Blooming Onion and Dipping Sauce Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

Dipping Sauce:

• cup mayonnaise
• 2 tablespoons cream-style horseradish sauce
• 1 tablespoon ketchup
• teaspoon paprika
• teaspoon cayenne pepper
• teaspoon salt
• 1 teaspoon dried oregano
• 1 pinch ground black pepper

Coating:

• 1 cup milk
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoons salt
• 1 teaspoons cayenne pepper
• 1 teaspoon paprika
• teaspoon ground black pepper
• teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin

Onion:

• 1 large sweet onion
• cup vegetable oil for frying

Directions

Step 1: Gather all the ingredients for both the dipping sauce and the coating.

Step 2: Prepare the dipping sauce by mixing together the mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper in a medium-sized bowl. Stir until well combined, then cover and store it in the refrigerator until needed.

Step 3: Prepare the coating by beating the milk and egg together in a medium bowl until smooth. In a separate bowl, mix the flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin. Set both bowls aside.

Step 4: Prepare the onion. Slice about 1 inch off the top and bottom of the onion, and peel off the papery skin. Carefully remove a 1-inch diameter core from the middle of the onion, leaving the very bottom of the root end intact. Using a large, sharp knife, make a vertical cut down the center of the onion about three-quarters of the way down. Turn the onion 90 degrees and slice again. Continue slicing each section in half until you have 16 sections. Be careful not to cut through the bottom of the onion. Gently spread the "petals" apart.

Step 5: (Optional) To help separate the onion petals more easily, you can dip the onion into boiling water for 1 minute and then immediately transfer it to cold water to stop the cooking process.

Step 6: Dip the onion into the milk mixture, ensuring it is well-coated. Then coat it with the seasoned flour mixture, gently separating the petals and sprinkling the flour between them. Repeat the process by dipping the onion back into the milk mixture, then coating it once more with the flour mixture to ensure all sections are covered.

Step 7: Heat the oil in a deep fryer or a deep pot to 350F (175C). Make sure there is enough oil to completely submerge the onion when frying.

Step 8: Carefully lower the onion, cut-side up, into the hot oil. Fry for about 10 minutes, or until the onion is golden brown. Once done, remove the onion from the oil and drain it on a rack or paper towels.

Step 9: Once the onion has cooled slightly, open the center wide enough to fit a bowl of the dipping sauce. Serve and enjoy!

Nutrition Facts (per serving)