This recipe for a baked blooming onion is healthier than the deep fried version of the classic blooming onion. The panko made this blooming onion crispy, flavorful, and made for a really fun appetizer. Definitely a timeless treat, made all the better when it’s not loaded so many calories and unhealthy ingredients.
1 large organic Vidalia onion (or any yellow onion)
2/3 cup organic Panko crumbs or organic bread crumbs
1/4 tsp. sea salt
1 Tbsp. cajun seasoning (optional)
2 organic ( free range) eggs
1/2 cup organic sourcream
2 Tbsp. organic ketchup
2 tsp. organic horseradish sauce
1/4 tsp. sea salt
1/4 tsp. organic paprika
1/8 tsp. organic garlic powder
1/8 tsp. organic oregano flakes
THE BLOOMING ONION:
Preheat oven to 400 degrees.
On a cutting board, use a knife to cut off the top (not the root) 1/4-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.
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 1/8-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.
In a separate small bowl, whisk together the Panko, cajun seasoning and sea salt until combined.
In a separate (additional) bowl, whisk the eggs until combined.
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.
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 10-15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.
TIP: Soak your sliced onion in cold water overnight, it will open up naturally on its own.
Other dipping sauces: