Crispy and spicy baked blooming onion served with a creamy dipping sauce!
1 large Vidalia onion (or the largest yellow onion you can find)
2 tablespoons water
2/3 cup panko breadcrumbs
1/4 cup plain breadcrumbs
1 tablespoon cajun seasoning
1/4 teaspoon salt
1/4 cup mayo
1/4 cup plain greek yogurt
2 tablespoons ketchup
2 teaspoons horseradish sauce
2 teaspoons cajun seasoning
Use a knife to cut off the top ¼ inch of the onion. Leave the root intact. Peel the outside layer of the onion down all the way to the root and peel it off.
Next create the sections that will form the petals. To do this, slice the onion from the top down to about ⅛ of an inch from the root. Then halve that, and repeat until there are 16 sections. Once all of the cuts have been completed, use your fingers to spread apart the petals and open up the onion. If any of the cuts didn’t go completely through, simply push down gently and they should separate or use a knife to cute those individual pieces a little further.
Whisk together eggs and water in a small bowl. In another bowl combine breadcrumbs, cajun seasoning, and salt. Brush each of the onion petals with egg the egg mixture. Sprinkle breadcrumb mixture all over the onion, being careful to spread the the petals apart and coat them with the crumbs. (This is easiest if you start from the bottom/outermost petals and work your way to the center.)
Place a large piece of tin foil on top of a baking sheet. Place the onion on top of the foil, then loosely wrap the foil around the onion to form a “tent”. Bake at 400 for about 10 minutes, then open the foil and return the baking sheet to the oven for 10-15 more minutes until onion petals are tender and crumbs are crispy.
While onion is baking, whisk together all ingredients for the dipping sauce. Cover and chill until onion is ready. When onion is finished baking, serve with dipping sauce.