Mini Onion Blossoms Recipes

ONION BLOSSOM BITES

Steps:

• Slice about 1/4 inch off the top of each onion and slice off just a little bit of the root end, making sure the root is still intact. Peel each onion. Using a paring knife, make a slice from the top of each onion into the center and down to about 1/4 inch above the root. Repeat the cuts going around the onion, spacing them out by 1/3 inch to form the "petals" of the blossom. Once all the cuts have been made, press down on the top of the onion with the palm of your hand to help separate the petals. Repeat with the remaining onions.
• Fill a medium heavy-bottomed pot with enough canola oil so it comes up the sides about 3 inches. Heat over medium-high heat to 350 degrees F.
• In a pie dish, whisk together the flour, cornmeal, paprika, onion powder, garlic powder and a generous pinch of salt and pepper. In a second pie dish, whisk together the milk and eggs. Working in batches, coat the onions in the egg wash, then dredge in the flour mixture, making sure the onions are coated and the flour mixture gets into all the crevasses of the onion "petals." Place on a plate.
• Fry the onions in batches until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Season with a bit more salt. Serve with Onion Blossom Sauce.
• Combine the mayonnaise, sour cream, hot sauce, horseradish, paprika, garlic powder and onion powder in a bowl and mix until blended.

ONION BLOSSOMS

Steps:

• Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 in. from the bottom. Make additional cuts 1/8 in. from the first until there are cuts completely across top of onion. , Turn the onion a quarter turn so the slices are horizontal to you. Repeat the cuts 1/8 in. apart from each other until there is a checkerboard pattern across entire top of onion. , In a small bowl, make dip by combining the mayonnaise, sour cream, chili powder and 1-1/2 teaspoons Cajun seasoning; set aside. , In a 1-gal. plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small deep bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. , Fry in enough oil to cover onion at 375° for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonful of dip in the center of blossom and serve immediately.

DEEP-FRIED BLOOMING ONION RECIPE BY TASTY

Steps:

• Cut the top of an onion and place it cut-side down.
• Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
• Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
• In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
• Place the onion in it, coating every petal with egg wash.
• Place the onion in the dry mixture coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
• Place onion in the freezer for 10 minutes.
• With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
• Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
• Enjoy!

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

BLOOMING ONION

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

MINI BLOOMIN ONION

Steps:

• Take a small to medium onion and cut the top off (about 1/4th of the onion).
• Peel away the outer skin but leave the root on.
• With a knife cut wedge shapes in it.
• But here's the trick -- take two wooden cooking spoons and rest the onion between them root down.
• Now slice wedges into the onion as you would cut a pizza.
• Doing this keeps the onion together at the base therefore allowing a bloomin onion result.
• Gently (with a knife) separate the sections from one another.
• Fry each one for a minute or so (depends on the size of the onion).
• These small onions will open up quickly and cook quickly so please understand this takes a little practice.
• Once its bloomin take it out of the grease and season it lightly with creole seasoning or cajun spice.
• You could also add remolade or rosette sauce on top to finish it.
• Variation: You can also batter them by mixing 1 cup of Bisquick and 1/2 cup of cornstarch in 2 cups of milk.
• Make a paste first with a little milk before adding all the milk.
• Soak the onions for about 30 minutes then dust them with flour and seasoning.
• Open the onion a little as you do it.
• Let the onions sit at least 5 minutes before frying.