Bizarre Foods Monday: Blooming Onion Two Ways
I’ve never tried a blooming onion before so why not try it 2 ways? I think in the future, I’ll let the restaurants handle the blooming onions in the fryer. I used a soup pot and a whole jug of oil for the monster onion we used. I’d recommend trying smaller onions for better results. I’ll be doing the red onions again, they’re gorgeous and pretty tasty for a garnish.
For a red onion flower:
Cut onion in half down to about 1/2 inch of the root end but not through. Cut onions in half again and again crosswise to 1/2 inch of the root. Cut each quarter in half again but not through to the root. There should be 8 wedges attached at the bottom like a flower bud.
Place the onions in a bowl and gently toss with olive oil and balsamic vinegar. Season with salt and pepper. Grease a baking dish large enough to hold the onions with plenty of space around them to open up completely.
Cover with foil and bake at 425F for 25 to 30 minutes until onions have opened up and are nearly tender.
Uncover and bake for 10 minutes more, serve with a sprinkling of capers if desired.
For a bloomin’ onion:
I used Vidalia Batter Mix and followed these directions: Cut onion into 8 wedges, leaving the root and 1/2 inch unsliced. Place onion in ice water for 5-10 minutes to help open the petals. You want the layers separated before battering.
Put 1 1/2 cups dry batter mix in a bowl. Combine 1 cup batter mix and 1 1/2 cups water in another bowl.
Preheat enough oil to cover the onion to 375-400 degrees F.
Batter onion with dry batter, then wet then dry again. Move petals apart and spoon dry batter between petals.
Deep fry until crisp and golden, about 5 minutes.