These easy Blooming Onions are double coated with a slightly spicy breading and deep fried to golden perfection. They are better than Outbacks and super simple to make. Now you can make your own Blooming Onion right in the confines of your own kitchen at your convenience. If you like onion rings or onion straws than you are sure to love these crispy onions. Are you always in a hurry? No problem make the dipping sauce up to two days in advance and store it in an airtight container in the refrigerator. Not into deep frying? They are delicious cooked in an air fryer. Simply preheat the air fryer to 400 degrees. Prepare the onion per the recipe instructions however cook it in the air fryer basket for about 10 minutes or until crispy and golden brown.
Start by cutting the onions. Cut a small flat spot on the non-root end of the onion. Now remove any dried or damaged peels. Place the onion flat side down on a cutting board (root side up). Now using a sharp knife starting about 1/2 inch from the root make a clean slice downward. Next turn the onion one quarter turn and make another clean slice downward. Follow that with two more quarter turns and two more clean slices downward.
Now you should have four clean slices down on the onion equally spaced apart. Now cut three to four equal spaced cuts downward in each of those four sections. Then turn the onion root side down and gently fan out those sections.
INGREDIENTS
DIPPING SAUCE
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons creamy horseradish
1 1/2 tablespoons ketchup
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
Fried Blooming Onions
2 eggs
1 cup milk
2 cup flour
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon salt
1 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 medium sweet onions
Vegetable oil
INSTRUCTIONS
Combine the mayonnaise, sour cream, horseradish, ketchup, paprika, garlic powder and cayenne pepper.
Whisk egg and milk in bowl wide and deep enough to dunk the onion.
Mix flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper and garlic powder in bowl wide enough to fit the onion.
Cut a small flat spot on the non-root end of the onion. Remove any dried or damaged peels. Place the onion flat side down on a cutting board (root side up). Using a sharp knife starting about 1/2 inch from the root make a clean slice downward. Turn the onion one quarter turn and make another clean slice downward. Follow that with two more quarter turns and two more clean slices downward. Cut three to four equal spaced cuts downward in each of those four sections. Then turn the onion root side down and gently fan out the sections.
Put the onion in the bowl with the flour mixture. Using your hands coat the onion with the flour mixture spreading and separating the onion to make sure that it all gets breaded. Now dunk the onion into the egg mixture. Then back into the flour mixture using your hands to coat the onion.
Heat oil in a heavy pan to 375 degrees. You will need just enough oil to cover the onion. Fry the onions root side up for 5-7 minutes. Drain on paper towels.
Serve promptly with the dipping sauce.
