Baked Blooming Onion
- For The Blooming Onion:
- 1 large Vidalia onion
- 2/3 cup Panko breadcrumbs
- 1 Tbsp. Cajun or blackening seasoning or alternate seasonings
- 1/4 tsp. salt
- 2 eggs
- optional sides: ketchup, spicy dipping sauce, ranch dip, honey mustard
- For The Spicy Dipping Sauce:
- 1/2 cup Greek yogurt (or mayo)
- 2 Tbsp. ketchup
- 2 tsp. horseradish sauce
- 1/4 tsp. salt
- 1/4 tsp. smoked paprika
- 1/8 tsp. garlic powder
- 1/8 tsp. oregano
To Make The Blooming Onion:
Preheat oven to 400 degrees.
On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.
Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.
In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
In a separate (additional) bowl, whisk the eggs until combined.
Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won't totally "stick" when the egg is wet, but just press it on with your fingers.) It is kind of tedious, but worth it!
Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.
To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.