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"Sure enough, my favorite way to 'oven-fry' other dishes worked like a charm with this dish, and my baked blooming onion was born!  Just coat an onion with a heck of a lot of seasoned panko, bake it in the oven, and you’re good to go!
It is definitely different than the deep-fried effect.  But the panko made this blooming onion crispy, flavorful, and made for a really fun appetizer to share with friends.  And I guarantee that everyone will be so impressed with how you got the onion to 'bloom!'  Definitely a timeless treat, made all the better when it’s not loaded with a gazillion calories.  Enjoy!"
**Important - read notes below.**

Servings: YIELD: 1 BLOOMING ONION

Servings: YIELD: 1 BLOOMING ONION
Ingredients
  • subheading: FOR THE BLOOMING ONION:
  • 1 large Vidalia onion (or any yellow onion)
  • ⅔ cup Panko breadcrumbs
  • 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
  • ¼ tsp. salt
  • 2 eggs
  • subheading: Optional sides:
  • ketchup, spicy dipping sauce (see below), ranch dip, honey mustard
  • subheading: FOR THE SPICY DIPPING SAUCE:
  • ½ cup Greek yogurt (or mayo)
  • 2 Tbsp. ketchup
  • 2 tsp. horseradish sauce
  • ¼ tsp. salt
  • ¼ tsp. smoked paprika
  • ⅛ tsp. garlic powder
  • ⅛ tsp. oregano
Steps
  1. subheading: TO MAKE THE BLOOMING ONION:
  2. Preheat oven to 400 degrees.
  3. On a cutting board, use a knife to cut off the top (not the root) ¼-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.
  4. 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 ⅛-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.
  5. (Update: I have had readers give the tip that if you soak your sliced onion in cold water overnight, it will open up naturally on its own.)
  6. In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
  7. In a separate (additional) bowl, whisk the eggs until combined.
  8. 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!
  9. 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 to 15 minutes until the onion is soft and the tips are lightly crisped.
  10. Remove and serve with desired sauces.
  11. subheading: TO MAKE THE SPICY DIPPING SAUCE:
  12. Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.
Notes
  • *Instead of the Cajun seasoning, you could substitute in Italian seasonings or whatever you love best.  Just taste a pinch of the dry seasoning before applying it to the onion to see if it needs to be seasoned with salt and pepper.
  • -- SAMANTHA - DECEMBER 8, 2015 @ 5:43 PM (#)
  • Sooo I worked at Outback (home of the blooming onion for years). Here are some tips you can apply.
  • Yes they do soak it in water, with a little salt (brine it) for 24 hours. This is done after its cut -- upside down so the petals get most the loving. Don’t feel bad if your cuts don’t look like the restaurant. Kingston onions are used and a special cutting tool patented just for Outback.
  • Other trick is it's coated in buttermilk mixture special to Outback tossed into a liberal seasoning mixture (which is secret but I know very similar to the sauce. Your sauce is pretty on point, plus the Panko for home baking). Paprika in the seasoning is key!
  • Then it’s dipped again in the buttermilk and into seasoning.
  • So for some if you’re looking for a thicker coating like the original you might wanna do a second coating of eggs and seasoning. Once it’s re-covered in seasoning it’s gently shaken to knock any thick excess off. Of course you’d vary it for this healthy recipe. I’m excited to try it because I have loved this onion for years!
  • Also Outback occasionally serves just plain petals, done the same way as the onion. (Individual onion strings). Texture sometimes varies but is another yum option!
  • Thanks for the healthy option!
  • --- HAYLEY @ GIMME SOME OVEN - DECEMBER 8TH, 2015 @ 8:50 PM
  • Thank you so much for taking the time to share these helpful tips with us Samantha - you sound like a blooming onion queen! :)
 

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