Blooming Onion Appetizer (Printable)

Giant sweet onion cut, battered, fried to crisp golden, paired with zesty creamy dipping sauce.

# What You'll Need:

→ Blooming Onion

01 - 1 large sweet onion (Vidalia or similar)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil, for deep frying (minimum 3 inches in pot)

→ Creamy Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and ground black pepper, to taste

# How-To Steps:

01 - Combine mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Mix thoroughly, cover, and refrigerate until serving.
02 - Peel the onion and trim 1/2 inch from the top, keeping the root intact. Place onion cut side down and make 12 to 16 vertical cuts starting 1/2 inch from the root, without slicing through it. Flip onion and gently separate petals.
03 - In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper until evenly combined.
04 - In a separate bowl, beat eggs and whole milk until homogenous.
05 - Dredge the separated onion petals thoroughly in the flour mixture, ensuring all surfaces are coated. Shake off excess flour.
06 - Submerge the floured onion into the egg wash, making sure liquid reaches between all petals.
07 - Coat the onion again with the seasoned flour, lightly pressing to help adherence, then shake off excess.
08 - Heat vegetable oil to 375°F (190°C) in a deep fryer or heavy pot with at least 3 inches of oil.
09 - Using a slotted spoon or spider, carefully lower the onion cut-side down into the hot oil. Fry for 6 to 8 minutes, turning occasionally until golden brown and crispy.
10 - Remove the onion and drain on paper towels. Lightly season with salt while still hot.
11 - Present immediately with the chilled creamy dipping sauce.

# Expert Advice:

01 -
  • It's the kind of appetizer that makes people think you spent hours in the kitchen, when really it's just 35 minutes of focused effort.
  • That double-coat batter gets impossibly crispy on the outside while the onion stays tender inside, creating the perfect textural contrast.
  • The dipping sauce is addictive enough that you'll find yourself making extra just to have around.
02 -
  • Don't skip leaving the root intact; it's what holds your petals together and prevents them from falling apart in the oil.
  • The double dredging is not extra work for show; it's the only thing standing between a crispy onion and a soggy one.
  • If your oil isn't hot enough, you'll end up with greasy, heavy petals instead of that light, crispy texture that makes this dish special.
03 -
  • A blooming onion cutter exists and makes the cutting step faster, but your knife works just fine if you're patient and methodical.
  • Fry your onion in a heavy pot rather than a shallow pan; depth gives you better control and more even browning on all sides.
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