Blooming Onions Recipe

I’ve spent years refining my Blooming Onion Recipes and in this post I reveal the one simple trick that keeps every petal intact.

Every time I see a very large sweet onion I get a little reckless, because what that thing becomes is pure showmanship. I love the way the petals separate into crunchy, golden fingers that beg to be pulled apart, and the paprika adds that sneaky warmth that keeps you reaching for one more piece.

This Bloomin Onion has that guilty party vibe you cant quite explain but you want, and yeah I once burnt the edges trying to make it perfect and still ate the whole thing. If you like loud snacks that look impressive, this will make you smile.

Ingredients

• Vidalia onion, sweet, juicy bulb adds crisp texture and mild natural sweetness
• All purpose flour, gives structure and carbs to the batter, makes it cakey sometimes
• Cornstarch, lightens the coating for extra crunch and keeps it crisp longer
• Eggs, protein binder that helps batter stick, adds richness and color when fried
• Milk or buttermilk, adds tenderness and mild tang, helps batter coat evenly
• Vegetable oil, the frying medium, high calorie but crucial for that deep crisp
• Paprika and cayenne, add smoky warmth and heat, small amounts pack big flavor
• Dipping sauce (mayo, ketchup, horseradish, Worcestershire), creamy, tangy, spicy kick, complements sweetness

Ingredient Quantities

• 1 very large sweet onion (vidalia), about 1 1/2 lb
• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp black pepper
• 2 large eggs
• 3/4 cup milk or buttermilk
• 4 cups vegetable oil for frying (or enough to deep fry)
• 1/2 cup mayonnaise (for dipping sauce)
• 2 tbsp ketchup (for dipping sauce)
• 1 tbsp prepared horseradish (for dipping sauce)
• 1 tsp Worcestershire sauce (for dipping sauce)
• 1/4 tsp paprika (for dipping sauce)
• 1/4 tsp cayenne pepper (for dipping sauce)
• pinch salt and black pepper (for dipping sauce)

How to Make this

1. Trim about 1/4 inch off the top of the onion, peel it, leave the root end intact so petals stay together, place cut-side down and slice vertically into 12 to 16 even cuts stopping about 1/2 inch from the root so it “blooms”; gently spread the petals and soak the onion in cold water 10 minutes, then drain and pat dry.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp cayenne, and 1/2 tsp black pepper; set aside a couple tablespoons for touch ups.

3. In another bowl beat 2 large eggs with 3/4 cup milk or buttermilk until smooth.

4. Dredge the onion in the flour mix, working the flour between the petals so each one is coated, shake off excess, then dunk the whole onion in the egg wash making sure between petals gets egg; let excess drip off.

5. Return the onion to the flour mix for a second coating, press flour into petals so it sticks; for best results press gently and use the reserved flour to fill any gaps.

6. To set the coating chill the coated onion in the fridge 15 to 30 minutes or pop it in the freezer for 8 to 12 minutes if you want quicker results; this helps the batter stay on during frying.

7. Heat about 4 cups vegetable oil in a heavy pot to 350 F, or enough oil to fully submerge the onion; keep a candy or deep fry thermometer handy and don’t overcrowd the pot.

8. Fry the onion cut-side down first for about 3 to 4 minutes until golden, carefully flip and fry another 2 to 3 minutes until deeply golden and crisp; adjust heat to keep oil around 325 to 350 F, remove with a slotted spoon and drain on paper towels.

9. While the onion fries mix the dipping sauce: whisk 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1/4 tsp paprika, 1/4 tsp cayenne and a pinch of salt and black pepper, taste and adjust; serve the blooming onion warm with the sauce and pull apart the petals to dunk.

Equipment Needed

1. Large sharp chef’s knife (for trimming and slicing the onion)
2. Sturdy cutting board, a little beat up is ok
3. Two large mixing bowls (one for flour mix, one for egg wash) plus a small bowl for the dipping sauce
4. Whisk and a fork (or just the whisk if you wanna keep it simple)
5. Long tongs and a slotted spoon or spider/skimmer for flipping and lifting
6. Heavy pot or Dutch oven big enough for about 4 cups oil
7. Candy or deep fry thermometer, to keep oil around 325 to 350 F
8. Wire cooling rack and paper towels for draining
9. Measuring cups and spoons

FAQ

Blooming Onions Recipe Substitutions and Variations

• 1 very large sweet onion (vidalia): swap with a Walla Walla or Maui sweet onion, or a large yellow onion if thats what you can find; soak the cut onion in cold water 10-15 minutes to mellow the bite.
• 1 1/2 cups all purpose flour: use a 1:1 gluten free flour blend cup for cup, or try cake flour for a lighter, crispier coating, same amount.
• 1/2 cup cornstarch: replace with potato starch or arrowroot powder (same measure) for extra crisp, or use rice flour if thats on hand.
• 4 cups vegetable oil for frying: swap with peanut oil, canola, or sunflower oil — all have high smoke points; if you want less oil, an air fryer at 375 F for about 10-12 minutes, flipping once, works pretty well.

Pro Tips

1) Chill the coated onion so the crust sticks. Pop it in the freezer for about 10 to 12 minutes if you want quick results, or 20 to 30 minutes in the fridge if you have time. Don’t leave it in the freezer too long or ice crystals will form and make the coating soggy when fried.

2) Keep your oil steady. Use a thermometer and aim for 325 to 350 F, fry the cut side down first, then flip carefully. If the temp drops too much between batches the crust will soak up oil, so fry one at a time or at most two and let the oil recover.

3) For extra crunch add a small tweak to the dry mix. A teaspoon of baking powder or 2 tablespoons of panko mixed into the flour/cornstarch makes the crust lighter and crispier, but don’t overdo panko or it may brown too fast.

4) Store and serve right to keep it crisp. Drain on a wire rack not just paper towels, and if you need to hold it for a few minutes keep it in a warm oven about 200 F. Make the dipping sauce ahead so flavors meld, then give it a quick taste and a squeeze of lemon or a splash of vinegar to cut the richness.