Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Blooming Onion
Yes, you can make this restaurant indulgence at home!
There’s something irresistible about a classic blooming onion—tender and sweet on the inside and crispy and golden on the outside. The chain restaurant that made it famous might be your go-to when going out, but this incredible appetizer is actually easy to make at home. The key is to slice the onion into wedges all the way around, leaving the bottom end intact so the “petals” don’t separate. Another brilliant trick? Giving the sliced onion a soak in buttermilk in the fridge. This mellows the onion’s bite and firms up the petals for frying. Make this the talk of your next game day or party, or try it for an over-the-top movie night snack.
What is in the batter for a blooming onion?
Instead of a wet batter, the onion gets a buttermilk bath first, then a thorough sprinkling of seasoned, all-purpose flour. A not-so-secret ingredient is baking powder—it lightens up the coating and makes it even crispier. The dry mix clings beautifully to the onion (no flaking off as it fries!).
What onion should be used for a blooming onion?
Choose the largest yellow, white, or Vidalia onion you can find; smaller onions could brown a bit too quickly in the fryer.
What sauce can I serve with a blooming onion?
The dipping sauce for a blooming onion is almost as famous as the onion itself. This copycat version gets a pungent kick from prepared horseradish, creaminess from mayo, and a little tang and sweetness from ketchup. Save extra to serve with fries or drizzle over a wedge salad. Yum!
- Yields:
- 2 - 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 25 mins
Ingredients
For the onion:
- 1
large yellow onion
- 2 c.
buttermilk
- 1 1/2 c.
all-purpose flour
- 2 tsp.
kosher salt, plus more for sprinkling
- 3/4 tsp.
baking powder
- 3/4 tsp.
black pepper
- 1/2 tsp.
cayenne pepper
Canola oil, for frying
For the dipping sauce:
- 1/4 c.
mayonnaise
- 1 tbsp.
ketchup
- 1/2 tbsp.
prepared horseradish
- 1/4 tsp.
paprika
- 1/4 tsp.
kosher salt
- 1/8 tsp.
black pepper
- 1/8 tsp.
dried oregano leaves
Pinch of cayenne pepper
Directions
- Step 1For the onion: Trim 1/2 inch from the top (stem-end) of the onion, and peel the outer skin from the onion. Flip the onion over and place it, root-end up, on a cutting board. Trim the dried part of the root. Starting about ½ inch from the root, insert a sharp paring knife into the center of the onion and cut down until the knife meets the cutting board. Repeat downward cuts all the way around the onion, spacing about 1/2 inch apart, for a total of about 16 sections. Be sure the knife cuts are meeting in the middle of the onion, but not going through the root.
- Step 2Place the onion in a medium bowl, and use your fingers to gently separate the “petals." Pour the buttermilk evenly over the onion. Cover and chill for at least 1 hour or up to overnight.
- Step 3For the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, black pepper, oregano, and cayenne pepper. Cover and refrigerate until ready to use.
- Step 4In a large bowl, whisk together the flour, salt, baking powder, black pepper, and cayenne pepper. Set aside.
- Step 5In a large (6 to 8 quart) Dutch oven, heat 2 ½ inches of oil over medium heat to 375°F, leaving at least 3 inches of space between the oil and top of the pot. Remove the onion from the buttermilk, allowing the excess to drip off, and place on a rimmed baking sheet. Sprinkle evenly with the flour mixture, separating the “petals” with your fingers to ensure all pieces are evenly coated.
- Step 6Lift the onion and flip it, cut side down, gently shaking to remove excess flour. Using a spider or slotted spoon, carefully lower the onion into the oil, cut-side down; fry until lightly browned, 3 to 4 minutes. Carefully flip the onion, and continue frying, until golden brown and crisp, 2 to 3 minutes.
- Step 7Using a slotted spoon, transfer the onion to a paper towel-lined baking sheet. Sprinkle the onion with additional salt. Serve hot with dipping sauce.
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