Best Blooming Onions Recipes

BLOOMING ONIONS

Steps:

• Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end., Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, for 20 minutes., In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper., Bake until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.

DIPPING SAUCE FOR ONION PATTIES/PETALS AND BLOOMING ONIONS

Steps:

• Mix together and enjoy!
• all measurements are approximately i just pour and tweak it depending on my mood! have fun with it!

GLUTEN-FREE CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, baking mix, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP

Steps:

• Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
• Crush cereals. In large bowl, mix crushed cereals, flour, salt and spices. In another large bowl, beat milk and eggs with whisk.
• Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
• Repeat step 3 with remaining onion, cereal mixture and egg mixture.
• In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.

CAMPFIRE BLOOMING ONIONS

Steps:

• Peel onions and cut each one into quarters, keeping onions together.
• Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion.
• Double wrap each onion in foil and place on hot coals.
• Cook for 30 to 40 minutes.
• Carefully remove from coals and unwrap. Season with salt and pepper, then eat.
• You can also serve with a Ranch dip or hot sauce.

BLOOMING ONIONS: BITE-SIZED RECIPE - (4.6/5)

Steps:

• First make sure you buy the right onions! You can't use frozen onions or pearl onions. They are a bit too small. You need these cipollini onions. You can usually find them by the pound in most supermarkets near the onions! 1. Prep onions by slicing off the root end. Slice off as little as possible. 2. Carefully peel onions. 3. Use a sharp knife to cut the onion into eighths, vertically, being careful not to cut all the way through the onion so it stays together. It's best to leave what was the tip end intact. 4. After you slice each onion, press on it gently to separate the sections. 5. Toss all the prepped onions in the buttermilk and egg mixture. 6. Let them sit for at least 5-10 minutes to soak or overnight. 7. Stir together flour with paprika, salt, pepper, garlic powder, and cayenne. 8. Remove onions from buttermilk mixture and dust heavily with flour mixture. Be sure to get it in all the cracks of the onions so they "bloom" a bit as they fry. 9. Move coated onions to a clean plate. 10. Heat frying oil to 350 degrees F. 11. Fry onions for about 4 minutes until they are golden brown. 12. Remove onions and let drain for a minute. Serve while hot with dipping sauce! Onion Dip: 13 Mix all ingredients together. It's best when it has time to meld together.

BABY BLOOMING ONIONS

Steps:

• Combine mayonaisse, chipotle pepper, adobo sauce, minced garlic, green onion, lime juice and mustard in small bowl. Cover and place in refrigerator. Whisk egg and milk in bowl deep enough to dunk the onion. Mix flour, paprika, salt, cayenne pepper, black pepper, garlic powder, oregano and cumin in bowl deep enough to fit the onion. Cut a small part of the onion of the top and the bottom creating a flat surface and peel any old skins off the onions. Cut onions in pie shape without cutting all the way through. Cut them in 12ths so they will spread out a little bit. Gently work to spread them out. Dip the onion in the egg mixture and then in the flour mixture. Back into the egg mixture and then back into the flour mixture, You will need to gently work the the mixtures into the petals of the onion. Refrigerate the onions for 15-30 minutes. Heat oil in a heavy pan to 350 degrees. You will need just enough oil to cover the onion. Fry the onions right side up for 6-9 minutes. Stay close so they do not get too brown. Drain on paper towels. Serve immediately with the chipotle mayo.