Having the right appetizer (or okay, light dinner) that doesn’t require lots of prep and chopping can be tricky to find. Little hamburgers, little vegetable trays–they are all great. But today’s baked blooming onions take less than 5 minutes to prep and 30 minutes to bake depending on how many you want to make. Plus you can serve them warm or room temperature with dipping sauce (see recipe notes) and those little petals of sweet bakedness will feed a lot of people without a lot of work.
You can literally pull the pan out of the oven and set it on the table–everyone can help themselves.
I used what we call a “sweet” onion in the south. A Vidalia is best but any yellow onion is fine. You just have to pronounce it like a southern woman–viiii-dayulll–yah.
Don’t obsess over the assembly of your baked blooming onions. (See pictures below for slicing) and I just took the whole onion, turned it upside down and dunked it in the egg wash. I’m not painting onion petals with a paint brush and you aren’t either but do try to get a little between each layer with your fingers. Then you just sprinkle over the seasoning and a few Panko bread crumbs for crunch and put them in the oven.
They will flop open, sit crooked on your pan, and you may lose a petal or two. Just throw it back in there and put them in the oven.
My bread crumbs didn’t get as dark as I had hoped, but the crunch was still there and the flavor was fantastic. You can also use cajun seasoning on these if you have it on hand for extra kick.
Baked blooming onions
- 2 medium sweet yellow onions about the size of a baseball is fine
- 2 tablespoons large eggs beaten with 2 of water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground red pepper optional
- 1/2 teaspoon chili powder
- 2/3 cup Panko bread crumbs
Line a baking sheet with aluminum foil that hangs over the pan by about three inches on each side. You'll need the extra for wrapping the onions.
Preheat the oven to 375.
Slice off 1/4 inch of the stem end of your onion leaving the root end intact.
Peel off the dry outer layers of the onion and discard.
Turn the oven cut side down and cut 4 slices (pretend it's like North, South, East and West), starting just below the root. Don't cut the root.
Now cut between each of your four first slices to get 8 around the onion.
Turn it over and lightly spread the petals.
Holding it by the root, dip it in the egg and place it root side down on the cookie sheet.
Mix the salt and seasonings together in a bowl and over and between the petals, spreading the petals a bit to get it even.
Sprinkle with bread crumbs.
Wrap lightly in the foil and bake 5 minutes.
Remove the foil and bake until golden brown, about 30 minutes more.
If your onion starts to get too dark on the tips, lightly lay a piece of foil over them to keep them from burning.
You can make a dipping sauce from mayo, ketchup and a little horseradish. It's awesome!
You can also substitute cajun seasoning for the salt and other spices.