Ingredients
Scale
- 1 large Vidalia onion
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: Peel the onion, leaving the root end intact. Place the onion root-side down on a cutting board. Using a sharp knife, make cuts from the top towards the root end, stopping about 1/2 inch from the root. Make cuts about 1/2 inch apart, rotating the onion as you go to create a flower-like shape.
- Step 3: In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
- Step 4: Place the onion in the buttermilk, ensuring it gets into all the crevices. Then, dredge the onion in the flour mixture, coating it thoroughly and shaking off excess. Repeat this process one more time.
- Step 5: Carefully place the onion on the prepared baking sheet. Bake for 30-40 minutes, or until the onion is tender and the petals are golden brown. If browning too quickly, tent with foil. Let cool slightly before serving.
Notes
- Store leftover baked blooming onion in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat slices in an air fryer to restore some crispiness.
- Serve your guilt-free blooming onion with a dollop of plain Greek yogurt mixed with fresh chives for a healthier dip.
- Chef's secret: Gently separate the "petals" of the onion after the first buttermilk dip to ensure even coating and a truly blooming effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American