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This golden, crunchy blooming onion turns a regular onion into an eye-catching starter that's better than what you'd get at fancy eateries. When fried, the well-seasoned petals unfold like a blossom, making a gorgeous display that's super fun to tear apart and dunk.
I whipped this blooming onion up during a football championship party, and it vanished quicker than anything else I served. These days, my friends ask for it whenever they come over, and they always hang around the kitchen waiting for it to come out of the hot oil.
What You'll Need
- Mayonnaise: Makes the dip rich and smooth
- Sour cream: Gives a nice zip and cools down the spice
- Creamy horseradish: Packs that must-have tangy punch
- Ketchup: Adds a hint of sweet tomato goodness
- Paprika: Brings a touch of color and subtle smokiness
- Garlic powder: Gives flavor without the sharp garlic bite
- Cayenne pepper: Adds just enough warmth
- Eggs: Help the coating stick to the onion
- Milk: Makes the egg mix easier to coat with
- All purpose flour: Forms that awesome crunchy shell
- Paprika: Gives pretty color and light flavor
- Ground cumin: Adds rich, warm undertones
- Dried oregano and thyme: Give lovely herb flavors
- Salt: Perks up every other flavor
- Cayenne pepper: Brings a nice mild kick
- Black pepper: Adds a bit of gentle spice
- Garlic powder: Spreads yummy flavor everywhere
- Sweet onions: Work great because they're gentler when cooked
- Vegetable oil: Won't burn when heated for frying
How To Make It
- Mix Your Dipping Sauce:
- Stir mayonnaise, sour cream, horseradish, ketchup, paprika, garlic powder, and cayenne pepper in a bowl. Mix until it's all one smooth color. Pop it in the fridge while you work on the onion.
- Fix The Egg Mixture:
- Break two eggs into a wide, deep bowl and pour in the milk. Beat them together until they're well mixed and slightly bubbly.
- Blend The Flour Coating:
- In another wide bowl, mix flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper, and garlic powder. Stir well so all spices spread evenly.
- Cut The Onion:
- Set the onion on a cutting board with root side down. Cut off the top part, then slice downward to make the petals. Turn it over and push gently to spread it out.
- Bread The Onion:
- Cover the onion with the spiced flour, dunk it in the egg mix, then coat with flour again for extra crunch.
- Fry Until Crispy:
- Warm vegetable oil to 375°F. Cook the onion with root side up for 7-10 minutes until it's deep golden. Take it out and let it drain on paper towels.
- Ready To Eat:
- Put your blooming onion on a plate with the sauce. Eat right away while hot.
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At my house, everybody scrambles to grab those extra crunchy pieces that fall on the plate. I always mix up more dipping sauce than needed because people don't just use it for the onion – they'll dip practically anything they can find into it!
Choosing The Best Onion
Getting an amazing blooming onion starts with picking the right onion. Go for sweet types like Vidalia, Walla Walla, or Spanish onions since they get even sweeter when fried. Look for onions that feel solid with dry outer layers and seem heavy for their size. Round onions with flat bottoms will sit nicely on your plate and look better when served. Size really matters – pick medium ones about 3 inches across so they'll cook evenly and won't need tons of oil.
Getting The Oil Just Right
Watching your oil temp is super important for success. If the oil's too cool under 350°F, your onion will soak up too much and turn soggy instead of crispy. Too hot over 400°F and the outside will burn while the inside stays raw. A candy or frying thermometer really helps here. Only drop your onion in when the oil hits exactly 375°F, knowing it'll cool down a bit when the cold onion goes in. Keep adjusting your heat as needed while cooking. Try frying just one onion at a time so the oil stays hot enough.
Prep Work You Can Do Early
While you'll want to fry your onion right before eating, you can get lots done ahead of time. The sauce can be made up to three days early and kept in the fridge in a sealed container. Your dry flour mix can be made weeks ahead and stored at room temp. You can even cut and bread the onions up to two hours before frying. Keep prepped unfried onions in the fridge under loose plastic wrap. Let them warm up for about 20 minutes before frying for best results.
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You'll blow your friends away with this mouthwatering treat that looks as good as it tastes. It's definitely worth the little bit of extra effort!
Frequently Asked Questions
- → How do I make sure the onion stays together while slicing?
Don't cut through the root! Leave about half an inch at the bottom when slicing. Start by dividing it into quarters, then make smaller cuts within each section. Always slice top-down to keep the base intact.
- → Which kind of onion is best for this snack?
Sweeter onion varieties, like Vidalia, Walla Walla, or Spanish onions, are the top choice. Their mild taste makes the dish shine. Large ones give the best presentation.
- → Can this appetizer be prepped earlier in the day?
It's crunchiest right after frying. But, you can prepare the onion (slice and bread it) and refrigerate a few hours before cooking. The dip keeps well if made a day in advance.
- → What oil works best for frying this dish?
Pick a neutral oil with a high smoke point, like peanut, canola, or vegetable oil. Use enough to fully cover the onion, and keep the temperature steady at 375°F for perfect frying.
- → How do I know the onion is done frying?
Give it 7-10 minutes in the fryer until it's golden and crispy. For larger onions, carefully flip halfway through to cook evenly all over.
- → How can I tone down the spiciness?
Simplify the spice mix: skip the cayenne in both the coating and dip, or cut back on the horseradish for a milder flavor profile.