Oven-Baked Blooming Onion
A healthier twist on the classic blooming onion, this oven-baked version is crispy, tender, and perfect for sharing at game night or family gatherings.
Ingredients
For the Blooming Onion
- 1 large yellow onion Keep the root intact for better blooming.
- 2 tablespoons olive oil For browning.
- 1/2 cup all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper Optional for a kick.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk Can use dairy or unsweetened plant milk.
- 1 large egg
For the Dipping Sauce
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- pinch cayenne pepper Optional for an added kick.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel the onion and slice off about 1/2 inch from the top, keeping the root intact. Place the onion root-side up.
- Make 12-16 vertical cuts towards the root, stopping 1/2 inch from the base.
- Gently spread the onion petals apart.
Coating the Onion
- In a shallow bowl, whisk together flour, paprika, garlic powder, cayenne, salt, and black pepper.
- In another bowl, whisk the milk and egg until combined.
- Immerse the onion in the milk-egg mixture, then coat it evenly in the flour mixture.
- Position the onion root-side down on the prepared baking sheet and drizzle with olive oil.
Baking
- Bake for 30-40 minutes or until the onion is tender and crispy.
Making the Dipping Sauce
- While the onion bakes, whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, and cayenne for the dipping sauce.
Serving
- Serve the blooming onion hot alongside your zesty dipping sauce.
Notes
For an extra crispy finish, consider double-dipping the onion into the milk-egg mixture and flour before baking. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.