Blooming Onion

Written by admin



  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 tablespoons creamy horseradish
  • 1 1/2 tablespoons ketchup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper

Fried Blooming Onions

  • 2 eggs
  • 1 cup milk
  • 2 cup flour
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 3 medium sweet onions
  • Vegetable oil

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  1. Combine the mayonnaise, sour cream, horseradish, ketchup, paprika, garlic powder and cayenne pepper.
  2. Whisk egg and milk in bowl wide and deep enough to dunk the onion.
  3. Mix flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper and garlic powder in bowl wide enough to fit the onion.
  4. Cut a small flat spot on the none root end of the onion.  Remove any dried or damaged peels.  Place the onion flat side down on a cutting board (root side up).  Using a sharp knife starting about 1/2 inch from the root make a clean slice downward.  Turn the onion one quarter turn and make another clean slice downward.  Follow that with two more quarter turns and two more clean slices downward.  Cut three to four equal spaced cuts downward in each of those four sections. Then turn the onion root side down and gently fan out the sections.
  5. Put the onion in the bowl with the flour mixture. Using your hands coat the onion with the flour mixture spreading and separating the onion to make sure that it all gets breaded.  Now dunk the onion into the egg mixture.  Then back into the flour mixture using your hands to coat the onion.
  6. Heat oil in a heavy pan to 375 degrees. You will need just enough oil to cover the onion. Fry the onions root side up for 5-7 minutes. Drain on paper towels.
  7. Serve promptly with the dipping sauce.


  • If available use sweet Vidalia Onions
  • Try to maintain a consistent fry temperature of 375 degrees.  Use a candy or deep fry thermometer. Dutch ovens are good heavy pans to fry in.  Because of their thickness they maintain and hold heat well.
  • If you have a deep fryer that is big enough use it.
  • For best results do not crowd the frying pan.  Instead fry in batches.
  • Stay real close when frying the onions.  They will take anywhere from 5-7 minutes to reach a deep golden brown.
  • The sauce can be made up to two days in advance and stored in an airtight container in the refrigerator.
  • These fried onions are best served promptly while they are warm and crisp.
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