Anyone ever tried to make the Blooming Onion?!

Anyone ever tried to make the Blooming Onion?

If so, how did it come out? I'm going to try today and I really need some tips. Oh and is there any way that I could bake it instead of fry it?

Baked Onion Blossom With Dill Sauce

Onion:
1 large sweet onion (such as Walla Walla or Maui)
2 tablespoons margarine or butter, melted
2 teaspoons Dijon mustard
3 tablespoons Plain Bread Crumbs

Sauce:
1/3 cup mayonnaise
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder

1. Heat oven to 425°F. Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to form 16 wedges. Place on 12x12-inch square sheet of foil. Bring foil up around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425°F. for 20 minutes.

2. Meanwhile, in small bowl, combine margarine and mustard; mix well.

3. Remove onion from oven. Open foil; fold down to make 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with bread crumbs. Return to oven; bake an additional 15 to 20 minutes or until crisp-tender.

4. Meanwhile, in small bowl, combine all sauce ingredients; blend well. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.


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Foil-Baked Onion Bloom

1 Jumbo Yellow Onion

Baked Onion Bloom Seasoning Suggestions:

Barbeque Bloom
2 Tbsp barbecue sauce, 1/4 to 1/2 tsp hot sauce

Mesquite Bloom
2 tsp dry mesquite-flavored marinade mix

Thai Peanut Bloom
2 Tbsp thick Thai peanut sauce

Caramelized Mustard Bloom
2 Tbsp sauce made from equal amounts of yellow mustard and packed brown sugar, 1/4 tsp black pepper

Ginger-Teriyaki Bloom
1 Tbsp teriyaki sauce, 1/2 tsp sesame seed oil, 1/2 tsp garlic salt, 1/2 tsp finely grated fresh ginger root, 1/2 tsp red pepper flakes

Mediterranian Bloom
2 Tbsp sundried tomato pesto, 1/4 tsp black pepper, 1/4 tsp garlic salt

Method
Cut 1/2” off the top and slightly trim root end, being careful to leave the root base intact. Peel onion and cut with an onion bloom cutter.

Sprinkle with your choice of seasonings (see list of seasoning suggestions above). Wrap tightly in foil and bake at 425°F for 30 to 40 minutes or until tender but not soft.

Baked, wrapped onion blooms can be held in warm, not hot, location for up to one hour before serving.

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Onion Blossom
Serving Size : 4

vegetable oil for frying
1 large Vidalia onion
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

1. Preheat oil in a large saucepan to 375°F. Peel onion and cut off the bottom, leaving a flat surface.Cut into 3/4-inch wedges, but do not cut all the way through.

2. Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl.

3. Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.

4. Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.


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Tangy Onion Flowers

4 medium onions, (each 4 to 5 ounces)
Vegetable oil
1/4 cup balsamic or cider vinegar
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup seasoned croutons, crushed

1. Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.

2. Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.

3. Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle croutons over onions.

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The Ultimate Onion
Makes about 24 servings

3 cups cornstarch
3-1/2 cups all-purpose flour, divided
6 teaspoons paprika, divided
2 teaspoons garlic salt
1-1/2 teaspoons black pepper, divided
1 teaspoon salt
2 bottles (12 ounces each) beer
4 to 6 Colossal onions (4 inches in diameter)
2 teaspoons garlic powder
3/4 teaspoon cayenne pepper, divided
1 pint (2 cups) mayonnaise
1 pint (2 cups) sour cream
1/2 cup chili sauce

1. For batter, mix cornstarch, 1-1/2 cups flour, 2 teaspoons paprika, garlic salt, 1 teaspoon black pepper and salt in large bowl. Add beer; mix well. Set aside.

2. Cut about 3/4 inch off top of each onion; peel onions. Being careful not to cut through bottom, cut each onions into 12 to 16 wedges.

3. Soak cut onions in ice water for 10 to 15 minutes. If onions do not "bloom," cut petals slightly deeper. Meanwhile, prepare seasoned flour mixture. Combine remaining 2 cups flour, remaining 4 teaspoons paprika, garlic powder, remaining 1/2 teaspoon black pepper and 1/4 teaspoon cayenne pepper in large bowl; mix well.

4. Dip onions into seasoned flour mixture; remove excess by shaking gently. Dip in batter; gently shake to remove excess. Separate "petals" to coat thoroughly with batter. (If batter begins to separate, mix thoroughly before using.)

5. Gently place onions, one at a time, in fryer basket and deep-fry at 375°F 1-1/2 minutes. Turn onion over and fry 1 to 1-1/2 minutes or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove about 1 inch of "petals" from center.

6. To prepare Creamy Chili Sauce, combine mayonnaise, sour cream, chili sauce and remaining 1/2 teaspoon cayenne pepper in large bowl; mix well. Serve with warm onions.