Blooming Onion with Creamy Dipping Sauce Recipe

Introduction

The blooming onion is a striking appetizer featuring a large sweet onion cut to resemble a flower, battered, and fried to crispy perfection. Served with a zesty dipping sauce, it’s a fun and flavorful way to impress guests or enjoy a special treat at home.

Ingredients

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 ½ tablespoons creamy horseradish
• 1 ½ tablespoons ketchup
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon ground cayenne pepper
• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground cayenne pepper
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 3 medium sweet onions
• Vegetable oil (for frying)

Instructions

1. Step 1: In a small bowl, combine mayonnaise, sour cream, horseradish, ketchup, ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper to make the dipping sauce. Set aside.
2. Step 2: Whisk together eggs and milk in a wide, deep bowl that will fit the onions for dipping.
3. Step 3: In another wide bowl, mix the flour, 1 tablespoon paprika, cumin, oregano, thyme, salt, 1 teaspoon cayenne pepper, black pepper, and ½ teaspoon garlic powder to create the seasoned flour mixture.
4. Step 4: Trim a small, flat slice off the non-root end of each onion to create a stable base. Peel away any dry or damaged outer layers and place the onion flat side down on a cutting board with the root side facing up.
5. Step 5: Carefully cut the onion into quarters from top to bottom, stopping about ½ inch from the root to keep it intact. Cut each quarter into 3 or 4 smaller sections, then turn the onion root side down and gently fan out the petals.
6. Step 6: Using your hands, thoroughly coat the onion with the flour mixture, gently separating the petals. Dip the coated onion into the egg mixture, then return it to the flour mixture for a second coating, ensuring all petals are covered.
7. Step 7: Heat vegetable oil in a heavy pan to 375°F (190°C). Add enough oil to cover the onion halfway. Carefully place the onion root side up into the hot oil and fry for 7 to 10 minutes until golden brown and crispy. Drain on paper towels.
8. Step 8: Serve the blooming onion immediately with the prepared dipping sauce for the best flavor and texture.

Tips & Variations

• Use sweet onions like Vidalia or Walla Walla for a milder, sweeter flavor that crisps nicely.
• If you don’t have horseradish, add a bit of spicy mustard or hot sauce to the dipping sauce as a substitute.
• For extra crispiness, refrigerate the floured onion for 10 minutes before frying.
• Fry one onion at a time to maintain the oil temperature and ensure even cooking.

Storage

Blooming onions are best enjoyed fresh and crispy. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in an oven at 350°F (175°C) for 5–7 minutes to help restore crunch. The dipping sauce can be refrigerated for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white onions instead of sweet onions?

Yes, you can, but sweet onions are preferred because of their mild flavor and natural sweetness, which balances the spices and frying process better.

Is it necessary to double coat the onion in flour and egg?

Double coating helps the batter stick well and creates a crispier, more substantial crust, preventing it from falling apart during frying.

Blooming Onion with Creamy Dipping Sauce Recipe

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★★★★★

4.6 from 107 reviews

This Blooming Onion recipe features a crispy, golden fried onion flower served with a creamy, tangy dipping sauce. Perfect as an appetizer or party snack, the sweet onions are cut into petals, coated in a seasoned flour mixture, and deep-fried until crisp. The accompaniment sauce combines mayonnaise, sour cream, horseradish, and spices for an irresistible flavor that complements the savory onion perfectly.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dipping Sauce

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 ½ tablespoons creamy horseradish
• 1 ½ tablespoons ketchup
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon ground cayenne pepper

Breading Mixture

• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground cayenne pepper
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Main Ingredient and Cooking

• 3 medium sweet onions
• Vegetable oil (for frying)

Instructions

1. Prepare the Dipping Sauce: In a bowl, combine the mayonnaise, sour cream, creamy horseradish, ketchup, paprika, garlic powder, and ground cayenne pepper. Mix thoroughly until smooth. Set aside to allow the flavors to meld.
2. Mix the Egg Wash: In a large bowl wide and deep enough to dunk the onion, whisk together the eggs and milk until fully combined.
3. Prepare the Flour Mixture: In another large bowl, mix the all-purpose flour with paprika, ground cumin, dried oregano, dried thyme, salt, ground cayenne pepper, black pepper, and garlic powder. Stir well to evenly distribute the spices.
4. Prepare the Onions: Cut a small flat slice off the non-root end of each onion to create a stable base. Remove any dried or damaged outer peels. Place the onion flat side down on a cutting board, with the root side facing up for stability.
5. Cut the Onion Petals: Using a sharp knife, make vertical cuts about ½ inch from the root to quarter the onion. Then, cut each quarter into three to four smaller segments to form petals. Turn the onion root side down, and gently fan out the petals, taking care not to break the root connection.
6. Coat the Onion in Flour Mixture: Using your hands, carefully spread and separate the onion petals to coat thoroughly with the flour mixture, ensuring every petal is covered. Then dunk the coated onion into the egg wash, making sure it is fully submerged and coated between the petals.
7. Double Coat with Flour Mixture: After egg wash, return the onion to the flour mixture and coat it again thoroughly using your hands to separate and cover every petal, giving it a crispy outer layer once fried.
8. Heat Oil for Frying: In a heavy pan, pour enough vegetable oil to cover the onion when placed. Heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature carefully for optimal frying results.
9. Fry the Onion: Gently place the breaded onion root side up into the hot oil. Fry it for 7 to 10 minutes until the petals are golden brown and crispy. Carefully turn if necessary to ensure even frying, but avoid disturbing the petals.
10. Drain Excess Oil: Remove the fried onion from oil and place it on paper towels to drain off excess oil. Let it cool slightly to avoid burning when eating.
11. Serve: Serve the blooming onion promptly while hot and crispy along with the prepared dipping sauce on the side for dipping.

Notes

• Use sweet onions like Vidalia for the best flavor and texture.
• Ensure oil temperature is consistent at 375°F for perfect frying—too hot and it burns, too cool and the onion becomes soggy.
• Be careful when cutting the onion to keep the petals connected at the root so it retains its blooming shape.
• Double coating with flour mixture after egg wash helps achieve a crunchier crust.
• Drain the fried onion well to avoid excess greasiness.
• This appetizer is best served immediately for maximum crispiness.

Keywords: blooming onion, fried onion appetizer, onion flower, appetizer recipe, party snack, southern cooking