Best Herb Baked Onion Bloom Recipes

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HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN



Herb-Roasted Onions - Barefoot Contessa Ina Garten image

Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Onions

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leave
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
  • Peel the onion.
  • Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
  • Place the wedges in a bowl.
  • For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
  • Slowly whisk in the olive oil.
  • Pour the dressing over the onions and toss well.
  • With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
  • Bake the onions for 30 to 45 minutes, until tender and browned.
  • Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
  • Sprinkle with parsley, season to taste and serve warm or at room temperature.

ROASTED RED ONION FLOWERS



Roasted Red Onion Flowers image

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Provided by Laurie David

Categories     Onion     Appetizer     Side     Vegetarian     Fall     Spring     Summer     Winter     Healthy     Oscars     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 5

6 medium red onions or sweet onions (such as Walla Walla), skin on, roots intact
6 tablespoons olive oil, divided
Salt (smoked is delicious here)
Herbs-either a few bay leaves or a few sprigs of rosemary and thyme
Freshly ground black pepper

Steps:

  • Preheat oven to 350°.
  • Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
  • Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
  • Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
  • Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.

CRISPY ONION BLOSSOM



Crispy Onion Blossom image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 medium Vidalia onion (3/4 to 1 pound)
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 teaspoon hot sauce
3/4 cup mayonnaise
3 tablespoons extra hot horseradish
1 tablespoon yellow mustard
1 lemon, juiced
1 tablespoon Cajun seasoning
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon dried parsley
1 tablespoon Cajun seasoning
1/2 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 quarts vegetable oil
2 large eggs

Steps:

  • For the onion: Trim the stem end of the onion by slicing off 1/2 inch. Peel off and discard any onion skin. Trim the root end of the onion to remove any hair or dirt. Put the onion on a cutting board root-end up. Leaving 1/2 inch uncut around the root end, make 4 vertical cuts evenly spaced around the onion. Continuing this action, make 3 cuts in each quadrant of the onion to create 16 "petals" evenly spaced around the onion root.
  • Put the onion stem-side up in a medium bowl and sprinkle with some salt and pepper. Mix the buttermilk and hot sauce in a measuring cup and pour over top of the onion. Allow the onion to rest in the buttermilk mixture for 30 minutes.
  • For the dipping sauce: Meanwhile, whisk together the mayonnaise, horseradish, mustard, lemon juice and Cajun seasoning in a small mixing bowl. Set aside. (See Cook's Note.)
  • For the breading: Use a mixing bowl that is wide enough to accommodate the onion blossom, and be sure to have a plate that fits over the bowl. Whisk together the flour, cornstarch, dried parsley, Cajun seasoning and ground mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
  • Pour the vegetable oil into a large, heavy-bottomed stockpot. Preheat the oil to 375 degrees F over medium-high heat (the oil will drop in temperature when the onion is added, so adjust the heat as needed to maintain 360 degrees F). Line a baking sheet with paper towels.
  • Remove the onion from the buttermilk mixture and allow any excess to drip off. Crack the eggs into the buttermilk mixture and whisk to combine.
  • Place the onion into the seasoned flour, root-end up. Put the plate on top of the bowl to cover the opening, then invert the bowl and plate, holding them together and gently shaking to ensure that the onion is evenly coated in the seasoned flour. Invert again right-side up and remove the plate. Lift the onion out and shake to remove any excess flour.
  • Place the onion into the egg mixture root-side down, being sure that it is fully submerged. Remove the onion and allow any excess liquid to drip off. Place the onion back into the seasoned flour and repeat the shaking process for a second time to ensure that all petals are evenly breaded.
  • Carefully lower the breaded onion, root-side down, into oil. Fry until evenly golden brown and crispy, 5 to 6 minutes. Lift the onion out of the hot oil and place on the lined baking sheet. Sprinkle with salt and serve immediately with the dipping sauce.

HERB-ROASTED ONIONS



Herb-Roasted Onions image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
  • For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
  • With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

ALMOST-FAMOUS BLOOMIN' ONION



Almost-Famous Bloomin' Onion image

This crispy fried onion has pull-apart "petals" that you can dip into a creamy, spiced sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil, as needed, for frying
Kosher salt

Steps:

  • Combine all of the dip ingredients in a bowl, cover and refrigerate.
  • Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
  • Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
  • Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
  • Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

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