Description
A healthier and shareable take on the classic blooming onion, baked to perfection with crispy petals and a tangy dipping sauce.
Ingredients
- 1 large yellow onion
- 2 tablespoons olive oil (drizzle for browning)
- 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.
- Peel and trim about 1/2 inch from the top of the onion, leaving the root intact.
- Make 12-16 vertical cuts from top to root without cutting through the base.
- Gently separate the petals with fingers to open like a flower.
- In a shallow bowl, whisk flour, paprika, garlic powder, cayenne (if using), salt, and black pepper.
- In another bowl, whisk together milk and egg.
- Dip the onion in the milk-egg mixture, then dredge in the flour mix, ensuring even coating.
- Place onion on the prepared baking sheet, root-side down, and drizzle with olive oil.
- Bake for 30-40 minutes, checking for golden-brown petals and a tender core.
- Meanwhile, whisk together dipping sauce ingredients until smooth. Adjust seasoning as needed.
- Serve the blooming onion hot with the dipping sauce.
Notes
For gluten-free, use gluten-free flour. For vegan, replace the egg with aquafaba and use vegan mayo.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American