Monday, October 21, 2013

Bloomin' Onion

Quite possibly the most perfect appetizer ever!

Yield: 4 servings


  • Egg Wash
    • 3 eggs
    • 1/4 cup water
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • 1 tsp spicy brown mustard
  • Crumbs
    • 3/4 cups Italian flavored Panko bread crumbs
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp oregano
    • 1/2 tsp cayenne pepper
    • Salt & pepper to taste
  • 1 large white onion
  • 3 tbsp ranch dip
  • 1 tbsp sour cream


  1. In a mixing bowl, combine the ingredients for the egg wash.  Mix well.
  2. In another bowl, combine the ingredients for the bread crumbs.  Mix well.
  3. Prepare your onion by cutting the top off (about 1/4 inch) and peeling the skin.  On the root end, trim just barely enough to make it able to stand up straight.
  4. Using a large knife, cut down from the top of the onion into eight wedges without cutting through the bottom.  Separate the wedges gently without breaking any off.
  5. Dip the onion into egg mixture.  Place on a baking sheet lined with aluminum foil and greased with cooking spray.  Gently separate every each petal and spoon egg mixture between.
  6. Gently spoon bread crumb mixture between each petal.
  7. Bake at 375° for 30 minutes.
  8. In a small bowl, combine the ranch drip and sour cream.
  9. Transfer the onion to a serving dish.  Spoon the dip onto the center and serve warm.

Adapted from Yammie's Noshery.

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