An onion blossom is a favorite appetizer at many restaurants. It goes by many names (like the Awesome Blossom at Chili’s or the Bloomin’ Onion at Outback Steakhouse), but whatever you call it, the key to this tasty onion app is the cut. No matter what recipe you use, follow these steps to get the perfect blossom shape.
Cutting an Onion Blossom
First, you have to get the right onion. You can use any size you’d like, but they look more impressive if they’re larger onions. It’s also easier to cut them if they’re somewhat round.
Cut off the top of your onion (the tip end, not the root end) and remove the skin. Carefully cut an X pattern into the onion, leaving about 1/2-inch of the base uncut (this will help preserve the flower shape). Turn the onion 90 degrees and repeat the X pattern. Keep cutting Xs until you’ve got about 10 to 16 cuts (depending on the size of your onion).
Pull or cut out the center portion of the onion and soak it in an ice-water bath for 2 or 3 minutes. While the onion is still in the bath, use your fingers to gently pry the petals apart and out. If your onion is particularly stubborn, you can try plunging it into boiling water for about a minute just before you use the ice bath.
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Cooking an Onion Blossom
You can find a lot of recipes for making an onion blossom, but they’re all basically similar. Create a two-pan breading station with a mixture of egg and water or milk in one dish and seasoned flour in another.
Some recipes will instruct you to dip the blossom in the egg mixture, but using a basting brush to paint the egg wash on is less messy and more effective. Use the brush to ensure every petal is well coated.
Immediately transfer the onion to the flour dish and carefully ensure every surface is coated. You may need to use your fingers to press the flour into the crevices and on other hard-to-reach surfaces.
To fry the onion, make sure there’s enough oil in the pan to completely submerge the onion and heat the oil to 350 degrees F. Fry the blossom right-side-up for about 10 minutes or until it’s golden brown. When it’s done, remove it from the oil and drain the excess oil on a paper towel.
You can serve the onion with ketchup, Ranch, remoulade or your favorite onion ring dipping sauce. Just pour the dip of your choice into a small ramekin and place it in the center of the blossom for a lovely presentation and convenient placement for all your guests.