Blooming Onion

The first time I attempted a blooming onion, I stood over my cutting board with a sweet Vidalia onion and genuine doubt. My husband walked in, took one look at my careful vertical cuts, and asked if I was performing surgery. We both laughed when the onion actually bloomed apart like a flower in the first hot oil bath. Now it is our favorite thing to make when friends come over for game nights, something about pulling apart those crispy petals together that makes people happy.

I made this for my Super Bowl party last year and honestly, the blooming onion disappeared faster than the wings. My friend Sarah who claims she hates onions took one bite and asked for the recipe. There is something magical about watching people instinctively know exactly what to do, grabbing a petal, dunking it in sauce, and eyes lighting up. Now I double the recipe because one onion simply is not enough anymore.

Ingredients

• 1 large sweet onion: Vidalia onions are the gold standard here because their natural sweetness balances the seasoned coating perfectly
• 2 1/2 cups all-purpose flour: Creates that essential crispy shell that holds up to the dipping sauce
• 2 teaspoons paprika: Adds beautiful color and a subtle smoky warmth to every bite
• 1 teaspoon garlic powder: Brings savory depth that pairs beautifully with the sweet onion
• 1 teaspoon dried oregano: Gives an herbal note that makes the coating feel more complex
• 1 teaspoon salt: Enhances all the flavors and helps the onion taste its best
• 1/2 teaspoon ground black pepper: Provides a gentle heat that lingers pleasantly
• 1/2 teaspoon cayenne pepper: Adds just enough kick to keep things interesting without overwhelming
• 2 large eggs: Essential for helping the flour coating adhere to every petal
• 1 cup whole milk: Creates a rich batter that fries up golden and perfectly crispy
• Vegetable oil: You need enough for deep frying, usually at least 3 inches in your pot
• 1/2 cup mayonnaise: Forms the creamy base of the dipping sauce
• 2 tablespoons sour cream: Adds tanginess that cuts through the richness of the fried onion
• 1 tablespoon ketchup: Provides subtle sweetness and that familiar sauce flavor everyone loves
• 1 teaspoon prepared horseradish: The secret ingredient that makes the sauce unforgettable
• 1/2 teaspoon smoked paprika: Gives the dipping sauce a beautiful golden color and depth

Instructions

Whisk together your dipping sauce first:

In a small bowl, combine mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until smooth. Cover and pop it in the fridge to let the flavors meld while you work on the onion.

Transform your onion into a blossom:

Peel the onion and trim just half an inch off the top stem end, keeping the root completely intact. Place the onion cut-side down on your board and starting half an inch from the root, make careful downward cuts all around to create 12 to 16 sections. Gently flip it over and separate those petals with your fingers.

Mix your seasoned flour:

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

Prepare your egg wash:

In a separate bowl, beat the eggs with the milk until completely combined.

Give the onion its first coat:

Dredge the onion in the flour mixture, taking time to work the flour in between every single petal. Shake off any excess flour gently.

Add the egg layer:

Dip the floured onion into the egg mixture, making sure the liquid gets into all those nooks and crannies between petals.

Final flour coating:

Press the onion back into the flour mixture one more time, coating thoroughly and pressing lightly to help everything adhere. Shake off excess again.

Heat your oil:

Pour at least 3 inches of vegetable oil into a deep pot or fryer and heat it to 375 degrees Fahrenheit.

Fry to golden perfection:

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

Finish and serve:

Lift the onion out and let it drain on paper towels, then season lightly with salt while it is still hot. Serve immediately with that creamy dipping sauce you made earlier.

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Last summer my neighbor smelled the frying onion through our open kitchen window and showed up on our back porch with two cold beers. Now it has become a tradition, we make blooming onions and sit on the patio watching the sunset while pulling apart petals and catching up on life. Food has a way of bringing people together like that.

Making The Perfect Cuts

Take your time with the cutting step, honestly it makes or breaks the whole recipe. Use your sharpest knife and let the weight of the blade do most of the work rather than forcing it through. If you cut all the way to the root, the onion will separate completely, but stopping just short creates those beautiful connected petals that bloom open in the hot oil.

Oil Temperature Secrets

I cannot stress enough how important maintaining that 375 degree temperature really is. Use a kitchen thermometer if you have one because guessing almost never works out right. The perfect temperature creates that immediate sizzle that seals the coating while letting the onion inside steam tender and sweet.

Serving Suggestions

This appetizer really shines as the star of the show, so serve it while everyone is gathering and still hungry enough to really appreciate it. Set it right on the table with the dipping sauce in the center and let everyone dig in together.

• Cold beer is the classic pairing but a crisp white wine cuts the richness beautifully too
• Add lemon wedges on the side for anyone who wants a bright acidic contrast
• Consider making a second onion if you are feeding more than four people because they go fast

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There is something deeply satisfying about making a restaurant classic at home, especially one that looks this impressive. Grab a cold drink and pull up a chair, this is the kind of food that turns regular dinners into memories.

Recipe FAQs

→ What type of onion works best?

Sweet onions like Vidalia or Walla Walla are ideal because their natural sweetness balances the seasoned coating. Large onions create the most impressive presentation and yield plenty of petals.

→ How do I get the onion to bloom properly?

Keep the root end intact while making vertical cuts around the onion, starting about half an inch from the root. Create 12-16 sections, then turn over and gently separate the layers with your fingers.

→ What oil temperature should I maintain?

Heat your oil to 375°F (190°C) for optimal frying. This temperature creates a crisp exterior without burning the coating while ensuring the onion cooks through properly.

→ Can I make this ahead of time?

Prepare the sauce in advance and refrigerate. However, the onion should be sliced, coated, and fried just before serving for the crispiest texture. Reheating will result in soggy petals.

→ What dipping sauce variations work well?

The classic creamy horseradish sauce is traditional, but you could also try ranch dressing, spicy remoulade, or a simple mixture of mayonnaise with hot sauce or sriracha.