up.
- Cut the onion into 12–16 even vertical cuts from top toward the root, stopping about 1/2 inch from the base.
- Gently separate the petals with your fingers to open the onion like a flower.
- In a shallow bowl, whisk flour, paprika, garlic powder, cayenne, salt, and black pepper. In another bowl, whisk milk and egg.
- Submerge the onion in the milk-egg mixture, then dredge in the flour mixture, coating the petals well.
- Place the coated onion on the baking sheet, root-side down, and drizzle with olive oil.
- Bake for 30–40 minutes until golden-brown and crispy, checking at 30 minutes.
- While baking, prepare the dip: whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, and cayenne until smooth.
- Serve the blooming onion hot with the dipping sauce.
Notes
Best served immediately for crisp edges. Store leftovers in an airtight container for up to 2 days. Re-crisp in the oven or air fryer.