For The Blooming Onion:
- 1 large Vidalia onion (or any yellow onion)
- 2/3 cup Panko breadcrumbs (I used gluten free)
- 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
- 1/4 tsp. salt
- 2 eggs
- optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustard
For The Spicy Dipping Sauce:
- 1/2 cup Greek yogurt (or mayo)
- 2 Tbsp. ketchup
- 2 tsp. horseradish sauce
- 1/4 tsp. salt
- 1/4 tsp. smoked paprika
- 1/8 tsp. garlic powder
- 1/8 tsp. oregano
OK, do you see a difference? NO, right? Except now the onion is wet and drippy. So I had to set it upside down awhile, and then shake it. DON’T DO IT!
Preheat the oven to 400.
Now, put your panko in a bowl and mix with the cajun seasoning and salt. In another bowl, beat the eggs.
The recipe says to basically do each piece separately, brushing with egg then “pressing in” the panko immediately (who has that kind of time?!). There is a gracious plenty of both egg and panko, and I didn’t need to do this. Just brush each onion petal with egg, then sprinkle the panko, holding out the petals to get them covered. I had a lot cover the onion, a lot fall through, and still a good bit left.
While it’s cooking, combine the sauce ingredients in a bowl until well blended. (I didn’t take a picture of the sauce.) Serve with the hot blooming onion
RP Servings: 2-3 depending on the size of your onion and appetite
BEFORE I GET TO THE RATING, a couple of things…
I am not impressed with these gluten free panko breadcrumbs. It’s the first time I’ve used them, and unlike real panko that is flaky and light, this had big chunks, which you can see in the photo. That definitely affected the result. I have good, fine gluten free breadcrumbs that I will use next time.
The sauce wasn’t good. I doctored it with a few things, and made it more flavorful but muddled. I’d stick with just a horseradish sauce, or thousand island dressing, or even marinara if you went with Italian type seasonings and forget this sauce altogether.
RATING: 2 stars as made with a big caveat:
I think the method of doing the onion is great – 4 stars for that. I didn’t like my particular panko, and although I used the 1 tbsp of cajun spice indicated, I really didn’t like that flavor at all in that quantity. I would do it with a very basic breadcrumb next time, maybe just breadcrumbs + salt + pepper + garlic powder only. Or even without garlic. And let a sauce and the onion flavor carry the day.
So while I threw this all away, I would definitely do something like it again with the onion and other flavors!