📝 About This Recipe
Inspired by the classic American steakhouse favorite, this show-stopping appetizer features a colossal sweet onion carved into a stunning floral shape. Each 'petal' is double-breaded in a savory, spiced flour mixture and deep-fried until it reaches a shatteringly crisp, golden perfection. Served with a signature spicy-creamy dipping sauce, it is the ultimate centerpiece for game days or festive gatherings.
🥗 Ingredients
The Onion
- 1 large Colossal Vidalia or Walla Walla Onion (approximately 1 lb, peeled)
The Seasoned Flour
- 2 cups All-purpose flour
- 1/4 cup Cornstarch (adds extra crunch)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground)
The Wet Batter
- 1 cup Whole milk
- 2 pieces Large eggs (beaten)
The Signature Dipping Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Sour cream
- 2 tablespoons Ketchup
- 1 tablespoon Prepared Horseradish (drained)
- 1/2 teaspoon Paprika
- 1 pinch Salt and Pepper (to taste)
For Frying
- 2 quarts Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
Prepare the Dipping Sauce: In a small bowl, whisk together the mayonnaise, sour cream, ketchup, horseradish, and paprika. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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2
Trim the Onion: Cut off about 1/2 inch from the pointed top of the onion, then peel the outer papery skin. Leave the root end intact—this is crucial for holding the petals together.
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3
Carve the 'Bloom': Place the onion cut-side down on a cutting board. Starting about 1/2 inch from the root, make a vertical cut all the way down to the board. Repeat to make 4 evenly spaced cuts (quarters).
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4
Refine the Petals: Continue cutting between each quarter until you have 16 even sections. Be careful not to cut through the root base.
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5
Open the Flower: Flip the onion over and gently use your fingers to separate the petals. If it's too stiff, soak it in ice water for 10 minutes, then pat completely dry.
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6
Prepare Dredging Stations: In a large bowl, whisk together the flour, cornstarch, and all spices. In a separate medium bowl, whisk the milk and eggs together.
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7
First Flour Coating: Place the onion in a large bowl and sprinkle with the seasoned flour. Use a spoon to ensure flour gets deep between every single petal. Invert the onion to shake off excess.
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8
The Egg Wash: Submerge the floured onion into the milk and egg mixture, ensuring it is fully coated. Let the excess liquid drip off.
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9
Second Flour Coating: Return the onion to the flour mixture for a second coating. This double-dredge creates the signature thick, crunchy crust. Shake off excess gently.
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10
Heat the Oil: In a large, deep pot or Dutch oven, heat 2 quarts of oil to 375°F (190°C). Use a candy or deep-fry thermometer for accuracy.
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11
Fry the Onion: Carefully lower the onion into the hot oil, root-side up. Fry for 3-5 minutes. Carefully flip the onion over (root-side down) using a slotted spoon or spider strainer.
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12
Finish Frying: Fry for another 3-4 minutes until the onion is a deep golden brown and the petals are crispy. The total fry time is usually about 7-9 minutes.
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13
Drain and Season: Remove the onion and drain it on a wire rack set over paper towels. Immediately sprinkle with a little extra salt while hot.
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14
Serve: Place the warm onion on a platter. Remove the very center petals if necessary to create a well for the dipping sauce bowl. Serve immediately.
💡 Chef's Tips
Use a 'Colossal' sweet onion for the best visual impact and flavor balance. Always use a thermometer; if the oil is too cool, the onion will be greasy; if too hot, it will burn before the center is cooked. Chilling the breaded onion in the freezer for 15 minutes before frying helps the coating stick better. Don't skip the cornstarch; it provides a lighter, crispier texture than flour alone. Make sure the onion is bone-dry before the first flouring to prevent the batter from sliding off.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a citrusy Pale Ale to cut through the richness. Serve alongside a grilled ribeye steak for the ultimate 'At-Home Steakhouse' experience. Offer a side of pickled jalapeños for those who want an extra kick of heat. Provide plenty of napkins—this is a delicious, hands-on 'pull-apart' appetizer! Serve with a wedge of lemon to squeeze over the top for a bright, acidic finish.