Make A Bloomin' Onion Without A Deep Fryer: Easy Tricks

A blooming onion is a crispy and delicious snack or side dish with sweet and savoury flavours. It is usually deep-fried, but it can be baked in the oven as a healthier alternative. The onion is cut into a flower shape and coated in a flour and egg mixture before being fried or baked. The onion is then served with a dipping sauce, usually made with mayonnaise, sour cream, ketchup, paprika, and garlic powder.

Choose the right onion

Choosing the right onion is crucial to making a delicious bloomin' onion. You'll want to select a large, sweet, white onion, such as a Vidalia onion. The size of the onion is important, as bigger onions will create larger petals that are less likely to turn into wilted, crispy bits when fried. Aim for an onion that weighs around 500g.

If you're based in the UK, you can try a 'cannonball onion', which is available at Morrisons. Alternatively, any sweet onion variety will work well.

When selecting your onion, look for one with a large diameter, as this will allow for more petals and a more impressive presentation. You want an onion that is big enough to be cut into numerous petals.

Once you've chosen the perfect onion, follow these steps to cut it:

• Trim the stem end of the onion by cutting off about 1/2 inch from the pointy stem.
• Peel off the outer layers of the onion skin.
• Place the onion cut-side down on a cutting board.
• Make a vertical cut, starting a half-inch from the root, and cut all the way through to the board.
• Repeat this process, making four evenly spaced vertical cuts down the onion.
• Continue slicing between each section until you have 12-16 evenly spaced cuts, depending on the size of your onion.
• Turn the onion over and gently separate the outer pieces to create the "petals".

Now that your onion is cut and ready to be coated and fried, you can move on to the next steps of creating your delicious bloomin' onion!

Prepare the dipping sauce

The dipping sauce is a key part of the Bloomin' Onion experience, so it's important to get it right! Here's a step-by-step guide to making the perfect sauce to accompany your fried onion creation.

Firstly, gather your ingredients. The exact quantities can vary depending on your taste preferences, but the core ingredients are: mayonnaise, ketchup, horseradish, paprika, salt, black pepper, and cayenne pepper. You can also add garlic powder, dried oregano, and ground cumin for extra flavour.

Once you have your ingredients, it's time to combine them. In a small bowl, mix together the mayonnaise, horseradish, ketchup, paprika, salt, black pepper, and cayenne pepper until they are well incorporated. You can adjust the amounts of each ingredient to suit your taste, but remember that the sauce should have a balance of flavours.

If you're feeling adventurous, you can also add a little twist to the classic recipe. Some people like to add a dash of Worcestershire sauce or sour cream to their dipping sauce for an extra tangy kick. Others might prefer to use spicy brown mustard or wasabi instead of horseradish for an extra spicy punch.

Once you're happy with the consistency and taste of your sauce, cover the bowl and place it in the refrigerator until you're ready to serve your Bloomin' Onion. It's best to let the sauce chill for at least 30 minutes to allow the flavours to meld together.

When you're ready to serve, simply remove the sauce from the fridge and spoon it into a small bowl. Place the bowl in the centre of your Bloomin' Onion, and you're ready to go! Your guests can dip the crispy onion petals into the sauce, creating the perfect combination of flavours and textures. Enjoy!

Cut the onion

To cut the onion, start by peeling it and cutting off the very tip (not the root). Place the onion with the root facing up and cut a small, flat spot on the non-root end. Remove any dried or damaged peels.

Now, you can begin slicing. Using a sharp knife, cut the onion into quarter sections, staying about 1/2 inch away from the root so that the onion stays connected. Cut each of those quarter sections into three or four equal sections. You should be able to make about 12-16 slices, depending on the size of your onion.

Once you've made all your slices, turn the onion over and gently spread out the petals or layers. This will help the onion "bloom". If your cuts didn't go all the way through, you can use a paring knife to ensure that the entire onion is cut into 16ths.

Coat the onion

To make a blooming onion without a deep fryer, you'll need to start by cutting the onion. Cut a small, flat spot on the non-root end of the onion, then remove any dried or damaged peels. Place the onion flat side down on a cutting board (root side up). Cut the onion into quarter sections using a sharp knife, staying about 1/2 inch away from the root so that the onion stays connected. Cut each of those quarter sections into three or four equal sections. Turn the onion root side down and gently fan out those sections.

Now, it's time to coat the onion. Set up three bowls or stations for breading the onions. In the first bowl, whisk together the flour, paprika, cumin, dried oregano, thyme, salt, cayenne pepper, black pepper, and garlic powder. In the second bowl, whisk together the eggs and milk. The third bowl should contain the flour mixture again.

Using your hands, first coat the onion with the flour mixture, carefully spreading and separating it to ensure it all gets breaded. Dunk the onion into the egg mixture. Then, back into the flour mixture again, using your hands to coat the onion. Make sure you get into all the nooks and crannies of the onion petals, so the batter adheres.

Once the onion is coated, place it in the refrigerator for at least 15 minutes while you preheat the oil. The oil should be heated to around 350-375 degrees Fahrenheit.

Fry the onion

Now that your onion is cut and coated, it's time to fry it. You'll want to use an oil with a high smoking point, such as sunflower, vegetable, or canola oil. Make sure you have enough oil to comfortably cover the onion. A deep pot that is large enough to fit the onion is ideal, as the oil will rise when you place the onion in it.

Heat the oil to between 350-375°F (180°C). You can test if the oil is hot enough by dropping a petal of onion into the oil – if it sizzles vigorously, you're good to go.

Using a strong ladle or slotted spoon, slowly and carefully lower the onion into the hot oil, being very careful not to splash yourself with hot oil. Fry the onion for around 2-3 minutes, then carefully flip it over. It's ready to flip when the tips of the petals start to char.

Continue frying until the onion is a deep golden brown and crispy all over. Depending on the size of your onion, this should take around 6-10 minutes in total. Try to keep the onion submerged in the oil throughout and maintain a high heat.

Once the onion is golden brown, remove it from the oil and place it on a paper towel to drain. Finish with a pinch of salt to draw out any excess moisture.

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