📝 About This Recipe
Experience the legendary steakhouse appetizer right in your own kitchen without the heavy grease of deep-frying. This air-fried masterpiece features a colossal sweet onion carved into beautiful petals, dredged in a savory blend of smoked paprika and garlic, and cooked until shatteringly crisp. It’s a show-stopping centerpiece that offers a perfect balance of natural onion sweetness and a bold, spicy kick.
🥗 Ingredients
The Onion
- 1 large Colossal Sweet Onion (Vidalia or Walla Walla varieties work best)
- 1 bottle Olive Oil Spray (High smoke point for even browning)
The Dry Dredge
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch (Ensures extra crunch)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper (Adjust for heat preference)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (Freshly ground)
The Wet Wash
- 2 Large Eggs (Beaten)
- 1/4 cup Whole Milk
- 1 teaspoon Hot Sauce (Optional for a flavor boost)
Zesty Signature Sauce
- 1/2 cup Mayonnaise
- 2 teaspoons Prepared Horseradish (Drained)
- 1 tablespoon Ketchup
- 1/2 teaspoon Cajun Seasoning
👨🍳 Instructions
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1
Prepare the onion by peeling the outer papery skin and cutting off about 1/2 inch from the pointy top. Leave the root end intact; this is crucial for holding the petals together.
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2
Place the onion flat-side down on a cutting board. Starting about 1/2 inch from the root, make a vertical cut straight down to the board. Repeat this to create 4 even quadrants.
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3
Continue slicing each quadrant into 3 or 4 more sections until you have about 12-16 evenly spaced cuts. Be careful not to cut through the root.
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4
Flip the onion over and gently use your fingers to fan out the 'petals.' If it's too tight, soak the onion in an ice water bath for 10 minutes to help it open naturally, then pat completely dry.
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5
In a medium bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, oregano, cayenne, salt, and pepper.
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6
In a separate small bowl, whisk the eggs, milk, and hot sauce together until smooth.
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7
Place the onion in a large bowl and sprinkle the flour mixture generously over it. Use a spoon to ensure every petal is coated, including the deep crevices. Shake off the excess.
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8
Dip the floured onion into the egg mixture, turning it to coat every surface. Let the excess egg drip off.
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9
Return the onion to the flour mixture for a second coating. This double-dredge is the secret to a thick, crunchy crust.
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10
Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket with olive oil spray.
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11
Place the onion in the basket and spray the entire onion liberally with olive oil spray until no white flour spots remain.
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12
Air fry for 20-25 minutes. At the 10-minute mark, spray any dry-looking spots with more oil to ensure a golden-brown finish.
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13
While the onion cooks, whisk together the mayonnaise, horseradish, ketchup, and Cajun seasoning in a small bowl to make the dipping sauce.
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14
Remove the onion carefully when the edges are crispy and deep golden brown. Let it rest for 2-3 minutes before serving.
💡 Chef's Tips
Choose the largest onion you can find; the 'Colossal' size makes for much better petal separation. Don't skip the cornstarch; it's the key ingredient for achieving a 'fried' texture in an air fryer. If your onion petals aren't opening, a 10-minute soak in ice water will force them to bloom beautifully. Be aggressive with the oil spray—any flour left dry will remain powdery and taste raw after cooking. For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free flour blend.
🍽️ Serving Suggestions
Serve immediately with the Zesty Signature Sauce placed in a small ramekin in the center of the onion. Pair with a cold, crisp Lager or a Pale Ale to cut through the savory richness. This makes a fantastic side for a grilled ribeye steak or juicy homemade burgers. For a party platter, serve alongside air-fried pickles and jalapeño poppers. Garnish with a sprinkle of fresh parsley or chives for a pop of color.