If you soak the onions in ice water after you cut them they will open up more. This enables you to coat them better.
What a fantastic idea!!! I love it & these will be served at my next party! Won’t have to be concerned with double dipping with these little jewels set in there own little cups with dipping sauce. Thanks for the GREAT idea.
So many ingredients, but Soooo worth it. Tasted as good or better than thos at those restaurants. The person who said they now use it for other veggies has a good idea, can’t wait to try that too.
Wow! that looks delicious. Can’t wait to try the recipe. Just a quick question, what if the onion is kept in the mixture for around 4 hours and not overnight?
Oh my! Love this! My hub’s garden produced early small WallaWalla Sweets. I made one small change (no offense, I tweek everything), rolled cut onions in flour mixture before rolling in egg, and final flour mixture. Fried in air fryer, spraying rack and tops of onions…turned about five minutes in and sprayed again, kept in air fryer until golden brown all over. WILL repeat again and again. Thanks Nick, this is a five star KEEPER!
I agree with others – the sauce is delicious. However, cooking the onion is going to require a lot of practice. I soaked the onion for an hour and a half and it still didn’t open up. I cut it a little bit more and soaked it some more. Still didn’t open so I floured it and did what I could to force batter into the crevices. Into the hot oil it went but I couldn’t get it to cook in the centre , I turned it over to try to cook it some more but by then the onion was getting pretty dark brown. It was delicious for sure but not something I’m prepared to try on company, not yet anyway.
YUM. I ended up taking the easy way out and just made onion rings…yep lazy. I used two very big sweet onions and ended up having to double the flour mixture, which by the way I was worried about my 5 yr. olds little buds because of the cayenne, but he devoured at least 5 of them! Geez, I’ve not had a bloomin’ onion in years, so I can’t even compare, but this is a very tasty recipe, I will use this again…..can’t help but wonder how it would be as a fish batter. Thanks for the recipe Joanne.
Very tasty but boy did I get into a mess with coating the onion. Next time I will do as suggested and cut into onion rings. Dipping sauce was great.
Really good. The sauce was incredible!!! I cut onion into petals (got too frustrated trying to bloom that onion!), however the petals did kind of stick together in the deep fryer and ended up staying stuck together. Extremely time consuming but good for entertaining!
Flavor 5 stars! Ease of preparation 3 stars. (ie: only 4 star recipe) the dipping sauce was great after I too added a couple splashes of liquid smoke and also a tbsp of prepared horseradish as the taste before the real horseradish tasted all too much like mayo. Maybe next time I’ll just replace the creamed horseradish with prepared all the way!!!
Love the heat of horseradish though! The onion, lol, cut it in petals as it fell apart trying to bloom it. The batter double dipping was very messy. this is definately a recipe you must dip one petal at a time and likely will need double flour mixture to get a good double dip as I ran out and ended up with lots of gooey messy batter. So extra flour mix could’ve fixed that. Dip was great! Breading was great flavor too!
Excellent recipe. Next time, I think I’ll try using buttermilk in lieu of the milk to give it a bit of tang. Thanks for sharing.
Pretty good, Chose to do petals instead of bloom so it was quicker to make, but this was pretty much a winner. Will make again and the sauce was great to, just had to add a little more ketchup b/c there was a strong mayo taste. But this was great.
Yum, so very good. Next time, I’ll need to work harder at getting the blooms individually coated with batter, but it was still very yummy!
1/2 cup mayonaise
1 chipotle pepper in adobo sauce minced (more or less to taste)
1 tablespoons of the adobo sauce (more or less to taste)
1 small garlic clove finely minced
1 green onion chopped
1 tablespoon lime juice
2 teaspoons yellow mustard (the hotdog kind)
1/2 cup milk
1 cup flour
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
3-4 small onions
Combine mayonaisse, chipotle pepper, adobo sauce, minced garlic, green onion, lime juice and mustard in small bowl. Cover and place in refrigerator. Whisk egg and milk in bowl deep enough to dunk the onion.
Mix flour, paprika, salt, cayenne pepper, black pepper, garlic powder, oregano and cumin in bowl deep enough to fit the onion. Cut a small part of the onion of the top and the bottom creating a flat surface and peel any old skins off the onions. Cut onions in pie shape without cutting all the way through.
Cut them in 12ths so they will spread out a little bit. work to spread them out. Dip the onion in the egg mixture and then in the flour mixture.
Back into the egg mixture and then back into the flour mixture, You will need to gently work the the mixtures into the petals of the onion. Refrigerate the onions for 15-30 minutes.
Heat oil in a heavy pan to 350 degrees. You will need just enough oil to cover the onion. Fry the onions right side up for 6-9 minutes.Stay close so they do not get too brown.Drain on paper towels.
Serve immediately with the chipotle mayo.