Baked Blooming Onion
One of my favorite memories with my Dad back in the day was going to dinner at Outback's. the first thing we did when the waitress showed up was to order a bloomin onion. For the Longest time, that is how I tricked Noah into eating things, tell him it was a bloomin onion, LOL
So one of the first things I did as a young adult was to experiment with onions, I went through some nasty messes and a few good ones until BAMM I opened the oven and a heavenly light poured out and angels sang...ok I'm exaggerating just a little. But it was heavenly to say the least.
TOTAL TIME: 35 MINS
FOR THE BLOOMING ONION:
1 large Vidalia onion
2/3 cup Panko breadcrumbs
1 Tbsp. Cajun seasoning
1/4 tsp. salt
Dipping sauce, see below
FOR THE SPICY DIPPING SAUCE:
1/2 cup Plain yogurt (or Dukes mayo)
2 Tbsp. ketchup
2 tsp. horseradish sauce
1/4 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. oregano
The Night Before:
On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed.
Peel the outermost layer of the onion down to the root, but leave the root intact.
Lay the onion on the cutting board so that the flat side is facing downward. Then use a knife to section the onion into sections (16th's), beginning with your knife 1/8-inch away from the root and cutting straight down.
Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet.
Then gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut.
Then soak in water until ready to cook the next day.
In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
In a separate bowl, whisk the eggs until combined.
Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture.
Repeat until all petals are coated. (The panko won’t “stick” when the egg is wet, so just press it on with your fingers.)
Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are golden brown.
Remove and serve with desired dipping sauces.
TO MAKE THE SPICY DIPPING SAUCE:
Whisk all ingredients together until combined. Serve immediately or refrigerate for up to 1 week.
I hope you enjoy, please leave your comments and cooking tips below.
xoxo Haley Fox