Blooming Onion

The first time I watched a blooming onion emerge from the fryer at a steakhouse, I actually laughed out loud. It seemed like such an unnecessary, glorious spectacle of food. Years later, standing in my kitchen with oil splattering and flour everywhere, I understood exactly why this appetizer earns its spotlight on the menu.

I made these for my fathers birthday last year, and the man who claims he doesnt like fried food ate three-quarters of the onion himself. Something about tearing off those crispy petals turns a regular appetizer into an interactive experience.

Ingredients

• 1 large sweet onion: Vidalia onions are ideal because their natural sweetness balances the spicy coating perfectly
• 2 1/2 cups all-purpose flour: Creates that light, crispy crust we are after
• 2 teaspoons paprika: Gives the coating that gorgeous reddish golden color
• 1 teaspoon garlic powder: Essential depth that rounds out all the spices
• 1 teaspoon dried oregano: Adds an herbal note that cuts through the richness
• 1 teaspoon salt: Enhances all the other flavors in the coating
• 1/2 teaspoon ground black pepper: Provides just enough background warmth
• 1/2 teaspoon cayenne pepper: The gentle heat that keeps you coming back for more
• 2 large eggs: Help the flour coating actually stick to the onion petals
• 1 cup whole milk: Creates a rich batter that fries up beautifully golden
• Vegetable oil: You will need at least 3 inches for proper frying
• 1/2 cup mayonnaise: The creamy base for our dipping sauce
• 2 tablespoons sour cream: Adds tang and velvety texture to the sauce
• 1 tablespoon ketchup: Provides subtle sweetness and that classic dipping sauce flavor
• 1 teaspoon prepared horseradish: The secret ingredient that makes the sauce unforgettable
• 1/2 teaspoon smoked paprika: Gives the sauce a smoky depth
• 1/2 teaspoon garlic powder: Consistent garlic flavor throughout the dish
• 1/4 teaspoon cayenne pepper: Just a hint of heat in every dip
• Salt and black pepper: Season the sauce to your personal taste

Instructions

Make the dipping sauce first:

Whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Cover and refrigerate until you are ready to serve.

Prep the onion:

Peel the onion and trim 1/2 inch off the top stem end, leaving the root completely intact. Place the onion cut-side down on your cutting board. Starting 1/2 inch from the root, make downward cuts all around the onion to create 12 to 16 sections, being very careful not to cut through the root. Turn the onion over and gently separate the petals with your fingers.

Mix the coating:

In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper until well combined.

Make the egg wash:

In a separate bowl, beat the eggs with the milk until completely smooth.

First flour coating:

Dredge the onion in the flour mixture, making sure to get the coating between every single petal. Shake off any excess flour.

Egg dip:

Dip the onion into the egg mixture, ensuring the liquid gets in between all the petals thoroughly.

Final flour coat:

Coat the onion again in the flour mixture, pressing lightly to help it adhere. Shake off excess once more.

Heat the oil:

Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F (190°C).

Fry the onion:

Using a slotted spoon or spider, carefully lower the onion cut-side down into the hot oil. Fry for 6 to 8 minutes, turning occasionally, until golden brown and crispy all over.

Finish and serve:

Remove the onion from the oil and drain on paper towels. Season lightly with salt while it is still hot. Serve immediately with the creamy dipping sauce.

Save

My sister texted me the next day after I made these, asking if I had any more onions left. That is when I knew this recipe wasnt just a novelty act, it was a keeper.

Mastering the Cut

The most intimidating part of this recipe is definitely slicing the onion into that bloom shape. Take your time with the first few cuts, and do not worry if your sections are not perfectly even. As long as you do not cut through the root end, the onion will hold together beautifully during frying. A really sharp knife makes all the difference here.

Oil Temperature Matters

I have learned the hard way that oil temperature is everything with this recipe. If the oil is too cool, the coating will absorb too much grease and turn soggy. Too hot, and you will burn the outside before the onion cooks through. A deep fry thermometer is absolutely worth the investment for this recipe alone. Keep that oil steady at 375°F.

Serving Suggestions

While this blooming onion is fantastic on its own, I have found it becomes even better with the right accompaniments. A cold beer or crisp white wine cuts through the richness perfectly. You could also offer some additional hot sauce on the side for guests who like extra heat.

• Make the dipping sauce a day ahead so the flavors really meld together
• Set up a cooling rack with paper towels ready before you start frying
• Leftovers can be reheated in a 350°F oven for about 10 minutes, though they are best enjoyed fresh

Save

There is something deeply satisfying about pulling apart those crispy, golden petals with friends. This recipe brings people together in the best possible way.

Recipe Questions & Answers

→ What type of onion works best?

Sweet onions like Vidalia, Walla Walla, or Maui varieties provide the best flavor profile. Their natural sweetness balances perfectly with the savory seasoned coating and crispy texture.

→ How do I get the petals to separate properly?

Make cuts about halfway through the onion from top to bottom, spacing them evenly around the circumference. After cutting, flip the onion over and gently pull the petals apart with your fingers, being careful not to detach them completely from the root base.

→ What's the ideal frying temperature?

Maintain your oil at 375°F (190°C) for optimal results. Too hot and the coating burns before the onion cooks through; too cool and the coating becomes greasy rather than crispy. Use a kitchen thermometer for accuracy.

→ Can I make this ahead of time?

Prepare the dipping sauce up to 24 hours in advance. However, the onion itself fries best immediately after coating—the batter loses its crunch if it sits too long. For best results, fry right before serving.

→ What dipping sauce alternatives work well?

Ranch dressing, spicy remoulade, or even a simple garlic aioli make excellent alternatives. You could also serve with buffalo sauce for extra heat or keep it classic with just seasoned salt and pepper.