Baked Blooming Onion

Baked Blooming Onion


• 1 large Sweet Onion
• 2 ½ cups Pane Turano Breadcrumbs
• 1 tsp. Cayenne pepper
• 2 tbsp. Paprika
• ½ tsp. Dried Thyme
• ½ tsp. Dried Oregano
• ½ tsp. Ground Cumin
• ½ tsp. Pepper
2 large Eggs
• 1 cup Whole Milk

• 2 tbsp. Mayonnaise
• 2 tbsp. Sour Cream
• 1½ tsp. Ketchup
• ½ tsp. Worcestershire sauce
• 1 tbsp. Mustard
• ¼ tsp. Paprika
• Pinch of Cayenne Pepper
• Salt & Pepper to taste


① Heat oven to 400°. Combine all of the dip ingredients in a bowl, cover and refrigerate. Slice the onion.
② Toast 4 Pane Turano slices and with a rolling pin, make breadcrumbs out of the toasted Pane Turano slices. Whisk the Pane Turano breadcrumbs, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
③ Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process.
④ Set onion on prepared baking sheet and bake until golden and tender, 18 to 20 minutes. Enjoy!

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