Blooming Onion

The first time I attempted a blooming onion was during a Super Bowl party years ago. My friends gathered around the stove like I was performing some kind of culinary magic trick. When that onion hit the hot oil and started to unfurl, everyone actually gasped. Now it is the one appetizer that disappears faster than anything else I make.

Last summer my sister visited and requested this for her birthday dinner instead of cake. We sat on the back porch pulling off petals and arguing over who got the center piece. She still talks about that meal more than any restaurant dish we have shared together.

Ingredients

• 1 large sweet onion: Vidalia onions are naturally sweet and mild which balances perfectly with the seasoned batter
• 2 1/2 cups all-purpose flour: Creates the crispy coating that clings to every petal
• 2 teaspoons paprika: Adds that beautiful golden color and subtle smoky flavor
• 1 teaspoon garlic powder: Gives the batter a savory depth that keeps you coming back for more
• 1 teaspoon dried oregano: Brings an earthy herbal note to the seasoning blend
• 1 teaspoon salt: Enhances all the flavors and balances the sweetness of the onion
• 1/2 teaspoon ground black pepper: Adds just enough warmth and bite
• 1/2 teaspoon cayenne pepper: Provides a gentle heat that builds as you eat
• 2 large eggs: Helps the flour mixture adhere to the onion petals
• 1 cup whole milk: Creates a smooth batter that coats evenly
• Vegetable oil: Need enough for deep frying to achieve that perfect crispy texture
• 1/2 cup mayonnaise: Forms the creamy base for the dipping sauce
• 2 tablespoons sour cream: Adds tanginess and extra richness to the sauce
• 1 tablespoon ketchup: Provides subtle sweetness and helps balance the horseradish
• 1 teaspoon prepared horseradish: Gives the sauce its signature zesty kick
• 1/2 teaspoon smoked paprika: Deepens the flavor profile of the dipping sauce
• 1/2 teaspoon garlic powder: Reinforces the garlic notes throughout the dish
• 1/4 teaspoon cayenne pepper: Adds a background warmth to the sauce
• Salt and black pepper: Season the sauce to your personal taste preference

Instructions

Make the dipping sauce first:

Whisk together mayonnaise sour cream ketchup horseradish smoked paprika garlic powder cayenne pepper salt and black pepper in a small bowl. Cover and refrigerate until you are ready to serve.

Prepare the onion:

Peel the onion and trim half an inch off the top while keeping the root end completely intact. Place the onion cut side down and make downward cuts starting half an inch from the root to create twelve to sixteen sections. Turn the onion over and gently separate the petals with your fingers.

Mix the seasoned flour:

Whisk together flour paprika garlic powder oregano salt black pepper and cayenne pepper in a large bowl until well combined.

Prepare the egg wash:

Beat the eggs with milk in a separate bowl until smooth and fully incorporated.

First flour coating:

Dredge the onion in the flour mixture making sure to get the seasoning between every single petal. Shake off any excess flour gently.

Egg dip:

Dip the coated onion into the egg mixture ensuring the liquid reaches between all the petals.

Second flour coating:

Coat the onion again in the flour mixture pressing lightly to help it adhere. Shake off excess flour carefully.

Heat the oil:

Heat at least three inches of vegetable oil in a deep pot or fryer to three hundred seventy five degrees Fahrenheit.

Fry the onion:

Carefully lower the onion cut side down into the hot oil using a slotted spoon. Fry for six to eight minutes turning occasionally until golden brown and crispy.

Finish and serve:

Remove the onion and drain on paper towels. Season lightly with salt while still hot and serve immediately with the creamy dipping sauce.

Save

My neighbor smelled the frying onions through an open window and showed up with a six pack of beer. We ended up sitting on my kitchen floor picking at the petals long after the party ended. Some dishes just bring people together like that.

Choosing The Right Onion

Sweet onions like Vidalia or Walla Walla work best because they naturally mellow when fried. Regular yellow onions can be too sharp and overpower the delicate seasoning. Look for onions that feel heavy and have tight papery skins without any soft spots.

Mastering The Cut

The blooming cut takes practice so do not stress if your first attempt is not perfect. A sharp knife is absolutely essential here as dull blades will crush the onion rather than slicing cleanly. Take your time and make confident cuts from the top toward the root.

Frying Like A Pro

Maintaining the proper oil temperature is the secret to a crispy coating that does not become greasy. Use a thermometer and adjust your heat as needed to keep it steady. Too hot and the coating burns before the onion cooks through.

• Pat the onion dry after cutting to help the batter stick better
• Fry cut side down first to help the petals separate and bloom
• Let the onion drain for at least a minute before seasoning with salt

Save

Watch your friends faces when you bring this to the table. That first crispy bite is always worth the effort.

Recipe Questions & Answers

→ What type of onion works best?

Sweet onions like Vidalia, Walla Walla, or Maui work beautifully because their natural sweetness complements the savory coating. Large onions about 4 inches in diameter are ideal for creating impressive blossoms.

→ How do I get the cuts right?

Leave the root end intact and trim only the stem. Make cuts starting about half an inch from the root, working around the onion to create 12-16 equal sections. The root holds everything together during frying.

→ What temperature should the oil be?

Heat your oil to 375°F (190°C) for optimal results. This high temperature ensures the coating crisps quickly without absorbing too much oil.

→ Can I bake this instead of frying?

Baking won't achieve the same crispy texture. Deep frying is essential for that signature crunch. If you must bake, spray generously with oil and cook at 425°F, though the result will be softer.

→ How do I store leftovers?

Best enjoyed immediately while hot and crispy. Leftovers can be refrigerated and reheated in a 350°F oven for 10 minutes, though they will lose some crunch.

→ What can I serve with blooming onion?

This appetizer pairs wonderfully with cold beer, crisp white wine, or as part of a game-day spread alongside wings, sliders, and other finger foods.