Sweet Onion Blossom Recipes

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.

ALMOST-FAMOUS BLOOMIN' ONION

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

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!

CHEESE-STUFFED BLOOMING ONION RECIPE BY TASTY

Steps:

• Cut just the top off an onion and place it cut-side down.
• Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
• Flip the onion over and coax apart its layers (or "petals").
• Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch (1 cm) slices, then cut them in half.
• Place a piece of cheese in between all of the onion petals.
• Freeze the onion for 1 hour.
• In a medium bowl, whisk together the milk and the eggs.
• In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
• Place the onion in the wet mixture, turning it until every petal is coated.
• Place the onion in the dry mixture, coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Place onion in the freezer for 20 minutes.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or Dutch oven.
• With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Enjoy!

SWEET AND SOUR FLOWERING RED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.

GRILLED ONION BLOSSOM

Steps:

• Preheat an outdoor grill for high heat.
• Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion.
• Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.

GRILLED ONION BLOSSOMS (FOIL WRAPPED)

Steps:

• Peel onions.
• Cut almost through each onion forming 8 wedges.
• Place each onion in a 24x18 inch piece of foil.
• Stir together the melted butter, mustard and hot sauce.
• Drizzle over onions.
• Sprinkle with brown sugar.
• Seal each onion in the foil packet using a double fold leaving head space for steam to build.
• Grill on a covered grill for about 25 minutes or until onions are nearly tender.
• Make a 2 inch opening in the top of each packet.
• Cover and grill for 10 minutes more or until onions are slightly browned.
• Remove onion blossoms from foil packets and sprinkle with pepper.