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  • For The Blooming Onion:
  • 1 large yellow onion
  • 3 large eggs
  • 1 c. bread crumbs
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. kosher salt
  • For the Sauce:
  • 2/3 c. mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. horseradish
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • kosher salt



Step 1

For The Blooming Onion

Place your onion on the cutting board and cut off the top of the onion (the part that does not contain the root) to expose the layer. Peel off the skin and discard.

Turn the onion cut side down. Starting about 1/2-inch from the root, make a downward cut all the way down to the cutting board. Repeat with 3 other cuts evenly spaced around the onion, leaving you with 4 cuts total.

Next, continue slicing each section until you have 16 total cuts. You can achieve this by cutting each section 3 times.

Place onion in a bowl of water and soak in the fridge overnight for the onion to open.

Take the onion out of the water and pat dry.

In a medium bowl, combine bread crumbs, paprika, garlic powder, onion powder and salt

In a separate bowl whisk eggs until combined.

Start with the bottom layers of the onion and using a pastry brush, brush each petal with the egg mixture until coated. Sprinkle with panko and press with your fingers to adhere. Repeat until entire onion is coated.

Meanwhile preheat your oven to 400ºF. Place onion on baking sheet and tent the entire baking sheet with foil. Bake until steamy, about 5 minutes. Remove tent and bake until onion is soft and the breading is crispy, about 15 minutes.

For The Dipping Sauce:

In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve with Blooming Onion.

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