If you’ve ever eaten at Outback’s Steakhouse then I’m sure you’ve seen it, or smell it, or better yet, ate it! The blooming onion is all the rage now, but with over 1000 calories, I think I’ll pass. As much as I love Outback’s fried blooming onion, there’s no way I can eat 1000 calories as an appetizer alone!
I decided to make a much healthier and skinner version of the recipe by baking it. No deep frying or oil at all involved.
The trick to making a good blooming onion is cutting it right. Your going to need to cut your onion into 16 pieces then be careful when breading it to insure all the pieces are coated and in place.
I’ve posted step by step photos below to help you visualize it and make the perfect blooming onion!
Baked Blooming Onion
- Preheat oven to 450 degrees.
- Whisk egg with 1/4 cup milk in a medium bowl and set aside. Place breadcrumb mixture in a medium size bowl, add the spices and salt,set aside. Place flour mixture in a medium bowl and set aside.
- Slice an 1/2 inch off top of onion and peel off the outside layer. Discard the peels. Cut the onion into 16ths, stopping half an inch from root end.Once all of the cuts have been completed, you can use your fingers to spread apart the petals and open up the onion. If any of the cuts didn't go completely through, simply push down gently and they should separate.
- Carefully dip the onion into the flour mixture then into the egg mixture then into the bread crumb mixture. If the onion does not seem well coated enough, carefully dip it back into the gg mixture then sprinkle more planko breadcrumbs on it until it is well coated.
- Place the onion onto a baking sheet. Lightly spray the entire onion with nonstick spray and cover with foil, bake for 10 minutes covered with the aluminum foil then remove the foil and continue baking another 15-20 minutes without the foil, or until golden brown.
- Serve with ketchup, hot sauce, yogurt,or your favorite dipping sauce.