Oven-Baked Blooming Onion (Print Version)
Crispy oven-baked blooming onion with paprika, panko, and savory spices—pub-style, no deep-frying needed.
# Ingredients:
→ Onion & Coating Wash
01 -
1 large sweet onion
02 -
2 eggs
03 -
60 ml milk
→ Breading
04 -
120 g panko breadcrumbs
05 -
60 g all-purpose flour
06 -
1 teaspoon smoked paprika
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon cayenne pepper
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Finishing
11 -
Spray oil
# Steps to Follow:
01 -
Cut off a thin slice from the root end to stabilize the onion. Keeping the root intact, slice the onion into 12–16 vertical sections, stopping about 1 cm from the root so the sections remain attached.
02 -
Soak the cut onion in ice water for 30 minutes to help the petals separate and bloom.
03 -
In a bowl, whisk together the eggs and milk. In a separate bowl, combine panko breadcrumbs, flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
04 -
Drain the onion and shake off excess water. Dip the onion in the egg wash, ensuring all petals are coated. Dredge the onion in the breadcrumb mixture, gently working crumbs between the separated petals for even coverage.
05 -
Line a baking sheet with foil and spray lightly with oil. Place the coated onion on the sheet and mist generously with spray oil. Bake in a preheated oven at 200°C for 30–35 minutes, or until the crust is golden and crisp.
06 -
Remove from oven and serve immediately, accompanied by spicy mayonnaise if desired.
# Additional Notes:
01 -
For a lighter alternative, the onion can be air-fried at 190°C for about 18 minutes until crisp.
02 -
To make this dish gluten-free, substitute panko and flour with crushed cornflakes.