Blooming Onion

The first time I saw one of these come out of a fryer at a steakhouse, I honestly thought it was some kind of kitchen magic. Everyone at the table leaned in, phones out, watching this golden onion flower bloom against the dark restaurant background. When I finally decided to recreate it at home, my kitchen smelled like a state fair and my roommate stood by the stove the entire 15 minutes, asking if it was done yet.

I made these for a Super Bowl party three years ago and forgot to put out the actual main dishes until halftime. Nobody cared. The onion disappeared in under six minutes, and people were literally scraping the last bits of seasoned batter off the serving plate with forks. Now my friends request this more than wings.

Ingredients

• 1 large sweet onion: Vidalias are ideal because their natural sweetness balances the spicy batter, but any sweet variety works beautifully
• 2 1/2 cups all-purpose flour: Creates that signature crunchy coating that needs to be sturdy enough to hold its shape during frying
• 2 teaspoons paprika: Gives the batter that gorgeous golden red color and adds subtle smoky depth
• 1 teaspoon garlic powder: Essential for that savory restaurant style flavor profile everyone recognizes
• 1 teaspoon dried oregano: Adds an herbal note that cuts through the richness of the fried coating
• 1 teaspoon salt: The baseline seasoning that makes all the other spices pop
• 1/2 teaspoon ground black pepper: Provides a gentle heat that builds with each bite
• 1/2 teaspoon cayenne pepper: This is what gives it that little kick that keeps you reaching for more
• 2 large eggs: The binder that helps the flour coating actually stick to each onion petal
• 1 cup whole milk: Thins the egg wash enough to flow between all those tight layers
• Vegetable oil: You need enough for at least 3 inches of depth to completely submerge the onion
• 1/2 cup mayonnaise: The creamy base for the dipping sauce that cools down the spices
• 2 tablespoons sour cream: Adds tang and richness to the sauce
• 1 tablespoon ketchup: Provides sweetness and body to balance the horseradish
• 1 teaspoon prepared horseradish: The secret ingredient that makes the sauce addictive
• 1/2 teaspoon smoked paprika: Gives the sauce a smoky depth that mirrors the fried coating
• 1/2 teaspoon garlic powder: Continues the garlic flavor from the batter into the dip
• 1/4 teaspoon cayenne pepper: A gentle heat in the sauce that keeps things interesting
• Salt and black pepper: Adjust to taste once everything is mixed together

Instructions

Make the sauce first:

Whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Cover and refrigerate until ready to serve because this tastes better after the flavors have time to marry.

Prep the onion:

Peel the onion and trim 1/2 inch off the top while leaving the root completely intact. Place onion cut-side down and starting 1/2 inch from the root, make downward cuts all around to create 12 to 16 sections, being careful not to cut through the root. Turn the onion over and gently separate those petals with your fingers.

Mix the dry coating:

Whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl until everything is evenly distributed.

Make the egg wash:

Beat the eggs with milk in a separate bowl until completely combined.

First coating:

Dredge the onion in the flour mixture, making sure to work the flour between all the petals. Shake off the excess gently.

Egg bath:

Dip the onion into the egg mixture, ensuring it gets in between every single petal.

Final coating:

Coat the onion again in the flour mixture, pressing lightly to help it adhere. Shake off any excess.

Heat the oil:

Heat at least 3 inches of vegetable oil in a deep pot to 375°F, using a thermometer to be precise.

Fry time:

Carefully lower the onion cut-side down into the hot oil using a slotted spoon. Fry for 6 to 8 minutes, turning occasionally, until golden brown and crispy all over.

Finish and serve:

Remove the onion and drain on paper towels, then season lightly with salt while it is still hot. Serve immediately with the creamy dipping sauce.

Bookmark

Last Thanksgiving my cousin accidentally knocked the blooming onion off the platter while reaching for it, and five people immediately dove to save pieces from hitting the floor. That is when I knew this recipe had officially earned legendary status in our family.

Getting The Perfect Cut

The cutting technique takes practice, and my first attempt looked more like a chopped onion than anything resembling a flower. Take your time with those initial cuts, and do not worry if some petals break off during the separating process. The onion still fries up beautifully even if it is not picture perfect.

Oil Temperature Matters

I tried making these once without a thermometer and the oil was way too hot. The outside burned black before the inside could even cook through. Invest in a cheap frying thermometer or use the wooden spoon test, bubbles should form steadily around the wood when the oil is ready.

Make It Ahead

You can cut the onion and mix both the flour coating and dipping sauce up to a day ahead. Keep everything separate in the refrigerator until you are ready to fry.

• Let the refrigerated onion come to room temperature for 20 minutes before coating
• The sauce actually develops more flavor if it sits overnight
• Never fry cold onions or the coating will slip right off in the oil

Bookmark

There is something deeply satisfying about pulling apart those crispy petals one by one. Make this for people you really like, because they will never stop asking you to make it again.

Recipe Questions

→ What type of onion works best for blooming onions?

Sweet onions like Vidalia, Walla Walla, or Maui varieties are ideal because they're naturally mild and sweet. Large yellow onions also work well. The key is selecting a firm, round onion that's roughly the size of a softball for the best presentation.

→ How do I cut the onion without cutting through the root?

Trim about 1/2 inch off the top stem end while keeping the root intact. Place the onion cut-side down on your cutting board. Starting 1/2 inch from the root, make vertical downward cuts around the onion to create 12-16 sections. The root holds all the petals together during frying.

→ What's the secret to getting the batter between all the petals?

Gently separate the petals after cutting the onion. When dredging in flour, use your fingers to carefully work the mixture between each layer. The same applies when dipping in the egg mixture - take your time to ensure every surface gets coated for even frying.

→ Can I bake this instead of deep-frying?

While you can bake at 400°F for 25-30 minutes, the texture won't achieve the same crispy exterior as deep-frying. The hot oil creates that signature golden crunch. If baking, spray generously with oil and flip halfway through for better results.

→ How long does it take to fry a blooming onion?

Frying takes 6-8 minutes at 375°F. Turn the onion occasionally using tongs or a slotted spoon to ensure even browning. The onion is done when all petals are golden brown and crispy. Let drain briefly on paper towels before serving.

→ What dipping sauce pairs best with blooming onion?

The classic creamy sauce combines mayonnaise, sour cream, ketchup, and prepared horseradish for tang and heat. Smoked paprika and garlic powder add depth. This zesty, slightly spicy sauce perfectly complements the sweet onion and savory crispy coating.