baked blooming onion _ gimme some oven

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Baked Blooming Onion

April 15, 2013

One of my favorite memories with my grandma back in the day was going to dinner at Chili’s. My mom would order a salad, my

sister would order chicken fingers, and my grandma and my dad and I would all order the baby back ribs, which inevitably brought

on a rendition of everyone singing the famous jingle (with bar-be-que sauce!).

But before we dove into our messy main courses, every now and then we would get the treat of ordering the famous “awesomeblossom”. Or as other restaurants call it, a blooming onion. I found out later that this deep-fried onion topped the charts at the

time for the most unhealthy thing you could order at the restaurant, but boy was it good!!! We all loved dipping those onion petals

in that heavenly sauce — so much so, that we were often completely full before our entrees arrived! Oh, to have the metabolism of

a kid. :)

I admit I haven’t had a blooming onion in at least a decade. But when I recently posted a lightened up version of another

restaurant favorite, it reminded me of the famous awesome blossom. And I got to thinking what it would take to lighten it up! Sure

enough, my favorite way to “oven-fry” other dishes worked like a charm with this dish, and my baked blooming onion was born! Just

coat an onion with a heck of a lot of seasoned panko, bake it in the oven, and you’re good to go!

It is definitely different than the deep-fried effect. But the panko made this blooming onion crispy, flavorful, and made for a really

fun appetizer to share with friends. And I guarantee that everyone will be so impressed with how you got the onion to “bloom”!

Definitely a timeless treat, made all the better when it’s not loaded with a gazillion calories. Enjoy!

Print

Baked Blooming Onion

35 minutes

Yield: 1 blooming onion

A healthier and baked version of the classic blooming onion.

Ingredients

d Blooming Onion | Gimme Some Oven http://www.gimmesomeoven.com/baked-bloomi

8/12/2013



For The Blooming Onion:

1 large Vidalia onion

2/3 cup Panko breadcrumbs

1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)

1/4 tsp. salt

2 eggs

optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustard

For The Spicy Dipping Sauce:

1/2 cup Greek yogurt (or 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

Method

To Make The Blooming Onion:

Preheat oven to 400 degrees.

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 (that you just cut) is facing downward. Then use a knife to section the

onion into 16ths, 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 use your fingers to 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 into 16ths.

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) 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. It is kind of tedious, but worth it!

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 lightly crisped.

Remove and serve with desired sauces.

To Make The Spicy Dipping Sauce:

Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

**Instead of the Cajun seasoning, you could substitute in Italian seasonings or whatever you love best. Just taste a pinch of the

dry seasoning before applying it to the onion to see if it needs to be seasoned with salt and pepper.

http://www.gimmesomeoven.com/baked-blooming-onion/

(c) 2012 Gimme Some Oven. All rights reserved.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She

also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet

pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest,

Google+ & Instagram.


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