Bloomin' Onion

Total Time:
20 min
10 min
10 min

4 servings

  • Oil, for deep frying
  • 1 large sweet onion
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon seafood and meat seasoning (recommended: Old Bay seasoning)
  • 1 tablespoon kosher salt
  • 1 tablespoon white pepper
  • 1/2 cup milk
  • 1 egg, slightly beaten
  • Mild ranch dressing or spicy barbecue dressing, for serving
  • Heat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.

  • Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.

  • Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion "bloom," gently spread the "petals."

  • Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture.

  • When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.

  • Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.7 3
My first attempt ever making a blooming onion. I want to try a few other recipes to compare, but this one was good but it had way too much salt and pepper. Luckily I cut back on the pepper in advance. I should have done the same with the salt! I was drinking water all night long! Other than that, it was good and looked presentable. I made 2 smaller onions and the amount of dry and wet were perfect. The smaller size is a good portion for one or two people and take just 5 mins to cook. Just cut back on the S&P! item not reviewed by moderator and published
GREAT TASTE JUST SOME DIFFICULTY IN CUTTING THE ONION item not reviewed by moderator and published
This is so good!!! This is a long hand me down recipe in my family for years. We forgot who found it first. Every one loves it!!! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen