Blooming Onion

Marilynn Ludwig

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  1. Cut a 1/4 inch slice off the stem end of a large Spanish, red or Vidalia onion and discard. Cut vertically through the onion skin on 1 side and peel onion, leaving the root end intact.
  2. Cut onion straight across 3/4 of the way through to the root end. Turn onion and again cut straight across 3/4 of the way through to make 4 quarters.
  3. Repeat process, cutting across the onion until there are 8 even sections. Carefully cut each of the 8 sections in half, still keeping the root end intact.
  4. Onion should have 16 even sections that can separate into individual petals.
  5. Place onion upside down in a bowl of ice water. Place bowl in the refrigerator for at least 24 hours. This helps the petals separate.
  6. Remove onion from water and drain on a towel. In a large bowl, whisk together 3 eggs and 1/2 cup milk. Dip onion in egg mixture, pouring some mixture over the onion to coat inner petals.
  7. In another bowl, combine 2 cups flour with salt and pepper, Cajun seasoning or spice mixture of your choice. Dip onion into flour and sprinkle extra flour over the petals. Dip onion in egg wash again and then sprinkle with flour again.
  8. Carefully drop onion, upside down into vegetable or canola oil heated to 350 degrees. There should be enough oil to submerge 1 onion at a time at a time. When onion begins to brown, turn it over. Cooking should take 6 to 8 minutes. Drain onion on a paper towel and serve immediately. The onion should be served with a ranch style or Blue cheese dip into which the petals as they are pulled off can be dipped. This is a wonderful appetizer.


Given by Bill Rainwater and Children

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