How To Make Baked Blooming Onion
Give in to nostalgia with this blooming onion. It has all the goodness of the classic dish but with a lighter touch as it is baked instead of deep-fried.
Preheat oven to 400 degrees F.
On a cutting board, use a knife to cut off the top (not the root) ¼-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 16ths, beginning with the knife ⅛-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.
Gently spread apart the petals. 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.
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 to 15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.
Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.
If you soak your sliced onion in cold water overnight, it will open up naturally on its own.
- Calories: 583.17kcal
- Fat: 18.31g
- Saturated Fat: 7.64g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.47g
- Polyunsaturated Fat: 1.91g
- Carbohydrates: 79.26g
- Fiber: 6.66g
- Sugar: 35.41g
- Protein: 29.89g
- Cholesterol: 339.07mg
- Sodium: 1730.81mg
- Calcium: 369.06mg
- Potassium: 797.57mg
- Iron: 5.11mg
- Vitamin A: 167.07µg
- Vitamin C: 24.32mg
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