Blooming Onion (Printable Version)

Crispy golden onion blossom with seasoned coating and zesty creamy dipping sauce perfect for sharing.

# What You'll Need:

→ For the Blooming Onion

01 - 1 large sweet onion (such as Vidalia)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil, for frying

→ For the Creamy Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper, to taste

# Directions:

01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cover and refrigerate until ready to serve.
02 - Peel the onion and trim 1/2 inch off the top (stem end), leaving the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make downward cuts all around the onion to create 12–16 sections (petals), being careful not to cut through the root. Turn onion over and gently separate the petals.
03 - In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper.
04 - In a separate bowl, beat eggs with milk until well combined.
05 - Dredge the onion in the flour mixture, making sure to coat between all the petals. Shake off excess.
06 - Dip the onion into the egg mixture, ensuring it gets in between the petals.
07 - Coat the onion again in the flour mixture, pressing lightly to adhere. Shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F.
09 - Using a slotted spoon or spider, carefully lower the onion, cut-side down, into the hot oil. Fry for 6–8 minutes, turning occasionally, until golden brown and crispy.
10 - Remove onion and drain on paper towels. Season lightly with salt while hot.
11 - Serve immediately with the creamy dipping sauce.

# Expert Tips:

01 -
  • The contrast between the incredibly crunchy exterior and the sweet tender onion inside is absolutely addictive
  • That dipping sauce has just enough horseradish kick to make everyone reach for seconds
  • Nothing beats pulling apart those golden petals with your hands while they are still hot from the fryer
02 -
  • Keeping that root end intact is absolutely crucial or your onion will fall apart into pieces instead of blooming beautifully
  • Getting flour between every single petal the first time ensures you get that crispy texture in every bite, not just on the outside
  • The oil temperature really matters, too cool and the coating gets soggy, too hot and it burns before the onion cooks through
03 -
  • A blooming onion cutter gadget makes the slicing step foolproof if you plan to make these often
  • The dipping sauce tastes even better if you make it a day ahead and let all those flavors meld together
  • Leftovers reheat surprisingly well in a 400 degree oven for about 10 minutes if you somehow have any
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