Some Ingredients that you will need
- Onion
- Flour
- Eggs
- Milk
- Spices
Those are the main ingredients for making blooming onion. Now that you have all your ingredients ready, let’s get started.
The most important part of the recipe is how to prepare the onion so it “blooms” correctly.
How do you cut an onion for a Bloomin’ Onion?
I would be sarcastic and say “Very carefully” but there is a technique that will get you the perfect onion bloom.
How do you open a blooming onion?
- Start by cutting off 1/2 inch from the top of the onion, then peel the outer skin from the onion.
- Place the onion cut side down. Starting about 1/2 inch from the root, make a downward cut all the way through to the board. Make sure your knife cuts into the middle of the onion. All your cuts should meet in the middle. DO NOT CUT THROUGH THE ROOT OR TOO CLOSE TO THE ROOT.
- Repeat to make four evenly spaced cuts around the onion.
- Make 1 additional cut between each section until you have 8 evenly spaced cuts.
- Turn the onion over and set aside for 5 minutes to allow the petals to relax.
- Prior to breading use your fingers to gently separate the outer pieces.
- Now that the onion is open it’s time to bread it to get that crispy coating.
If any of the “petals” are stuck together, gently separate them so the onion can be in “full bloom.”
How is a Blooming Onion Made?
First: Make the dredges and washes. Whisk the flour and spices in a large bowl. In a small deep bowl, whisk the egg, butter, and milk.
Second: Bread the onion. Place the onion in a large clean bowl, cut-side up and separated. Sprinkle the flour mixture over the onion getting in between the layers.
I used a fork to sprinkle the flour mixture, and used my fingers to separate each individual layer and sprinkle the flour between every petal. Dump the remaining flour over the whole onion. Let it sit for a few minutes.
Turn the onion over and gently pat off the excess flour back into the bowl. Reserve the remaining flour. You want to make sure the flour coats the petals without leaving large clumps of flour in between the petals.
Third: Egg wash the onion. Transfer the onion into a large bowl and pour the egg mixture over the onion and coat evenly. Pouring over the onion helps it to get in between the petals and coat the flour.
Open each petal to make sure the egg mixture soaks every bit of flour between the petals. Let the onion sit in this mixture for a few minutes. Remove the onion from the bowl and let the excess drip off.
Fourth: Second coat of breading. Add the packet of seasoned coating mix to the leftover flour mixture. Place the wet onion into an empty bowl or onto the aluminum foil and sprinkle the reserved flour and coating mixture over it.
Do not sprinkle in between those petals as it will be difficult to spray with cooking oil afterwards. However, sprinkle the flour and breading mixture over every part of the onion that is exposed to the air.
I will even brush more egg mixture over drier parts of the onion to get as much mixture there as possible. Place the onion into the refrigerator to set while you preheat the air fryer.
Fifth: Prepare the onion for frying. Preheat the air fryer to 300F. After ten minutes, remove the onion from the refrigerator and spray generously with cooking oil.
Be sure to soak all the flour mixture you can see. You can also check in between the petals and wet any other flour spots you see. Don’t skimp on the cooking oil. This is necessary to get the onion to crisp up.
Sixth: Air fry the onion. Place the onion bloom in air fryer basket cut side up (on a piece of foil if desired).
Air fry for 20 minutes at 300 degrees, spraying the onion with cooking oil a few times as it cooks. Remove onion and season with salt and pepper.
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