Blooming Onion
Grilled Blooming Onion makes a great appetizer and it's just as flavorful as in the restaurant; healthier too.
Ingredients:
- Large sweet onions, like Vandalia’s
- 1 large grilling plank, cedar, hickory, maple, etc. soaked for over 2 hours
Batter Ingredients (optional):
Blooming Onion Rub Ingredients:
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cumin
- 1 cup all-purpose flour (optional)
Blooming Onion Dipping Sauce Ingredients:
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons horseradish
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon dried oregano
- Dash of black pepper
- Dash cayenne pepper
Directions:
- Prepare your onions by cutting 1/2 inch off the stem end, then peel all the skin off.
- Place onion cut side down, then 1/2 inch from the Root make a downward cut straight to your cutting board.
- Repeat to make four evenly spaced cuts around the onion.
- Continue slicing evenly between sections until you have 12 evenly spaced cuts.
- Preheat grill to 325-350 degrees.
- Turn the onion over and separate the petals.
-
- Batter seasoning (optional)
- Mix Blooming Onion Rub Ingredients including flour together
- Dip the onion into the milk/egg mixture and then coat it liberally with the Blooming Onion Rub mixture.
- If not using batter
-
- Sprinkle your onions with the Blooming Onion Rub Ingredients exclude 1 cup flour.
- Finish by generously drizzling olive oil all over onion or use oil sprayer.
- Place on plank, if using.
- Have grill heated on low (325-350) and cook until petals pull off easily and our soft and tender. About 1 hour.
- Garnish with fresh basil and parsley.
- Serve hot, and with dipping sauce.