BLOOMING ONIONS
This baked blooming onion recipe is brushed with melted butter and mustard, sprinkled with bread crumbs and seasonings. It's a lighter version of the classic, which is battered and deep-fried. It's an impressive-looking appetizer, and the dip can be used for veggies and crackers, too. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end., Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11x7-in. baking dish. Bake, uncovered, for 20 minutes., In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper., Bake until crisp-tender, 18-22 minutes. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.
Nutrition Facts : Calories 65 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BLOOMING ONION
A delicious onion sliced to bloom, then coated and deep-fried. The recipe for the dipping sauce is also included.
Provided by Joanne Bruck
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
- Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
- Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
- Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
- Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
- Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Nutrition Facts : Calories 787 calories, Carbohydrate 33.4 g, Cholesterol 64.9 mg, Fat 70.3 g, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 1255.1 mg, Sugar 5.7 g
BLOSSOMING ONION LOTUS RECIPE BY TASTY
Here's what you need: vegetable oil, all-purpose flour, garlic powder, paprika, pepper, onion powder, cayenne, salt, whole milk, medium russet potatoes, large white onion, fresh parsley, ketchup, ranch dressing
Provided by Frank Tiu
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).
- In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.
- In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.
- Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.
- On a cutting board, slice off the very top and bottom of the onion.
- Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.
- Place a potato slice between each onion layer.
- Transfer the onion potato lotus onto a spider or fine-mesh strainer.
- Place the spider over a medium bowl and drizzle the spice batter over the lotus.
- Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.
- Pour the remaining spice mixture over the onion lotus.
- Use your fingers to prod between the layers to ensure even coverage.
- Fry the onion lotus for 10 minutes, or until golden brown.
- Transfer the onion lotus onto a wire rack set over a baking sheet.
- Garnish with parsley.
- Serve warm, with ketchup and ranch dressing for dipping.
- Enjoy!
CHEESE-STUFFED SWEET ONIONS
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
DEEP-FRIED BLOOMING ONION RECIPE BY TASTY
Here's what you need: sweet onion, milk, eggs, flour, garlic powder, paprika, pepper, salt, canola oil, sour cream, mayonnaise, ketchup, worcestershire sauce, salt, pepper, paprika
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the top of an onion and place it cut-side down.
- Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
- Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
- In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
- Place the onion in it, coating every petal with egg wash.
- Place the onion in the dry mixture coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
- Place onion in the freezer for 10 minutes.
- With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
- Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
- Enjoy!
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