Best 3 Onion Blossoms Recipes
Indulge in the crispy, golden-brown goodness of Onion Blossoms, a tantalizing appetizer that will leave you craving more. These delightful morsels, also known as Blooming Onions, are crafted from large sweet onions, expertly sliced and separated into delicate layers. Each layer is coated in a seasoned batter and deep-fried to perfection, resulting in a mesmerizing onion flower that bursts with flavor in every bite. Typically served with a zesty dipping sauce, Onion Blossoms are a culinary delight that will elevate any gathering or meal. Whether you prefer a classic batter or a more adventurous variation infused with herbs, spices, or cheese, this article offers a diverse collection of Onion Blossom recipes to satisfy every palate.
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ONION BLOSSOMS
An Onion Blossoms-whole onions cut to resemble a flower and then deep-fried-were the talk of the town when served at a popular local festival in northwestern Louisiana. Steve Watkins of Liar's Pub in Bossier City shares his restaurants recipe-Jeanne Bennett, Minden, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 appetizer servings.
Number Of Ingredients 8
Steps:
- Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 in. from the bottom. Make additional cuts 1/8 in. from the first until there are cuts completely across top of onion. , Turn the onion a quarter turn so the slices are horizontal to you. Repeat the cuts 1/8 in. apart from each other until there is a checkerboard pattern across entire top of onion. , In a small bowl, make dip by combining the mayonnaise, sour cream, chili powder and 1-1/2 teaspoons Cajun seasoning; set aside. , In a 1-gal. plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small deep bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. , Fry in enough oil to cover onion at 375° for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonful of dip in the center of blossom and serve immediately.
Nutrition Facts :
GRILLED ONION BLOSSOMS (FOIL WRAPPED)
Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent "baked" on the grill and served with grilled steaks or burgers. Try them in the oven too.
Provided by Karen From Colorado
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel onions.
- Cut almost through each onion forming 8 wedges.
- Place each onion in a 24x18 inch piece of foil.
- Stir together the melted butter, mustard and hot sauce.
- Drizzle over onions.
- Sprinkle with brown sugar.
- Seal each onion in the foil packet using a double fold leaving head space for steam to build.
- Grill on a covered grill for about 25 minutes or until onions are nearly tender.
- Make a 2 inch opening in the top of each packet.
- Cover and grill for 10 minutes more or until onions are slightly browned.
- Remove onion blossoms from foil packets and sprinkle with pepper.
MINI ONION BLOSSOMS
Steps:
- For the onion blossoms: Slice off the tip of each onion and gently peel and remove the outer skin. Turn an onion root-side down and make 4 vertical cuts with a paring knife at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock, leaving the base intact to create petals. Repeat this process for each onion.
- Add about 3 inches of oil to a large heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat.
- Whisk together the flour, garlic powder, oregano, smoked paprika, seasoning salt and cayenne in a large bowl or shallow dish. Combine the buttermilk and egg in another large bowl.
- Place the onions in the flour mixture with a spoon, tossing slightly until they are well coated; shake off any excess. Submerge the onions cut-side up in the buttermilk mixture. Drain the onions slightly, then dredge them back in the flour mixture, making sure to coat each petal.
- Carefully place each onion root-side down into the hot oil with a slotted spoon and fry, flipping once, until golden brown, about 2 minutes. Drain on a paper towel-lined plate or cooling rack. Repeat with the remaining onions. Sprinkle with salt and serve warm with the dipping sauce.
- For the dipping sauce: Mix the mayonnaise, sour cream, ketchup, horseradish, cayenne, pepper and salt in a small bowl.
Tips
- Use large, flavorful onions. Sweet onions or Vidalia onions work particularly well. - Cut the onions into 1-inch thick slices, but not all the way through. The slices should still be held together at the root end. - Soak the onion slices in ice water for at least 30 minutes. This will help to remove some of the bitterness from the onions. - Dredge the onion slices in flour, then eggs, then bread crumbs. Be sure to coat the slices evenly. - Fry the onion blossoms in hot oil until they are golden brown and crispy. Drain them on paper towels to remove excess oil. - Serve the onion blossoms with your favorite dipping sauce. Ranch dressing, blue cheese dressing, or honey mustard are all good choices.Conclusion
Onion blossoms are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover onions. With a few simple ingredients and a little bit of time, you can make onion blossoms that will impress your friends and family. So next time you have a party or gathering, give this recipe a try. You won't be disappointed.
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