Introduction

The amazing blooming onion is a show-stopping appetizer that’s crispy, flavorful, and surprisingly easy to make at home. This oven-baked version is lighter than the fried classic but still delivers that irresistible crunch and spicy kick. Serve it with a tangy dipping sauce for a crowd-pleasing treat.

A whole roasted cauliflower is placed at the center of a white plate on a white marbled surface. The cauliflower is cut into many thick petals radiating outward from the base, each petal golden brown with crispy, slightly burnt edges covered in toasted breadcrumbs and herbs. The surface shows a crunchy, textured coating with small green herb bits scattered over the petals. The warm lighting highlights the contrast between the soft white inside of the cauliflower and the richly browned outer edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large yellow onion
2 tablespoons olive oil
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 large egg

For the dipping sauce:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Pinch of cayenne pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Peel the onion and cut off about 1/2 inch from the top, leaving the root end intact. Place the onion root-side up on the baking sheet.
Step 3: Make 12-16 evenly spaced cuts from the top down toward the root, stopping about 1/2 inch from the bottom to create petals.
Step 4: Gently separate the onion petals to loosen them without breaking the root hold.
Step 5: In a shallow bowl, whisk together flour, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
Step 6: In another shallow bowl, whisk together milk and egg until combined.
Step 7: Dip the onion into the milk and egg mixture, coating all petals thoroughly, then let excess drip off.
Step 8: Dredge the onion in the flour mixture, coating each petal well, then gently shake off any excess flour.
Step 9: Place the coated onion on the prepared baking sheet and drizzle the olive oil evenly over the top.
Step 10: Bake for 30-40 minutes until the onion is tender and golden brown with slightly crispy petals.
Step 11: While baking, whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, and cayenne pepper in a small bowl to make the dipping sauce.
Step 12: Serve the blooming onion immediately with the dipping sauce for dipping.

Tips & Variations

Use a sharp knife to make clean cuts for better petal separation and even cooking.
Try substituting buttermilk for regular milk for a tangier coating.
Add extra spices like smoked paprika or chili powder for a smoky twist.
For a gluten-free option, use gluten-free flour instead of all-purpose flour.
If you prefer a crispier texture, broil the onion for the last 2-3 minutes, watching carefully to avoid burning.

Storage

Store any leftover blooming onion in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for 5-10 minutes to restore crispness. The dipping sauce can be stored separately in the fridge for up to a week.

How to Serve

The image shows a blooming onion with many layers of thin, crispy, golden-brown fried petals spread out like a flower on a white plate. The onion's outer edges are darker and crunchy, while the inside is lighter with a soft texture. The white marbled surface under the plate contrasts with the warm colors of the fried onion, and some small green herbs or seasoning bits can be seen scattered on the plate near the onion. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use onions other than yellow onions?

Yellow onions are preferred for their balance of sweetness and firmness, but large white or sweet onions can also work well for blooming onions.

Why is it important not to cut through the root?

The root acts as a natural anchor that holds the onion petals together, allowing the onion to “bloom” and keep its shape during baking.