What You'll Need
| Blooming Onion 1 large Vidalia onion 1 egg 1 cup flour 1 cup milk 1 1/2 tsp. salt 1 1/2 tsp. cayenne pepper 1 tsp. paprika 1/2 tsp. black pepper 1/4 tsp. oregano 1/8 tsp. thyme 1/8 tsp. cumin Vegetable oil | Dipping Sauce 1/2 cup mayonnaise 2 tbsp. creamy horseradish 1 tbsp. ketchup 1/3 tsp. paprika 1/3 tsp. cayenne pepper 1/3 tsp. salt 1/8 tsp. oregano Pinch of black pepper | Equipment Blooming onion cutter or a sharp large knife Pairing Knife Deep fryer or large pot 2 large mixing bowls 1 small mixing bowl Paper towels |
Make the Dipping Sauce Before you start preparing your onion, you're going to want to make the dipping sauce that you'll use to dip your onions in. The sauce described here is a tangy, southwestern style dip that goes perfectly with fried onions. Here's how to make it:
In your
small mixing bowl, combine all of the ingredients listed above (for the dipping sauce). Mix the ingredients together thoroughly until the texture of the sauce is smooth and consistent. Cover the sauce and keep it covered in the refrigerator until your onion is ready to serve.
Make the Blooming Onion Now that the dipping sauce is made and ready to go, we can get to work on the centerpiece of the dish: The blooming onion! Make sure to get all of your ingredients and equipment ready before beginning so that they are easily accessible when needed. Here we go: Combine the milk and egg in one of the mixing bowls. Beat thoroughly. In the other mixing bowl, combine the flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme and cumin. Now it's time to slice the onion. If you have one of those handy blooming onion cutters then feel free to use it here. If not: Cut 1 inch off the top of your onion and remove the outside layer of skin. Leave the bottom of the onion intact, as this will keep the onion pieces attached when it blooms. Next, use your pairing knife to cut a 1 inch core out of the center of the onion. Using your larger knife, cut the onion down the center and stop about 3/4 inch from the bottom. Rotate the onion 90 degrees and make a similar cut. Repeat this 9 or 10 times or until the pieces become too thin to cut. Slowly spread apart the onion petals. If the pieces stick together too much, dip your onion in boiling water for 1 minute and then cold water for another minute. This will help keep the pieces from sticking. Dip the onion once into the milk and egg mixture, and then again into the bowl that has all of the dry ingredients. Repeat this once more to make sure that the onion pieces are fully coated. Place the onion in the fridge while you prepare the oil for frying. Pour the vegetable oil into your deep fryer or cooking pot and preheat it to about 350 degrees. Make sure to use enough oil that you can fully submerge the onion. Place the onion in the oil and deep fry it (right-side up) for about 10 minutes or until it turns golden brown. Remove the onion from the oil and place it on a folded paper towel until the excess oil has drained off. Put the dipping sauce in a small serving dish and place it in the center of the blooming onion. Serve and enjoy!
