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Close up photo of a blooming onion with small square dishes of dipping sauce in background
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5 from 4 votes

Blooming Onion

Copycat version of your favorite appetizer! Perfectly fried onion coated in a slightly spicing breading.
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 748kcal
Author: Julie Evink


Blooming Onion

  • 1 large sweet onion
  • 2 ½ c. all-purpose flour
  • 1 Tbsp paprika
  • 1 tsp cayenne pepper
  • ½ tsp ground cumin
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 2 large eggs
  • 1 c. milk
  • Salt and pepper to taste
  • Oil for frying

Blooming Onion Sauce

  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • 2 tsp ketchup
  • 1 Tbsp horseradish
  • ¼ tsp paprika
  • ¼ tsp salt
  • tsp garlic powder
  • tsp dried oregano
  • Black pepper to taste
  • Cayenne pepper to taste


Blooming Onion Sauce

  • In a small bowl whisk together the sauce ingredients, cover and place into the refrigerator while you prepare the onion.

How to Cut the Onion

  • Slice the onion to make it bloom. 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. Repeat to make four evenly spaced cuts around the onion.
  • Make 3 additional cuts between each section until you have 16 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.

How to Make the Blooming Onion

  • Whisk the flour, paprika, cayenne, cumin, thyme and oregano in a large bowl. In a medium deep bowl, whisk the eggs, milk, and 1 cup water.
  • Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Using a large spoon to coat the onion with the flour mixture, especially between the onion petals. Turn the onion over and pat off the excess flour. Reserve the bowl of flour.
  • Transfer the onion into the egg mixture and coat evenly. Remove and let the excess drip off, then transfer back into the reserved flour mixture and repeat the flouring process.
  • Place the onion into the refrigerator while you heat the oil.
  • Using a large deep pot heat your cooking oil to 400 degrees, use a thermometer for best results. Remove the onion from the refrigerator and shake any excess flour from the onion. Using a wire skimmer lower the onion into the oil, cut-side down. Adjust your heat to maintain the oil temperature at 350 degrees.
  • Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes.
  • Remove onion using your wire skimmer and drain on a rack placed over paper towels.
  • Season with salt and pepper, serve with the dip.


The best onion to use is a sweet variety. I don’t recommend using red onion for this recipe!
The best oil for deep-frying is one that has a high smoke-point like canola oil, vegetable oil, or peanut oil.
For best results, be sure to use a thermometer when you fry! This will take all of the guesswork away and you will avoid burning the breading with oil that is too hot or ending up with soggy breading if it’s too cool.
A heavy pot that retains heat well is best for deep frying.
This recipe is for one blooming onion. If you are making more than one, I recommend frying them one at a time. If you overcrowd the pot they won’t cook evenly and it will be difficult to maintain the correct frying temperature.
This is best served not long after it’s fried – it will maximize the crispy, crunchy breading! Because of this, they don’t keep well after they’ve been made – the breading will soften as they cool.


Calories: 748kcal | Carbohydrates: 122g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 353mg | Potassium: 396mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1456IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 8mg