🧅Blooming Onion
by Ben Silver (@Ben Silver)
This classic blooming onion is tender and sweet on the inside and crispy and golden on the outside! Serve it with a sharp dipping sauce for a restaurant-style treat at home.
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 1 largeyellow onion
- 2 cbuttermilk
- 1.5 call-purpose flour
- 2 tspkosher salt, plus more for sprinkling
- 0.75 tspbaking powder
- 0.75 tspblack pepper
- 0.5 tspcayenne pepper
- Canola oil, for frying
- 0.25 cmayonnaise
- 1 tbspketchup
- 0.5 tbspprepared horseradish
- 0.25 tsppaprika
- 0.25 tspkosher salt
- 0.13 tspblack pepper
- 0.13 tspdried oregano leaves
- Pinchcayenne pepper
Instructions
- 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.
- 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.
- 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.
- 4In a large bowl, whisk together the flour, salt, baking powder, black pepper, and cayenne pepper. Set aside.
- 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.
- 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.
- 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.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.