The blooming onion makes a fun entrée or finger food option at a party. The onions need to be served as they’re made so that the batter stays lovely and crispy, but you can make both sauces ahead and keep in a sealed airtight container.
Ingredients
Method
Slice 1cm off the pointed end of the onions; peel, keeping the root end intact. Using a sharp knife, cut the onion into quarters, almost all the way down to the root end. Continue cutting each section in between the first cuts until you have16 evenly-spaced cuts, taking care not to cut all the way through. Using your fingers, separate the sections into petals (be quite vigorous when separating the petals, as each onion should resemble an open blooming ‘flower’).
Whisk the milk and egg in a medium bowl. Combine flour, garlic powder, cumin, cayenne pepper and oregano in a second medium bowl; season. Dip onions in milk mixture, then coat well in flour mixture. Refrigerate.
Meanwhile, fill a large saucepan one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, deep-fry one onion at a time, turning once, for 8 minutes or until golden. Drain on paper towel.
For the warm cider and cheese sauce, melt butter in a medium saucepan over medium heat. Add flour; cook, stirring, for 1 minute. Gradually add milk, stirring continuously, for 3 minutes or until mixture thickens. Add cider; cook for 1 minute. Remove from heat; whisk in cheeses and mustard until smooth. Season to taste. (Makes 1½ cups.)
For the creamy tomato and horseradish sauce, whisk ingredients in a bowl until combined. (Makes 1 cup.)
Serve blooming onions with sauces for dipping.
The creamy tomato and horseradish sauce can be made 2 days ahead. Refrigerate in an airtight container until serving.
Test Kitchen tip
Swap it
Use white or brown onions instead of red onion, if you like, depending on what you have on hand.
