Pioneer Woman Blooming Onion

Pioneer Woman blooming onion turns a large yellow onion, buttermilk and seasoned flour into a crispy golden fried appetizer with creamy dipping sauce in 1 hour 25 minutes. This easy restaurant-style appetizer idea fits game day, Super Bowl parties, summer cookouts and any casual party snack table.

Soak the cut onion in buttermilk for at least an hour, because that bath mellows the sharp bite and firms up the petals. Skip it and the onion tastes harsher, and the flour coating won't cling as well.

Instead of a wet batter, the onion gets a buttermilk soak and then a dusting of seasoned flour with baking powder. That coating clings through frying, so you get a crisp shell that doesn't flake off in the oil.

Pioneer Woman Blooming Onion

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

1302

kcal

Tender sweet onion petals fan out under a crunchy golden coating, with a zesty horseradish sauce in the middle for dipping. Frying it cut side down first lets the petals set and open into a bloom.

Ingredients

• 1 large yellow onion
  

• 2 c. buttermilk
  

• 1 1/2 c. all-purpose flour
  

• 2 tsp. kosher salt, plus more for sprinkling
  

• 3/4 tsp. baking powder
  

• 3/4 tsp. black pepper
  

• 1/2 tsp. cayenne pepper
  

• Canola oil, for frying
  

• 1/4 c. mayonnaise
  

• 1 tbsp. ketchup
  

• 1/2 tbsp. prepared horseradish
  

• 1/4 tsp. paprika
  

• 1/4 tsp. kosher salt
  

• 1/8 tsp. black pepper
  

• 1/8 tsp. dried oregano leaves
  

• Pinch of cayenne pepper
  

Directions

• Cut the onion: Trim 1/2 inch from the stem end of the onion, peel it, then flip it root-end up and trim the dried root. Starting 1/2 inch from the root, cut down about 16 times around the onion, stopping before you slice through the root.
• Soak in buttermilk: Place the onion in a medium bowl and gently separate the petals with your fingers. Pour 2 cups buttermilk over it, then cover and chill for at least 1 hour or up to overnight.
• Make the dipping sauce: Combine 1/4 cup mayonnaise, 1 tablespoon ketchup, 1/2 tablespoon horseradish and 1/4 teaspoon paprika in a small bowl. Stir in 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/8 teaspoon dried oregano and a pinch of cayenne, then refrigerate until you're ready to serve.
• Season the flour: Whisk 1 1/2 cups flour, 2 teaspoons kosher salt, 3/4 teaspoon baking powder, 3/4 teaspoon black pepper and 1/2 teaspoon cayenne in a large bowl. Set it aside while the oil heats.
• Heat the oil and coat: Heat 2 1/2 inches of canola oil in a 6 to 8 quart Dutch oven over medium heat to 375°F. Leave at least 3 inches of space between the oil and the top of the pot. Lift the onion from the buttermilk, let the excess drip off, and set it on a rimmed baking sheet. Then sprinkle it with the flour mixture, separating the petals so every piece is coated.
• Fry the onion: Flip the onion cut side down, shake off the extra flour, and lower it into the oil with a spider or slotted spoon. Fry for 3 to 4 minutes until lightly browned, then flip and fry 2 to 3 minutes more until golden brown and crisp.
• Drain and serve: Transfer the onion to a paper towel-lined baking sheet with a slotted spoon. Sprinkle it with extra salt and serve hot with the dipping sauce.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO stainless slotted spoon, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a sweet onion instead of a yellow onion?

Yes, Vidalia or white onions both work well. Pick the largest one you can find, since a small onion browns too fast in the fryer.

Can I make a blooming onion in the air fryer?

I haven't tested it that way, and this recipe is built for deep frying in 375°F oil. An air fryer won't give the same crisp, bubbly coating, so I'd stick with the Dutch oven.

Can I cut and soak the onion ahead of time?

Yes, the onion can sit in the buttermilk in the fridge for up to overnight. Make the dipping sauce ahead too, then just coat and fry when you're ready to serve.

How do I store leftover blooming onion?

It's best eaten right away, since the coating loses its crunch as it sits. If you do have leftovers, keep them covered in the fridge and expect them to be softer the next day.

Why did my blooming onion fall apart?

The most common cause is cutting through the root end, which holds all the petals together. Stop your knife about 1/2 inch from the root, and fry it cut side down first so the petals set.