Crispy Baked Onion Bloom
This Crispy Baked Onion Bloom is golden, crunchy, and made right in the oven. Perfect for your next summer hangout, movie night, or anytime you’re craving something seriously snackable! This recipe makes 4 servings.
prep time
24 hours / 0 mins
cook time
20 minutes
Ingredients
For the baked onion:
1 large sweet onion
3 tablespoons all purpose flour
1/2 cup milk
2 large eggs
2/3 cup Panko breadcrumbs
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon kosher salt
For the dipping sauce:
2/3 cup Greek yogurt
2 tablespoons ketchup
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 large sweet onion
3 tablespoons all purpose flour
1/2 cup milk
2 large eggs
2/3 cup Panko breadcrumbs
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon kosher salt
For the dipping sauce:
2/3 cup Greek yogurt
2 tablespoons ketchup
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Directions
Use a large knife to cut the top off the onion - leave the root intact. Peel off the skin.
Lay the cut side of the onion flat on a cutting board and use your knife to cut the onion into 12 sections for a smaller onion or 16 sections for a larger onion.
Once all your cuts have been made, add the onion to a large bowl of water with four tablespoons of salt (cut side down) and allow the onion to brine for 30 minutes to 24 hours. (If brining for longer than an hour, place the bowl of water and onion in the refrigerator) Remove the onion from the water, shake off excess water, and pat dry.
Preheat oven to 400 degrees F.
In a tall measuring cup or bowl, whisk together milk and eggs.
Combine Panko, paprika, Cajun seasoning, and salt in a bowl.
Dip the onion, cut side down into the milk and eggs mixture till all the sections are coated. Then dip the onion into the panko mixture. Use your hands to press panko mixture in between all the onion petals.
Flip the onion over and place on a baking sheet. Press panko mixture onto any spots that are not covered.
Bake for 18 to 20 minutes or until golden brown.
Combine the yogurt, ketchup, parsley, Worcestershire sauce, paprika, garlic powder, and salt for the dipping sauce.
Serve the onion immediately from the oven with the sauce.
Lay the cut side of the onion flat on a cutting board and use your knife to cut the onion into 12 sections for a smaller onion or 16 sections for a larger onion.
Once all your cuts have been made, add the onion to a large bowl of water with four tablespoons of salt (cut side down) and allow the onion to brine for 30 minutes to 24 hours. (If brining for longer than an hour, place the bowl of water and onion in the refrigerator) Remove the onion from the water, shake off excess water, and pat dry.
Preheat oven to 400 degrees F.
In a tall measuring cup or bowl, whisk together milk and eggs.
Combine Panko, paprika, Cajun seasoning, and salt in a bowl.
Dip the onion, cut side down into the milk and eggs mixture till all the sections are coated. Then dip the onion into the panko mixture. Use your hands to press panko mixture in between all the onion petals.
Flip the onion over and place on a baking sheet. Press panko mixture onto any spots that are not covered.
Bake for 18 to 20 minutes or until golden brown.
Combine the yogurt, ketchup, parsley, Worcestershire sauce, paprika, garlic powder, and salt for the dipping sauce.
Serve the onion immediately from the oven with the sauce.
