Onion Bloom Appetizer

Serves: 5|Prep: 5 minutes|Cook: 10 minutes|Total: 15 minutes |Provided by JC Watson


  • Super Colossal onion
  • 1/2 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon water
  • 1 tablespoon egg, beaten
  • 1 tablespoon vegetable oil


  1. Cut 1/2 inch off the neck of the onion and peel off outer layers of papery skin.
  2. Place peeled onion in bloom cutter, root side down and cut.
  3. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
  4. In a separate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil.
  5. Add wet ingredients to dry and combine until mixed. Batter should have the consistency of milk or light cream.
  6. Dip the onion in the mixed batter, make sure the batter gets between all the petals.
  7. Remove and turn upside down to drain excess batter.
  8. Using the dry batter mixture, coat battered onion.
  9. Separate petals making sure all surfaces are coated.
  10. Remove and turn upside down, gently tapping to remove all excess dry batter. Turn onion right side up and allow coated onion to set for 5 minutes before frying, to allow the onion and batter to merge.
  11. Heat deep fryer to 375°.
  12. Fill with enough vegetable oil to cover onion bloom.
  13. Place bloom in right side up with large slotted spoon. Cook for 4 to 5 minutes or until golden brown.
  14. Remove and allow to drain several minutes.