Who doesn’t love pulling apart a baked blooming onion and dipping those crispy petals into a creamy, zesty sauce? While traditional versions are deep-fried, this baked version gives you all the golden, crunchy goodness without the grease. Healthier and just as flavorful, these baked blooming onions are the perfect addition to any party or gathering.
Full Recipe:
Ingredients
For the Onion:
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2 large sweet onions (Vidalia works well)
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½ cup all-purpose flour
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon cayenne pepper (optional for extra heat)
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2 large eggs
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¼ cup milk
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1 cup panko breadcrumbs
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Cooking spray
For the Dipping Sauce:
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½ cup mayonnaise
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¼ cup sour cream
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1 tablespoon ketchup
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1 teaspoon hot sauce (optional)
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½ teaspoon paprika
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½ teaspoon garlic powder
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¼ teaspoon salt
Directions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
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Cut the top off each onion, leaving the root intact. Peel away the skin. Slice the onion into 8–12 segments, stopping just before the root. Gently separate the petals.
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Set up a breading station with three bowls:
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Bowl 1: Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
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Bowl 2: Whisk together eggs and milk.
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Bowl 3: Add panko breadcrumbs.
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Coat the onion in the flour mixture, ensuring it gets between the petals. Dip it into the egg mixture, then coat it thoroughly with breadcrumbs.
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Place the coated onion on the prepared baking sheet, spray generously with cooking spray, and bake for 25–30 minutes, rotating halfway through.
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For the dipping sauce: Mix mayonnaise, sour cream, ketchup, hot sauce, paprika, garlic powder, and salt in a small bowl.
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Serve hot, with the dipping sauce on the side.
Nutrients
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Calories: 280–320 kcal
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Protein: 5g
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Carbohydrates: 25g
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Fat: 18g
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Saturated Fat: 4g
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Unsaturated Fat: 7g
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Fiber: 2g
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Sugar: 4g
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Sodium: 450mg