Vegan Oven Baked Blooming Onion
Hello & Happy Thursday!!
In an effort to go down my foodie bucket list, this blooming onion concept immediately came to mind. If you’re from the U.S. you’re well versed on this dish as it was iconic at the pedestrian Chili’s chain. Today we all know Chili’s is the furthest thing from real food, however, this blooming onion was such a fun concept that it was just burned into your mind. While I stay far away from a Chili’s today, this blooming still is something I long for.
Needless to say, I had to finally give this recipe a go! Typically a blooming onion utilizes egg and breadcrumbs, which also have egg, are fried, and have a slight crisp outer edge. In hopes to create a healthier alternative I decided to skip the frying, switch up the egg for more a thicker flour coating, and opt for Panko and simply grind it into a dust to resemble breadcrumbs.
What I love about this recipe is everything! It’s a handful of ingredients, baked, crispy, the sauce is like pure heaven, a much healthier version, great for entertaining, no greasy mess, perf for any season, and non vegan approved.
If you love fun modern vegan eats, you have to try this vegan Oven Baked Blooming Onion!!
Why this recipe rocks:
Perf for entertaining
Eat Drink Shrink
15 minPrep Time
20 hrCook Time
20 hr, 15 Total Time
- 3/4 cup flour
- 1large yellow onion
- 1 cpu almond milk or water
- 1 cup Panko, blended into a fine dust
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp.onion powder
- 1 tsp. kosher salt
- 2/3 c.vegan mayonnaise
- 2 tbsp. ketchup
- 1/2 tbsp horseradish
- 1/2 tsp.paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
- kosher salt as needed
- Preheat oven to 400°. Heat a large pot of boiling water.
- Cut stem off onion and place flat side down. Cut 1/2" from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals.
- With the onion sliced, throw it into the boiling water to help separate the onion more. Let it sit for 2 minutes, remove from the water and set aside on a cooling rack that's on top of paper towels or parchment paper.
- In a medium bowl, whisk together flour, spices, and almond milk. Combine until smooth and there are no remaining clumps. Drop the batter all over the onion on the cooling rack and let the excess drip off. Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko.
- Bake onion until golden and tender, 18 to 20 minutes or until golden brown.
- Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.
If you'd like you can throw in the spices in the Panko rather than the batter!