Blooming Onion Recipes

Perhaps the hardest thing about this dish is the cutting of the onion. Try and work with the biggest onion you can find and make sure it is really cold. This will reduce the tears to a minimum – if not completely. Use a very sharp knife and be very careful not to cut your onion all the way through. Cut as many petals as you can without destroying the onion. Please watch the video on how to cut your onion. Make sure to place your cut onion in a bowl of iced water for at least 30 minutes so that the petals separate. This will make it easier to coat.

I used an egg/milk and flour and spices combination to coat this. You can, however, make a beer based batter as well. I think I might try this next time. All you do is add beer to your prepared flour. Whisk it well and use it to coat your onion. This is what you will need to make this:

1 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 large egg
1 cup milk

Place the dry ingredients in a bowl and mix well. Whisk the egg in a separate bowl. Add the milk and mix well.
Place the cut onion in the egg mixture and shake off the excess. Place it in the flour and cover completely. Open the petals very carefully and make sure they are coated thoroughly. Repeat the process.
Heat enough oil in a deep skillet or small pot to cover onion. Heat oil well. Add the onion and cook until browned evenly – flipping a couple of times. Carefully separate the petals with a spoon and sprinkle flour mixture in between them after the first flip.
When onion is completely browned, remove from oil and drain on paper towels.
Serve with dipping sauce.

1/2 cup mayonnaise
1 TBS ketchup
2 TBS horseradish
Pinch salt
Pinch pepper
1/4 tsp. paprika
pinch cayenne
1/4 tsp crushed oregano

Mix all ingredients in a bowl. Whisk well. Refrigerate.

Print the Blooming Onion Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


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  • February 3, 2011

    Angelique Capra

    Thank you for sharing the recipe and all the steps here Maryann!! I used to love the Awesome Blossom at Chili’s but they’ve sadly discontinued it. Some mumbo jumbo about our arteries 😉 But every now and then, why not indulge! 😉
    I really enjoy all your recipes and the videos – they’re so simple and easy to follow. Makes even the less culinarily inclined of us feel successful. Keep’em coming!!!

  • February 5, 2011


    Gracias corazon de melon! I am happy I can help!
    Mary Ann

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